• Restaurant Review: Titanic Hotel, Stanley Dock, Liverpool, L3

Restaurant Review: Stanley’s Bar & Grill, Titanic Hotel Liverpool, Stanley Dock, Liverpool, L3

Restaurant Review 

Stanley’s Bar & Grill, Titanic Hotel Liverpool

Stanley Dock, Liverpool, L3

Review by Matthew Smith | British | £££ | Stanley Dock, Liverpool, L3 | 0151 559 1444


On arrival at Titanic Hotel Liverpool’s Stanley’s Bar & Grill we were warmly greeted by attentive and friendly staff and shown over to our table overlooking Stanley Dock.

My dining partner and I were particularly impressed with the interior design of the restaurant which appeared to pay homage to the area’s maritime heritage.

Our drinks arrived in good time and as my fellow diner sipped her non-alcoholic Pina Colada (£5), my refreshing glass of fresh orange juice was served at the table.

Glancing over the menu, we both agreed to sample a dish from the ‘Nibbles’ section. We ordered the Titanic hummus served with pitta bread (£3.95) to share and were pleasantly surprised by how such a seemingly simple dish could be done and presented so well.


Restaurant Review: Titanic Hotel, Stanley Dock, Liverpool, L3


To start, my guest ordered the crispy cod cheek with minted pea puree and homemade tartar sauce (£7.50) and, although it was a small portion, she remarked how deliciously intricate the dish was.

I began the meal with the Thai-style fish cake with sweet chilli jam and coriander (£7.50). The sweet flavour of the jam combined very well with the slightly spicy fish cake. My only gripe is that it did leave me wanting more than just one!

I would happily have ordered another portion if it weren’t for the size of the undertaking we had ahead of us, but I can’t recommend this dish highly enough and I’ll definitely be ordering it again on my next visit.

“This is, without pretension, the most beautifully presented plate of fish and chips I have ordered and it tasted sublime.”

Next up was the main event. My dining partner selected the mammoth sirloin steak (£27). The meat was served with triple cooked chips, onion rings, roasted confit tomato, portobello mushroom and baby watercress.

The information on the menu was insightful as it explained the British Herd steak is dry aged for 28 days. Most importantly, the meat was cooked to my dining partner’s requirements.

As a lover of the ever popular British classic that is fish and chips, I plumped for the Titanic beer battered fish served with triple cooked chips, mushy peas and tartar sauce (£18.50). This is, without pretension, the most beautifully presented plate of fish and chips I have ordered and it tasted sublime.

I could instantly tell that the generous portion was prepared with a loving authority as it arrived at the table on a wooden board, served on top of grease-proof newspaper, delicately arranged on the serving dish. Fish and chips executed in this way certainly makes you feel proud to be British. In response to the petit starters we backed up our main courses with side orders of salt and pepper fries (£4), which were a personal favourite, and beer battered onion rings (£3.50), but we instantly realised our generous meals were more than sufficient without.


Restaurant Review: Titanic Hotel, Stanley Dock, Liverpool, L3


As we gave into temptations and our weakness for desserts, I rounded off the evening with a sticky toffee pudding with butterscotch sauce and double milk ice cream (£7), which came served with honeycomb atop the scoop. For me, this was a perfect way to end the meal as the dish wasn’t too rich and it added that all important sweet finish to what was a remarkable dining experience. Meanwhile, my guest ordered the chocolate and black cherry tart (£7) and was pleasantly surprised with how it left her wanting more.

Obviously the prices at Stanley’s Bar & Grill are relatively steep compared to other eateries in the city centre, but with this being a wholly positive dining experience, my guest and I both agreed we would be returning for a special occasion very soon.

Matthew recommends…

The Titanic beer battered fish and chips was executed and presented perfectly.

About Author: Matthew Smith

Matthew can be contacted via email at matthew@movepublishing.co.uk or by phone on 0151 709 3871.