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Served in the acclaimed Stanley’s Bar & Grill with its unique open theatre-style kitchen, guests can see dishes being prepared as well as enjoying dramatic views of the hotel’s colonnaded terrace and the historic Stanley Dock.
Locally-sourced and British ingredients comprise the foundation of the menu which changes by the season, and by what produce is available.
Native British beef features at the heart of the lunch menu, with Aberdeen Angus or Welsh Bala Black Sirloin the preferred choice for the roast, accompanied by home-made Yorkshire puddings; plus the eternal favourite of roasted chicken breast with bread sauce. Both are served with duck fat potatoes, cauliflower gratin, seasonal vegetables and “proper” gravy.
Titanic’s team of chefs, lead by recently appointed Executive Head Chef Bradley Lean, previously of London’s Dorchester Hotel, The Lygon Arms and the Four Seasons in Toronto, have focused on working with local suppliers, several from within the Liverpool City Region – and the menu is representative of this, with a starter of charred Formby Asparagus with Cumbrian ham to be featured when the British Asparagus season starts in April.
Further up the North West coast from Sefton’s Asparagus fields, fish for the smoked Haddock fritter starter comes from Fleetwood, whilst mussels are sourced from the waters around Conway in North Wales, and smoked Salmon is by carefully selected Scottish producers.
With 2-courses for £21.00 and 3-courses for £24.99, reservations are highly recommended for Sunday Lunch – and advance bookings for Mother’s Day and Easter Sunday are now being taken.
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