Restaurant review - Stanley’s Bar & Grill, Liverpool

Stanley's Bar and Grill at Titanic Hotel, Liverpool

Stanley's Bar and Grill at Titanic Hotel, Liverpool - Credit: Archant

Classic dishes cooked with flair are on the menu at Stanley’s Bar & Grill at Liverpool’s Titanic Hotel

The food we tasted on our visit

The food we tasted on our visit - Credit: Archant

It’s difficult to not be wowed by the striking building that is the Titanic Hotel. Housed within the North Warehouse of Stanley Dock, which was built in 1846 and finished in 1854, it has been derelict for a number of years before becoming a part of the redevelopment of this historic complex.

Since opening, the hotel has made quite a name for itself as a destination for celebrities, tourists and locals alike. This is thanks to its fabulous sized bedrooms, each with original windows giving vast views over the historic Port of Liverpool, sumptuous spa and of course, excellent food – which I was keen to try when invited to the launch of the new summer menu at Stanley’s Bar & Grill.

Created by executive chef, Bradley Lean, who joined the kitchen brigade seven months ago, the menu is a take on British classics with a firm view that the dishes are simple food, cooked well.

‘We’ve created a menu which highlights what Stanley’s is all about – unpretentious food which doesn’t just impress, it satisfies too, winning rave reviews all round,’ said Bradley, whose past credentials include the Dorchester in London, Four Seasons in Toronto and nine years spent at the Chester Grosvenor by the side of Simon Radley.

For starters I ordered the duck rillettes, with Madeira, dates and brioche (£8), which was a delicious alternative to pate. The shredded duck legs were moist, despite being packed into a terrine, and the Madeira and dates added an element of sweetness. My partner opted for the slow cooked pork, served with charred leaks and pureed celeriac in a sticky jus (£7). The portion was small, but full of flavour.

Torn between three or four main courses, I decided on the rack of lamb, which had a mustard and herb rub and served with potato cake and caramelised shallots (£22.50). The meat was cooked perfectly and the rub added a subtle flavour to the already tasty lamb, but I think would have liked perhaps one more chop to really enjoy the dish to the fullest.

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My partner’s dish can only be described in one word, salivating. His 8oz 28 day dry aged fillet (£32.50) was easily one of the best steaks I have ever tried, and the triple cooked chips were an enjoyable accompaniment. The restaurant also offers a range of grill-toppers, including traditional sauces or seared scallops with chilli and garlic, but he opted for the rum glazed chicken wings (£4.50) for the ultimate meat feast.

I was close to being impossibly full, but when I noticed that they had sticky toffee pudding (£7) on the dessert menu, it was almost rude to not try it. The moreish sponge was served in a pool of delectable salted caramel sauce and topped with banana ice cream; it really was the cherry on the top of a highly satisfying evening.

Titanic Hotel Liverpool, Stanley Dock, Regents Road, Liverpool, L3 0AN

Tel: 0151 559 3356,

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