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Get your taste buds tingling as Marco Pierre White Steakhouse Bar & Grill Liverpool, located in Chapel Street’s Hotel Indigo, launches a sumptuous new menu, packed full with all your favourites and many new arrivals.
The changing season brings new additions to the menu, including the all-new fresh vegetarian dishes like gnocchi pomodoro, velvet artichoke and Marco’s baked macaroni cheese, while the pig mixed grill is a carnivore’s dream with triple cooked chips, grilled Cumberland sausage, black pudding, bacon chop, BBQ back ribs, roasted vine tomatoes, baby watercress and English mustard sauce dip tantalising your taste buds.
Old classics that just scream “Marco” have also made a return to the restaurant’s latest offering, in the shape of hickory smoked back ribs, a classic poached pear salad and the Governor’s fried haddock with triple cooked fries.
And of course it doesn’t stop there! There are newbies to discover on Marco’s dessert menu. The standout plate of freshly baked crumble of the day with vanilla ice cream, Marco’s own take on the classic crème brûlée dish with his Cambridge burnt cream and Alex James’ cheese board served with drunken fruitcake – choose from cheddar or Blue Monday cheese!
Sarah Turner, General Manager, Hotel Indigo Liverpool, said: “Spring is here and summer is just around the corner and what better way to mark the occasion with our stunning new menu – new flavours for the new season! Our menu has everything you would want from a traditional steakhouse with the superior quality expected of Mr White – it’s affordable glamour at its finest. So join us for dinner and lunch – and if the weather is right, why not take a table on our Chapel Street veranda boasting some of the best views in town of the iconic Royal Liver Building.”
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