Full Of The Joys Of The Spring Food Menu At The Titanic Hotel’s Acclaimed Eatery

Published . By Steph Whalley.

Hands in the bucket if you’ve spent at least one evening snivelling into a bowl of Butterkist as a shivering Kate Winslet watches a blue-lipped Leo DiCaprio sink to the bottom of the ocean like a Halloween bath bomb… You’ll be glad to know we’re not here to rake over the sheer trauma of James Cameron’s 1998 blockbuster all over again, but rather celebrate the launch of the Liverpool Titanic Hotel’s brand-new spring food menu.

‘The Titanic Hotel’ is actually an all-encompassing term for something which in practice, is much more. The sprawling venue in the city’s famous Stanley Dock is home to a 150+ room hotel, a luxury ESPA spa, the Rum Warehouse Exhibition Space, the Rum Bar and of course, Stanley’s Bar & Grill.

The Titanic Hotel DesignMyNight Review

Stanley's Bar & Grill is a sumptuous blend of luxury and industrial interiors.

The restaurant is industrial but sophisticated in design, with an en-vogue exposed kitchen and an upstairs gallery for private dining parties. The atmosphere is somehow both laidback and high-energy and, I’d imagine, inviting to a whole plethora of diverse diners.

The spring menu is curated using premium seasonal produce but not exclusive only to those who enjoy crunching through raw salads and miniscule seafood dishes during the warmer months. I don’t know about you but I still love me a big ol’ bowl of pasta even when it’s scorching outside so it was nice to see some heartier dishes on there too.

I went for the Braised Beef & Tomato Ragout with beautiful hand-rolled pappardelle, tender (and generous) hunks of melt-in-the-mouth meat, cherry tomatoes and an incredible depth of flavour for a dish with barely any sauce. My starter was equally rich and indulgent – the Baked Goats Cheese Crottin, which was akin to a miniature savoury cheesecake and topped with a delicate heap of roasted vegetables.

The Titanic Hotel DesignMyNight Review

The rum bar at this sprawling establishment is always an excuse for a tipple.

My partner in dine went for an 8oz Fillet Steak - medium, please – which came served perfectly pink and juicy, alongside some twice-cooked chunky chips, mushroom and tomato. She did also embellish her plate with a side of Crispy Baby Squid from the ‘Grill Toppers’ menu because, well, when in Rome…

So, all in all: classic but delicious flavour combinations all round.  

The DesignMyNight Digest

Even if you’re not in the market for a luxury spa weekend or an overnight stay in a rather upmarket establishment, Stanley’s Bar & Grill at the Titanic Hotel is well worth the 10-minute taxi ride out of town. You will, of course, need to be prepared to pay 4-star hotel prices but honestly, it’s worth every penny. Make sure you leave time for a cocktail on deck too – these guys do a mean Mai Tai!