Liverpool city centre hotel and restaurant The Sir Thomas has today (3 February) officially launched its new restaurant concept.

The Sir T Gastronomy wants to take the city’s foodies on an “exciting experience” by combining both “classic and pioneering culinary techniques to deliver an offering at the forefront of international cuisine”.

As part of the new concept, the venue, which has been operating in the city for the past 18 years, has launched a new brunch menu, which will initially be served from 8am to 7pm Mondays and Tuesdays, 8am to 4pm Wednesday to Sunday, and will include fresh dishes from Bali, Marrakesh and Acapulco such as Lotus Biscoff French toast, classic pancakes with maple syrup and fruit, an elevated take on a full English breakfast, and tacos with a selection of different fillings.

The Sir T Gastronomy menu is also available five days a week (Wednesday to Sunday) from 5pm to 10pm, and features dishes such as shrimp popcorn, beef fillet, and black truffle arancini, whilst also offering a wide range of vegetarian, vegan and gluten-free options, such as tomato carpaccio, crispy gnocchi, vegan duck and doughnut falafels and much more.

Christina Konstantopoulou, executive chef at The Sir T Gastronomy (pictured), who has spent the past 20 years devising award-winning menus at some of the region’s leading hospitality spaces, says: “We want to bring something fresh to the city, whilst offering a range of dishes to suit all tastes.

“From our take on some Great British classics to creating the wow factor with culinary delights with a difference, everything is inspired by my dining experiences and flavours that I have had the pleasure to be introduced to from across the globe.”

“In a city that is brimming with culture and cuisine, for us, it was about creating something that is truly different, which will position The Sir T amongst Liverpool’s strong and ever-expanding culinary map.

“It’s exciting to be able to write the next chapter of such an iconic Liverpool institution and I can’t wait for everyone to see what we have been working on.”

As part of the restaurant relaunch, the team has also injected a six-figure sum investment into the existing interior to coincide with its menu’s new look.

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