Stanley’s Bar and Grill at Titanic Hotel Liverpool has recently unveiled a new autumn menu and I was fortunate enough to be invited to a dinner to celebrate the new menu launch last week. We settled in at a long table overlooking the open kitchen which takes centre stage in the restaurant, which has a contemporary interior design incorporating the original features of this historic building such as high ceilings and exposed brick walls.
We enjoyed a welcome cocktail of white port and tonic,a refreshing drink which was a pleasant way to start the evening and the ideal alternative to gin and tonic. As we perused the menu Executive Chef Bradley Lean came to talk us through the dishes, and his passion for culinary creativity was obvious as he outlined his inspiration for the new seasonal flavours and his preference for sourcing produce locally. The menu includes an impressive array of sophisticated dishes such as seared scallops with butternut squash, sage butter and pine nut granola alongside classics including 28 day dry aged steaks and beer battered fish with triple cooked chips.
I selected the parmesan risotto cakes for my starter - the golden crumb gave way to a fluffy risotto filling and the parmesan was complemented by a hint of smoked bacon and a drizzle of smoky house barbecue sauce.
We were treated to another round of cocktails next, this time garnished with popping candy which added an air of fun to the evening before we progressed to the main course.
I chose the spinach and poached egg tart with creamed mushrooms and truffle hollandaise, a vegetarian dish which showed creative flair and the rich truffle hollandaise contrasted well with the light filo and the poached egg. The 28 day dry aged steaks, beer battered fish and chips and the duck breast all proved popular choices on our table and the generous portion sizes were a hit all round.
We moved on to a smoky cocktail before dessert, inspired by an Old Fashioned but made with Kraken rum rather than whisky, this was another winner and the ideal cocktail to round off the evening.
On to dessert and sticky toffee pudding caught my eye before I decided on the chocolate torte with orange de fruit and orange sorbet, an enticing dish which saw the intensity of the chocolate offset by the zesty burst of the orange de fruit and sorbet, while the shards of chocolate were a nice finishing touch.
The evening showcased the range of tempting dishes on the new menu, which offers something for everyone. For casual dining in stylish surroundings Stanley’s Bar and Grill is not to be missed and be sure to sample the tempting choice of cocktails too!
Stanley's Bar and Grill
What do you all think, do you like the sound of the new menu at Stanley's Bar and Grill and which of these dishes would you like to try? As always I cannot wait to hear your thoughts and thank you so much for reading this post.
Until next time,