The Titanic Hotel is fast becoming one of, if not the, most popular hotel in Liverpool and a brand new menu has been launched ahead of the summer rush.
Stanley’s Bar and Grill is nestled away from the main Liverpool waterfront and is a huge restaurant boasting floor to ceiling glass windows and a lovely view of Liverpool’s famous docks. It has an almost industrial feel to it’s decor whilst still ensuring it has a luxurious feel to the main dining room of the hotel.
The Rum Cocktail bar stands proud in the corner offering a stunning range of cocktails served at a beautiful bar. You can enjoy lovely hand mixed cocktails and if you are brave enough a flaming (literally!) Zombie.
Executive Bradley Lean took time to explain his transition from his days at The Dorchester to Executive Chef at the Titanic Hotel and how his ideas about Hotel cuisine had to be adapted to meet the tastes of the Liverpool clientelle.
Bradley is clearly passionate about his work at the hotel and especially Stanley’s Bar and Grill. He makes no bones about his belief that the menu should be simple food that is cooked well. Despite his high brow past experiences, Bradley does not want a menu that is pretentious and this seems to be well suited to diners at the restaurant.
With each season comes a new menu which is expertly crafted by Bradley using the freshest local spring and seasonal produces. The new spring menu see’s starters including chicken and pork terrine with charred sourdough and piccalilli, seared scallops with chickpeas and for those who prefer a vegetarian option there’s a fresh salad of buffalo milk narrate and tomato with balsamic and pear or roast sweet potato and red pepper soup.
I personally opted for the parmesan risotto cakes with smoked bacon and Stan’s barbecue sauce. Wherever there is risotto on the menu, I will always give it a try. This starters was light and well balanced and a brilliant choice to start. The homemade barbecue sauce was truly delicious. On the recommendation of Bradley, most of those invited, had the Onion Bhaji’s which I am assured were truly fantastic.
The main menu’s offer some fantastic flavour combinations such as lamb rump with feta cheese, watermelon and summer peas and Seabass with Thai curry spice, puffed rice and coconut. I personally kept it fairly traditional and opted for the 10oz Ribeye Steak.
The steak was cooked to absolute perfection and was obviously to a very high standard indeed. The main course was presented beautifully and was served with my choice of Bernaise Sauce. The chips were very tasty and as steaks mains go, this was spot on and sure to be a firm favourite with diners.
I think what stands out about Stanley’s is the fact that the food at the hotel has not been forced in to the typical “hotel food” bracket however it has also not strayed too far from simple food that every guest will enjoy. It is a fine balance but Bradley and his team have struck it perfectly.