Summer Signatures at Marco Pierre White’s Steakhouse Bar & Grill hit the right note

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Back in the day, His & Hers celebrated one International Women’s Day that started at Hotel Indigo and turned out to be a truly memorable and meaningful day. I can remember a Mother’s Day meal in a lovely relaxed atmosphere. I remember evenings enjoying cocktails when my brother and family stayed at Hotel Indigo, which they happily recommend.

Feature by Jean Hill

Steakhouse Bar & Grill Liverpool is situated on the ground floor of the contemporary boutique Hotel Indigo. It pays homage to the rich industrial heritage of the restaurant’s location on Chapel Street, once home to the city’s cotton trade and Liverpool’s enduring music legacy.’

It is a place where guests feel welcome and can relax and is just the place to enjoy fine food. Understated elegance is the order of the day. The venue has table seating and very comfortable, semi-circular, sink into the upholstery, booths. The décor is muted and the lighting is beautiful and quite restrained.

The menu is curated by Marco. It includes a mix of childhood favourites and modern-day delicacies. Think classic dishes, simply cooked using the best locally sourced ingredients.

We left the clammy heat of the early evening behind as we stepped into Hotel Indigo. We were greeted by Eva, who was friendly, professional and helpful. She happily checked on ingredients and explained menu choices. She very much wanted us to enjoy our food, and checked to make sure all was well.

Our editor chose beetroot and goats cheese salad, made special with candied walnuts and the distinctive taste of fine quality goats cheese. I chose a classic prawn cocktail with Marie Rose sauce with boiled egg scattered atop: gorgeous. I chose chalk-stream trout from the Summer Signatures menu for my main. It comes with tomato vinaigrette, braised fennel and soft herbs. I believe this is pan-fried and then finished in the oven. Beautiful subtle flavour with crispy, rich tasting flakes. Our editor chose a childhood favourite: ‘mac ’n’ cheese’.

Dessert, for us, had to be panna cotta (cooked cream). Just in case you might want to make it yourself, these are the ingredients. You will need sheets of gelatine, milk, double cream, caster sugar, vanilla pod, fresh strawberries and strawberry compote. It tastes as good as it sounds, and was a great way to finish the meal.

Steak is very much on the menu: grass fed Campbell Brothers beef in the form of, fillet, ribeye and sirloin. There are lunch offers, Sunday roast and afternoon tea menus. Next time I have promised myself: Mr White’s classic cheesecake with blueberry sauce.

It was a lovely evening in a great setting.

From the archives: Marco Pierre White to host charity dinner.

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