Titanic Hotel has stepped into spring with the launch of its new Sunday lunch menu, which brings together traditional family dining and the iconic surroundings of the city’s leading, luxury destination.
Sunday lunch is served in Titanic’s acclaimed Stanley's Bar & Grill with its unique open theatre-style kitchen. Here, 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 roasted 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 is sourced from Fleetwood, while mussels are 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 on 26th March and Easter Sunday on 16th April are now being taken. To book, call 0151 559 1444 or visit www.titanichotelliverpool.com/dining/stanleys-cafe
Alternatively, why not extend your lunch and stay for a short break at the hotel- situated in Stanley Dock, it makes the ideal place to explore historic Liverpool. The area was once at the heart of the thriving Port of Liverpool but after a recent £36million renovation, the once industrious warehouse has been transformed into a luxurious destination.
The iconic hotel comprises 153 large bedrooms, all twice the size of a UK standard size hotel room, complete with pocket sprung beds, rainforest showers, soft subtle lighting and glorious views, as well Stanley’s Bar and Grill restaurant, Rum Bar and Maya Blue Wellness.