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Executive chef Bradley Lean has created a menu showcasing the very best autumn/winter ingredients, guaranteed to warm up even the coldest winter day. With its open kitchens, Stanley’s Bar & Grill at Titanic Hotel is a theatre of food and diners can watch as Bradley and his experienced team prepare dishes featuring outstanding quality meat, fish and seafood, and locally-sourced produce.
The emphasis is on big bold flavours with starters including slow-cooked pork with celeriac, charred leeks and sticky jus, and a distinctly autumnal parsnip and spiced apple soup. Mains include rotisserie Goosnargh chicken with sage and garlic, served with pressed potato, bacon and charred corn; duck breast with smoked leg fritter and beetroot; and roast loin of cod with a rich red pepper and tomato ragu, ricotta gnocchi and sweet basil.
Titanic Hotel all-time favourites, the beer-battered fish with triple-cooked chips and 8oz steak burger smothered with Irish cheese, still feature on the new menu, along with steaks from Stanley’s char grill. Steak lovers can choose from three of the finest 28-day dry-aged British cuts, served with a choice of toppings from a simple garlic butter or peppercorn, to more indulgent seared scallops with garlic.
Bradley said: “Autumn and winter are great seasons in the kitchen, the ingredients we get to choose from at this time of year are fantastic, so we’ve really enjoyed coming up with some dishes which use them in a new way, which we hope our diners haven’t tried before.
“There are some established favourites in there too, because sometimes people just want something they know and love, and there’s definitely a real sense of comfort about this menu which really suits the colder months around Christmas and into the New Year.”
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