Look at the new Autumn menu that's launched at Marco Pierre White's Steakhouse Bar & Grill - The Guide Liverpool

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Look at the new Autumn menu that’s launched at Marco Pierre White’s Steakhouse Bar & Grill


Marco Pierre White has unveiled a new autumn menu for his Steakhouse Bar & Grill restaurant in Liverpool.

The new autumn line-up features an intriguing range that combines traditional British dishes, prepared using classic French cooking techniques and can be found at the restaurant on Chapel Street.

Among the various eye-catching starters is a delicious Welsh rarebit with grilled cheddar, English mustard and dark ale, served on toasted sourdough with a green salad and truffle dressing. A further new addition, which Marco himself singles out, is the Mr White’s Potted Crab with crisp sourdough and lemon – a personal favourite.

The range of main courses is equally eclectic and harnesses Marco’s love for classic dishes cooked to perfection.

Game pie

Diversity is a theme throughout the menu, with stand-out plates including, steak haché lyonnaise, confit duck leg with Béarnaise sauce, while Marco’s game pie with box tree red cabbage, fricassée of woodland mushrooms and roasting juices is the perfect choice as the nights draw in.

Guests can also find indulgence with a dessert menu that includes autumn fruits that are poached in sparkling wine, traditional rice pudding and a chocolate brownie.

Ben Morcombe, General Manager said:

“The new menu reflects everything that’s wonderful and exciting about Marco’s food philosophy, with special dishes to suit every palate and budget. Top quality steaks sit alongside a varied range of plates, inspired by the best of British and French cooking.

“The menu has been designed to complement the vibrant atmosphere in the restaurant, meaning our guests can feel inspired by the choice of food on offer and enjoy their dining experience at the same time.”

Commenting on the new menu, Marco added:

“The wonderful thing about cooking wild produce is the richness and depth of flavours, something you simply would not find in intensely farmed foods, along with the versatility of the dishes.”

For more info visit the website here.

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