Marco Pierre White launches new menu reflecting all that’s great about the British summer
/
Marco Pierre White Steakhouse Bar & Grill on Godstow Road has launched a new summer menu with all the hallmarks of one of the country’s greatest-ever chefs.
Foodies from across Oxfordshire can now look forward to a sensational summer of dining at the restaurant in Oxford, with dishes set to tantalise the taste buds of those who love eating out.
Kiran Saini, restaurant manager, said: “Our summer specials menu reflects everything that’s wonderful and exciting about Marco’s food philosophy.
“With a deference to the great British summer, it has been designed to complement the relaxed, friendly atmosphere in the restaurant, and means our guests can feel inspired by the choice of food on offer and enjoy their dining experience at the same time.”
On the specials menu, starters include Baked Camembert, Air Cured Bresaola Beef and Pan Seared Scallops.
On the mains, guests can choose from Double Ribeye Sharing Steak, the meat-free Redefine Meat Burger, Escalope of Pork Loin Saltimbocca and Barbeque Mixed Grill.
Then to finish off, there’s an Eton Mess regarded as being ‘The Perfect Mistake’ plus a Classic Fruitcake with Clawson Blue Cheese.
Kiran added: “This has to be one of the best and tastiest seasonal menus we’ve ever launched. The range and selection of dishes will hopefully mean guests will want to dine with us again and again, and I wouldn’t blame them when you look at the variety of what’s on offer.”
Located at Leonardo Royal Hotel Oxford, the Steakhouse Bar & Grill introduces Marco’s ethos of delivering classic, hearty dishes at affordable prices.
Marco’s restaurant concept is about offering good, quality food at affordable prices in a glamorous setting. As you would expect, the Steakhouse will offer a great range of steaks, in addition to some of Marco’s signature dishes that mix Marco’s art of cooking British cuisine using French techniques.
Images: 1) Air Cured Bresaola Beef, 2) Barbeque Mixed Grill, 3) Double Ribeye Sharing Steak, 4) Escalope of Pork Loin Saltimbocca, and 5) Pan Seared Scallops
