Stanley’s Bar and Grill, Titanic Hotel Liverpool, launches new spring menu

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Roast plum tomato soup & Waldorf salad

At His & Hers we love to visit iconic buildings, especially if we also get to try an inspired three course menu in lovely surroundings. Titanic Hotel, Stanley Dock Liverpool is set within a UNESCO World Heritage site, and is one of the city’s most historic buildings. Once a busy warehouse, now a hotel full of character and original features.

Words: Jean Hill

Stanley’s Bar & Grill, located off main reception, has launched its exciting new spring menu.  We began with nibbles, that seamlessly led into starters, main course, and dessert. The whole theme, created around spring, includes the finest seasonal produce.

The Bar & Grill is an epic space; with vaulted ceilings and classic dock views. At centre stage, a state of the art bar boasts professionals that take mixology as seriously as you could wish. We visited the Gallery, a private space, decorated with charming paintings. It overlooks Stanley’s Bar and would be ideal for small parties and special events.

Stanley's bar & grill at the Titanic Hotel, Liverpool

My starter was baked goats cheese crottin, aubergine, roasted pepper, and focaccia crouton. The cheese is sticky, rich and creamy, with subtle flavour The focaccia provides contrast with a crunchy, solid base. Seemed only fitting to choose basil crusted rump of lamb, Dauphinoise potatoes, with tomato and black olive jus for my main. It would not be a spring menu without lamb. It was medium rare, perfectly tender, outstanding quality that melted in the mouth. My colleague enjoyed the white crab spring rolls, mango salsa with silky smooth avocado purée. Another member of the party demolished the garlic and lemon thyme rotisserie chicken with relish, which was no small undertaking. Ribeye or fillet steak is on the char-grilled menu. There is almost too much choice, that includes fish dishes and vegetarian options. They had me at the mention of home-made hummus, and Waldorf salad with blue cheese, grapes, apples, and walnuts. Cannot resit walnuts.

I opted for a ‘deconstructed’ Eton Mess for my dessert. I did sample a chocolate concoction, just to be thorough. It was all delicious. The staff are friendly, efficient, and want it to be a memorable experience. The chef briefly discussed his menu, and disclosed his favourites. Though to be fair, he included everything in his recommendations.

Summary: Wonderful experience, in great company. Book in for an awesome, heritage experience.


You may also enjoy: The joys of being busy doing nothing at the Titanic Hotel’s spa.


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