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MICHELIN Guide's Point of View

Marc Wilkinson has spent many years behind the stoves at Fraiche; a unique and intimate place which sits within the tiny Victorian village of Oxton, in...
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One MICHELIN Star: High quality cooking, worth a stop!
Very comfortable restaurant
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All reviews petit fours cheese board mousse truffle bread dashi spiced pecans girolles fries wine flight wine pairing shot glass olive oil wonderful evening looking forward to our next visit birthday treat marc
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Reviewed 28 November 2021

Wonderful evening at Fraiche. Arrived at 7pm to a warm welcome which set the scene for an experience that was memorable for all the right reasons. The food was top notch; the decor was ecletic and the ambience was unexpectedly fun, with an attention to...detail that was mind boggling. Loved it.More

Date of visit: November 2021
Reviewed 4 September 2021 via mobile

We have been lucky enough to visit Fraiche regularly since Marc opened in Oxton. His food continues to evolve and gets better every time. Ambience is warm and friendly with great attention to the tiniest details. Looking forward to our next visit.

Date of visit: August 2021
Reviewed 4 September 2021

After obtaining a reservation after years of waiting, I had some expectations. The food was fine if not good. The wine pairings were not that great. I would of rated higher but two of the three front staff were stand offish. We had a full...view of the back area which appeared lovely but we were told we were not allowed to move from the indoor livingroom-esque dining area to the nicer spot. The dessert flight was supposed to have three honey based courses (as I was told) but two arrived. I should of opted for salt(cheese) instead. Some of the dishes were redundant. This is not what you expect of a one star restaurant. I have visited most of the worlds top restaurants including 1 and 2 star and this restaurant falls short of a star. I understand locals who may not travel much would be impressed. Our table found the leprechaun spoons for dining were hilarious. They make the one bite portions feel like they are two. The Chef is obviously a fan of Prince. He gets points for good musical taste. This is a one time visit. The manager is lovely but the chef never poked his head out to great the patrons spending a bomb in this drab dining room.More

Date of visit: September 2021
Reviewed 3 September 2021 via mobile

Food 4.5/5 ... The talent of the chef is of course supreme however, my taste buds were not wowed. Service 2/5 ... The manager was the best within this service and I found the others lack lustre. Location/decor... 1/5 we requested to sit in the...garden conservatory however despite it being free, we were denied. I felt this downed my experience. The room we dined in felt like a hookers side den and did not match a michelin star experience. Wine pairing 2.5/5 ... 2 of the wine pairings did not complement or match the food well. Was also too similar in smell so confused me taking me to previous course. Each course and matching should be unique. The spray with the cheese board also was the same as these two wines which really put me off the whole experience. I did not feel this was a great fine dining experience at all and was disappointed as this is in my own back yard. I took my Canadian friend here who is well travelled and visited many Michelin restaurants. So feel sad to have written thisMore

Date of visit: September 2021
Reviewed 28 June 2021 via mobile

Well after an eternity trying to get a table we finally managed, and on my birthday! Pure fluke but so nice . Exceptional experience from start to finish. Unbelievable tastes. Impeccable service. Faultless. Unforgettable.

Date of visit: June 2021
Reviewed 25 June 2021

After a two year gap, it was good to be back at Fraiche. We had been booked to return in spring last year but, of course, Covid intervened. We’ve been coming for years and always enjoy Marc’s food. It’s interesting. It’s imaginative. And, more than...anything, it’s delicious. Little has changed. There’s still the giant videos playing on the walls of the bar area. When you arrive, it’s restful ocean scenes – a bit like I imagine it is if you have a fish tank at home. When you come back for coffee, it’s changed to scenes from space, complete with appropriate sound track – Rocket Man, Space Oddity and the like. There’s snacks to be eaten here. Firstly, “Garden” a drink made from cucumber and whatever else Marc has picked from his allotment that day (he told us later that pretty much all the veg he uses comes from the allotment). There’s the usual spiced pecans and some British charcuterie. And a little seaweed and trout roe tartlet. And an onion and Parmesan foam. When you’re seated at your table, there’s a final snack. A little waffle, each square filled with either feta or cherry tomato. Possibly the best of the snacks. In what seems a new direction for Marc, several of the dishes lean towards East Asia. The first up is Chawanmushi – a Japanese set custard made from dashi, with the flavour of seaweed and a powerful smokiness from cubes of eel. It seems to be fashionable to serve sweetbreads in a deep fried crisp coating. My partner isn’t a great fan of them but reckoned these were the best ever tasted – a firmer texture than usual. It comes with a little maitake mushroom (Google later told me I’d better know this as “Hen of the Woods”) and a soy based dressing. Somewhere round here, bread was served. It’s always a course in its own right at Fraiche. And it’s always top notch. This was a light as a feather brioche and there’s butter to slather on it, or olive oil to dunk it in. Both work. Next, there was a cold “soup” made from crème fraiche. Chopped hazelnuts and a little, very peppery, watercress provide a texture contrast. Then, very seasonal white asparagus comes chopped, along with girolles and courgettes. I think on every visit to Fraiche, it’s the fish course I’ve enjoyed most and it was no different this time. Sashimi grade tuna is very lightly seared but there’s no sense of rawness here. There’s some baby pak choi and a citrussy ponzu dressing. For the final savoury course, there’s farmed Anjou pigeon. It’s a milder flavoured bird than wild ones you usually get in the UK. It comes, seemingly quite simple, with a slice of earthy morcilla, Jerusalem artichoke puree and an artichoke crisp. I thought it was lovely and only just missed out on being my favourite course. On the other hand, my life companion didn’t like the texture and left most of it (which, of course, meant I got seconds). There’s then the first of three desserts. First up, an ice lolly. I do no justice to it by calling it a lolly. This is no ordinary lolly. This is a lolly shaped like lips. Ruby red lips made from Morello cherries, with a hint of lemon and, inside, a little mint chocolate. Then there’s a shot glass of a refreshing strawberry “soup”, topped with slice of earthy truffle. And finally, a honey, chocolate and pineapple mousse again not too sweet. Well, I say “finally” but it wasn’t. As I mentioned earlier, we were back in the bar area watching the space video. And Marc appears. He presents a “planet”. A metal sphere which he opens to reveal a macaron each. With the cooking over for the evening, he’s able to chat for a little while, telling us he’s been playing with flavours while the restaurant has been shut. He’s soon back with a little tray of chocolate petit fours. So, all that was left was to get the bill. This isn’t the sort of food we want to eat regularly but it is food we want to eat now and again. So, off we went into the cold and wet of a Merseyside June evening. With a little bag of cookie dough to bake the next day. I think we might have preferred the little cup of hot chocolate that we got one winter visit.More

Date of visit: June 2021
Reviewed 25 June 2021 via mobile

Absolutely fabulous evening at Fraiche, everything and more than expected. Attention to detail was amazing. I so love taster menus, this one was perfect, staff and owner Marc, brilliant. Definitely recommend

Date of visit: June 2021
Reviewed 19 September 2020

A culinary adventure from start to finish. Every dish has it's own twist and surprise. The squab, the yellow fin tuna, the langoustine truly memorable . The "salt" choice (cheese) simply sublime. The wine flight is varied and interesting with a sake and a sherry...thrown in. Getting a table here is as hard as wining the rollover.. but believe me it is worth trying.More

Date of visit: September 2020
Reviewed 20 November 2019

A well worth visit to this fabulous restaurant. So pleased Chef Marc decided to reopen as there is nothing like it on the Wirral or Liverpool.

Date of visit: November 2019
Reviewed 16 November 2019

here on a Friday night, a belated birthday treat for me from my friend. we'd been looking to try here for a while. on approach, it really is quite nondescript, not giving much away as to what goes on within. Inside, it's very comfortable, contemporary,...has subdued lighting and images projected onto the walls of the waiting area, adding to the atmosphere. prior being seated at our table we enjoyed an aperitif and a number of amuse bouches. my favourite being the parmesan ice lolly, intriguing. I've posted our full menu below. we went for the signature, with wine pairing. we were then taken to our table were what followed was definitely one of the best dining experiences I've ever had. the food, superb, each dish and accompanying wine broken down, and explained to us, though not at all in any kind of haughty or pretentious way. the service was friendly, good humoured, and impeccable throughout the evening. I'd love to break down the main dishes but I'd be here all day. my favourite from those was the langoustine. again, check out the menu, this will give you some idea, but what is served goes way beyond those descriptions. overall a fantastic night. it may seem a little extravagant, but definitely worth it. go on, treat yourselves. I certainly plan on gong back.More

Date of visit: November 2019
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Questions & Answers
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11 October 2018|
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7 October 2017|
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Response from 84805PeterS84 | Reviewed this property |
No Idea I just went there for dinner?
15 April 2017|
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Response from Deborah S |
Smart casual. I wore an open necked shirt, chinos and a jacket. Not sure I needed a jacket but I felt more comfortable. No tie necessary. Jeans I think would be inappropriate. My wife wore a cocktail dress (Hobbs or... More
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Frequently Asked Questions about Fraiche

Fraiche is rated accordingly in the following categories by Tripadvisor travellers:
  • Food: 5
  • Service: 5
  • Value: 4.5
  • Atmosphere: 4