Sunset as you’ve never seen it before at Yorkshire Sculpture Park this Valentine’s Day
Created in 2006 by American artist James Turrell, the Skyspace consists of a large square chamber with an aperture cut into the roof of the Park’s 18th-century Grade II Listed Deer Shelter. Through this aperture the visitor is offered a heightened vision of the sky in a place of contemplation and revelation, harnessing the changing light of the Yorkshire sky.
After this extraordinary experience, guests take the short walk up to the restaurant, which prides itself on a locally-sourced, freshly-made approach to cooking. Main course options include roast monkfish with mussels, prawns and chorizo; braised lamb shoulder or wild mushroom pudding, with an equally tempting choice of starters and desserts.
The doors of YSP’s award-winning shop will be open until 18.30 for exclusive shopping. Browse the carefully-selected range of textiles, accessories, jewellery, home wares, and original art, including prints and merchandise from artist Rob Ryan, famous for inspiring the romantic in all of us with his imaginative paper cuts. To pick up a Valentine’s gift online visit www.ysp.co.uk/shop
Sunrise in the Skyspace takes place on Wednesday 14 February 2013 at 17.30. Tickets are £40 per person and include parking, three-course meal and a drink on arrival.
Places are limited so visit www.ysp.co.uk/events to book online or call 01982 832631
Valentine’s Day Menu
To start Game terrine Rare breed pork sausage force meat layered with venison, duck breast, wood pigeon and wrapped in smoked streaky bacon, red onion jam, char-grilled bread and watercress. Or Tomato, red pepper and goat’s cheese soup (v) Rich tomato, red pepper and thyme soup with a crispy goat’s cheese crouton, pesto drizzle.
Main courses Roast monkfish, mussels, prawns and chorizo Roast monkfish tail with a sauté of spicy chorizo sausage, mussels, king prawns and tomato, served with wilted spinach and garlic. Or Braised lamb shoulder Yorkshire lamb shoulder braised for seven hours with red wine, thyme, rosemary and shallots, served with black pudding mash, braising juices and mint sauce. Or Wild mushroom pudding (v) Selected wild mushrooms with garlic and parsley in a steamed suet pastry case, wilted spinach and creamy peppercorn sauce.
Main courses will be served with dauphiniose potatoes, celeriac and sugar snap peas.
Dessert Rhubarb and vanilla crème brulee A classic fresh vanilla crème brulee served with poached Wakefield grown rhubarb and Yummy Yorkshire ice cream. Or Strawberry Pavalova Baked meringue with vanilla cream, fresh strawberries and Yummy Yorkshire ice cream. ~ Coffee and homemade truffles