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We got to experience the brand new spring menu at Stanley’s Bar & Grill, set inside the stunning Titanic Hotel Liverpool, and it was a big thumbs up from us.
Comprising a mouth-watering selection of nibbles, starters, main courses and desserts, each of the dishes have been expertly created around spring, using the finest seasonal produce.
— The Guide Liverpool (@TheGuideLpool) 25 April 2019
To begin, diners can whet appetites with some tear and share homemade brioche, Titanic hummus with charred flat bread, or Hafod cheese croquettes accompanied with tomato and red pepper chutney.
Highlights from the flavoursome selection of starters include a cured meat platter, white crab spring roll with mango and avocado puree, torched mackerel with feta, chilli, coriander and oven-dried tomato salad, to name a few. Vegetarian options include baked goat’s cheese crottin with aubergine, roasted pepper, focaccia crouton and rocket, roast plum tomato soup or Titanic Waldorf salad with Blacksticks blue cheese, grapes, apple and walnut.
The diverse selection of main courses are bursting with flavour, including everything from loin of cod with saffron potatoes, slow cooked fennel, crispy baby squid shellfish sauce, braised beef and tomato ragout with hand-rolled pappardelle, and caramelised shallot tart tatin.
Meat-lovers can indulge in the char grill menu which includes 10oz sirloin steak, 10oz ribeye steak, or 8oz fillet dry-aged steak with a choice of sauces and grill toppers. Dauphinoise potatoes, French peas, broad beans and crispy pancetta, and salt and pepper fries are just a few of the tasty sides available to perfectly compliment the steaks.
There’s also a new dedicated ageing room offering a selection of daily prepared cuts of meats to add to the memorable dining experience.
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