Diners at Marco Pierre White’s Steakhouse Bar & Grill in Edinburgh can now enjoy exciting new dishes as the restaurant unveils its brand new mouth-watering menu.
Located at the Hilton Edinburgh Carlton Hotel on North Bridge, the grill menu has been exclusively curated by Marco allowing guests to enjoy a new range of starters, main courses and desserts.
He has created a mix of childhood favourites and modern delicacies simply cooked using the best locally sourced ingredients.
Steak remains at the heart of the new menu, all sourced from Royal Warrant appointed butcher, Campbell Brothers. Alongside classic cuts including fillet, rib-eye and Chateaubriand, the 32oz T-bone Cuts for Two special is a new sharing option for diners to enjoy, along with a selection of extras including Grilled Woodland Mushrooms and Peppercorn and Brandy Sauce.
Old favourites including the Classic Chicken Kiev and The Great American Cheese and Bacon Burger will also be preserved, and joined by mouth-watering additions such as the Barbeque Smoked Babyback Ribs – sticky ribs in deluxe BBQ sauce served with French fries and American coleslaw.
A range of vegetarian dishes have been carefully selected and added to the menu including the Mushroom Tartlets with Poached Eggs, and the Vegetarian Sharer which includes baked camembert, roasted vine tomatoes, olives à la Provençal, Glamorgan sausages, baked sourdough, vintage balsamic and olive oil.
For those with a sweet tooth, the new menu also delivers an exciting selection of desserts, including Tiramisu, and the Trio of Desserts for Two which includes a warm chocolate brownie, cheesecake, and banana and caramel mess.
Marco Pierre said: “My restaurants are not stuffy and pretentious, instead they are about enjoying your evening, with excellent food and drink in luxurious, relaxed surroundings and quite simply having a good time.
“That’s the kind of experience that our guests in Edinburgh can look forward to, with something to suit every taste and budget. I call it affordable glamour and we hope it’s an experience our guests will want to return to again and again.”