Marco Pierre White

Inspired from around the world – Marco Pierre White’s new menu at North Somerset restaurant

Marco Pierre White has unveiled a tantalizing new à la carte menu at his Congresbury restaurant. Inspired by his travels and culinary expertise, the menu offers exquisite steak cuts, globally-influenced dishes, delightful seasonal specials, and an expanded vegan selection.

Marco Pierre White has launched a brand new à la carte menu at his Congresbury-based restaurant that’s perfect for the coming months.

Located at Cadbury House, the new range of dishes come direct from the gastronomic great, who has devised the new menu whilst at his home in Wiltshire and also during his travels across the world.

Taking inspiration from his recent experiences, the new menu, which also includes a range of seasonal specials, is hoped will appeal to a wide range of guests looking to enjoy a meal out with friends and family.

There is also a brand-new puddings menu and the newly introduced vegan menu, which is available throughout the whole year, is ideal for those who prefer a more plant-based diet.

Steak remains at the heart of the new menu with cuts including fillet, ribeye and sirloin and there is now a bigger range of sharing steaks including the Tomahawk, Chateaubriand and Porterhouse T-Bone.

The Jumbo Shrimp Monte Carlo is a dish inspired when Marco was undertaking master classes in India and the Chimichurri sauce that’s used on the Chargrilled Calamari seasonal special is a dish he developed in the kitchen at his Rudloe Arms hotel, in Wiltshire.

Other notable mains include the Escalope of Salmon ‘Hell’s Kitchen’ and is taken from the hit TV show of the same name while another new addition is a Grilled Plaice Fillet à la Forestière.

The seasonal starters include a particular favourite of Marco’s and comes in the form of a Burrata with vine tomatoes which he just loves to eat himself.

Meanwhile the pudding menu includes the 1879 Cambridge Burnt Cream which was first introduced to Trinity College in Cambridge in 1879. The college arms were pressed upon the top of the pudding using a branding iron and predates the more better-known crème brûlée which did not appear in cookbooks until the 1980s!

Gareth Ireland, general manager said: “The new menu reflects everything that’s wonderful and exciting about Marco’s food philosophy, with special dishes to suit every palate and budget. All the dishes are uncomplicated offering fresh flavours and high-quality produce. Top quality steaks sit alongside a varied range of plates inspired from across the world and have all been devised by the great man himself.

“The menu also complements the vibrant atmosphere in the restaurant, meaning our guests can feel inspired by the choice of food on offer and enjoy their dining experience at the same time.”

To find out more please visit https://www.mpwrestaurants.co.uk/our-brands/steakhouse-bar-and-grill/bristol

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