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Stanley’s Bar and Grill in Liverpool has a new spring menu and it looks spectacular

PUBLISHED: 10:38 04 May 2018 | UPDATED: 10:38 04 May 2018

Seabass

Seabass

Archant

The Titanic Hotel’s beautiful restaurant Stanley’s Bar and Grill has unveiled its new spring menu and you can expect seasonal produce and spring flavours to suit all palettes

Titanic Hotel Liverpool, situated on Stanley Dock, once at the heart of the thriving Port of Liverpool and now a UNESCO World Heritage site, is a luxury four star hotel boasting views over the Mersey estuary and Tobacco Warehouse, one of the largest brick buildings in the world. The £36million renovation has seen the once industrious warehouse transformed into a luxury destination in Liverpool.

The hotel’s beautiful restaurant Stanley’s Bar and Grill has unveiled its new spectacular spring menu, with the delicious dishes expertly created around seasonal produce and spring flavours to deliver fantastic starters, main courses and desserts to suit all palettes, ensuring there is something for everyone on the new menu.

Starters

Guests dining at Stanley’s Bar and Grill will be tempted to begin their evening with a scrumptious starter from the selection including Chicken and Pork Terrine with charred sourdough and piccalilli, Crispy Cod Cheek with summer peas and homemade tartare sauce, Seared Scallops with chickpeas, ham fritter and paprika and Thai Style Fish Cake with sweet chilli jam and coriander.

Vegetarian Options

For those who fancy a vegetarian dish, there’s plenty on offer from the new spring menu including Titanic Onion Bhajis with spiced cauliflower, golden raisins and mango, Roast Sweet Potato and Red Pepper Soup with sour cream. Salad of Buffalo Milk Burrata and Tomato with balsamic and pear or Parmesan Risotto Cakes with smoked bacon and Stan’s barbecue sauce.

Titanic onion bhajis Titanic onion bhajis

Main Courses

Those visiting the restaurant will struggle to choose just one main course from the menu, with the vast offering filled with delicious dishes including Lamb Rump with Moroccan spiced cous cous, charred vegetables and harissa, Seabass with Thai curry spice, puffed rice and coconut, Breaded Veal Escalope with rocket and tomato salad and truffle parmesan chips, Loin of Cod with feta cheese, watermelon and summer peas or Cannelloni of Aubergine with tomato ragu basil pesto.

Although Stanley’s Bar and Grill’s spring menu has a selection of unique dishes, British classics are also present so those wanting a traditional dinner will be able to choose from favourites including Titanic Beer Battered Fish with triple cooked chips, mushy peas and tartare sauce, 8oz Titanic Steak Burger with Irish cheese, gem lettuce, dill pickle on a brioche bun and BBQ Style Rotisserie Chicken with jerk seasoning, homemade slaw and fries.

Char Grill

The spring menu also has a dedicated Char Grill section of succulent steaks that are British Herd and dry aged to 28 days before being cooked to our guests’ preference and served with triple cooked chips, thyme roasted plum tomato, Portobello mushroom and baby watercress. Diners can choose their preferred cut; 10oz Sirloin, 10oz dry aged Ribeye or 8oz dry aged Fillet and pair it with their favourite grill topper including Gorgonzola blue cheese, tempura tiger prawns, Béarnaise sauce, Peppercorn sauce or garlic butter.

The cannelloni The cannelloni

Sides

Finish off any of Stanley’s fantastic dishes with one of the special side dishes including salt and pepper fries, crispy courgettes with pesto and parmesan, beer battered onion rings, sweet potato fries, tender stem broccoli with chilli and garlic or Titanic’s house salad.

Desserts

The restaurant’s dessert menu changes each week to ensure the offering remains exciting and has something for everyone! Desserts including peanut butter creme brûlée with homemade doughnuts, lemon treacle tart with lemon curd ice cream, and sticky toffee pudding with vanilla ice cream and toffee sauce have all recently been showcased, with many more decadent desserts ready to feature on the menu.

Drinks

Those visiting Titanic Hotel Liverpool and Stanley’s Bar and Restaurant can wash their delicious dinner down with a rum-based cocktail from the fantastic Rum Bar, or a beautiful bottle of wine from the extensive selection.

Peanut butter creme brulee with jam doughnuts Peanut butter creme brulee with jam doughnuts

Contact:

Web: www.titanichotelliverpool.com/dining/stanleys-cafe

Click here to book a table online or call 0151 559 1444

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