The renowned chef and restauranteur has introduced a brand new à la carte menu at the Marco Pierre White Steakhouse Bar & Grill at Cadbury House. Developed at his Wiltshire home and refined throughout his international travels, the menu is set to cater to a wide variety of guests looking to enjoy reminiscent food with friends and family. It also factors in an entirely vegan menu for those favouring a plant-based diet.
At the core of the newly unveiled selection are steak dishes, with choices of cuts such as fillet, ribeye and sirloin. Additionally, the menu showcases a range of sharing steaks such as the tomahawk, chateaubriand and porterhouse T-bone. Dishes drawn from Pierre White master classes in India include the jumbo shrimp Monte Carlo.
The chargrilled calamari seasonal special features a chimichurri sauce which the chef has developed at his Rudloe Arms hotel in Wiltshire. Other mains include the escalope of salmon, titled ‘Hell’s Kitchen’, inspired by the famous TV show, and the grilled plaice fillet à la forestière.
The menu also offers seasonal starters, including a Burrata with vine tomatoes starter, Pierre White's personal favourite. The pudding selection features the 1879 Cambridge burnt cream, a treat originating from Trinity College in Cambridge in 1879. This pudding, marked with the college arms using a branding iron, precedes the crème brûlée recipe which first emerged in cookbooks in the 1980s.
Gareth Ireland, the steakhouse's 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."