The new a la carte menu has launched at Marco Pierre White Steakhouse Bar & Grill Newcastle and it is not one to be missed!
The new menu includes a host of exciting new dishes that pays homage to the culinary giant’s ethos of ‘affordable glamour’. While steak remains at its heart, some intriguing twists on existing dishes have been included and there are also more vegan and vegetarian options which cater for the rise in people turning to vegetable and dairy-free based diets.
On the hors d’oeuvres selection, one of the new additions is a delicious charcuterie called Perinelli and Mr White’s English cured meats, which follows a chance meeting between White and Giuseppe Perinelli, who runs his own meat curing business in Penge, South London.
Of course, steak remains the star, with the menu maintaining a sumptuous selection of sirloin, ribeye and fillet, all supplied by Royal Warrant butcher Campbell Brothers.
Campbell Brothers offer knowledge and experience through over 100 years working as butchers and providing a full range of ingredients to professional kitchens throughout Scotland and England. Campbell Brothers business has built on traditional values with quality being key in both product and service. Having recently joined the Bidfresh family in late 2013, Campbell Brothers are supported throughout the UK by established businesses within the fresh food industry.
Three eye-catching signature fillets have been added, including the Fillet of Beef À La Forestière, Fillet of Beef A L’Escargot and Fillet of Beef Au Poivre, while a beautiful Grilled Delmonico Steak – which derives its name from Delmonico’s restaurant in New York City – has been added and is perfect for those looking to share.
Burger fans won’t be disappointed with the introduction of The Banksy B.L.T, The Keith Floyd Bristol and The John Lennon. All the burgers are named after British icons that Marco admires.
Commenting on the new menu, Marco said: “Eating out should be all about affordable glamour and that’s at the very heart of this new menu. People want to go out and have fun and I like creating good food that’s accompanied by excellent service in a good environment.
“Today, it’s more about refinement. I like to keep things simple and generous and that forms the basis for this new menu.”
Jason Everett, executive Head Chef for the Steakhouse Bar & Grill brand added: “This new steakhouse menu is without doubt one of the most extensive I’ve been lucky enough to work on with Marco. What people must realise is that it is all devised by Marco himself and is often based on where he’s been and what he’s seen.
“It also reflects everything that’s wonderful and exciting about Marco’s food philosophy, with special dishes to suit every palate and budget. Top quality steaks sit alongside a varied range of plates inspired by the best of British and French cooking.
“The menu has been designed to complement 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.”
