Marco Pierre White Steakhouse Bar & Grill Birmingham
Menu with Prices in the UK

Tiered selection of classic British finger sandwiches, warm buttermilk scones with clotted cream and strawberry preserve, handmade patisserie cakes, and Teapigs loose-leaf tea.

Traditional Cube Afternoon Tea featuring dainty sandwiches, warm scones, patisserie sweets, and a chilled 125ml glass of crisp Italian Prosecco.

Elevated Level 25 Afternoon Tea served with delicate finger sandwiches, warm clotted cream scones, sweet fancies, and a glass of French Champagne.

Two free-range eggs cooked to order, Cumberland pork sausages, smoked back bacon, black pudding, flat mushroom, grilled vine tomato, baked beans, and toasted sourdough.

Two soft-poached free-range eggs atop toasted English muffins with carved honey-roast ham and warm lemon-butter hollandaise.

Slow-caramelised sweet white onions simmered in rich beef-and-thyme consommé, finished with toasted sourdough and melted Gruyère cheese.

Silky whipped chicken liver parfait set with plump golden raisins and Madeira wine jelly, served alongside warm toasted brioche.

Sweet Atlantic prawns dressed in signature Marie Rose sauce over shredded baby gem lettuce with sliced buttered brown bread and fresh lemon.

Crisp puff pastry tart baked with caramelised Bramley apples, golden shallots, rich Bury black pudding, and light cider glaze.

Tender steamed English green asparagus spears dressed with classic warm whipped butter hollandaise and cracked black pepper.

Caramelised fresh hand-dived scallops paired with crisp slow-cooked pork belly and velvety roasted onion purée.

Finely hand-chopped prime British beef fillet seasoned with capers, shallots, cornichons, Worcestershire sauce, egg yolk, and toasted sourdough.

Prime 28-day dry-aged British sirloin chargrilled to your liking, plated with slow-roasted vine tomato and triple-cooked chips.

Extra-thick 450g prime sirloin cut matured for 28 days for maximum succulence, served with roasted vine tomatoes and crisp triple-cooked chips.

Richly marbled 280g ribeye steak seared over fierce heat for caramelised crust and juicy centre, with roasted vine tomato and triple-cooked chips.

Lean, exceptionally tender centre-cut beef fillet served with slow-roasted vine tomato and triple-cooked chips.

Double-thickness 280g prime tenderloin fillet chargrilled to order with roasted vine tomato and crisp triple-cooked chips.

Chargrilled beef patty topped with melted Monterey Jack cheese, crispy cured bacon, sweet pickled cucumber, BBQ glaze, beef tomato, iceberg lettuce, and Koffmann fries.

Fork-tender slow-braised beef ox cheek glazed in rich red wine roasting juices over buttery pomme purée with woodland mushrooms and smoked bacon.

Crispy-skinned pan-roasted chicken supreme served with woodland mushroom fricassee, confit potato, buttered leaf spinach, and Madeira roasting juices.

Slow-cooked crisp pork belly plated with fondant potato, buttered spinach, caramelised apple, crispy sage, and creamy cider sauce.

Pan-roasted Scottish salmon escalope accompanied by woodland mushrooms, herb-buttered new potatoes, and wilted leaf spinach.

Creamy Arborio rice slow-cooked in vegetable stock with sautéed woodland mushrooms, aged Italian hard cheese, and aromatic white truffle oil.

Value two-course lunch and early evening set menu featuring seasonal hors d'oeuvres (such as French Onion Soup or Parfait) paired with classic steakhouse mains.

Traditional Sunday lunch starter plus Roast Sirloin of Beef or Roast Chicken with Yorkshire pudding, roast potatoes, glazed carrots, greens, and gravy.

Full three-course Sunday celebration including classic starter, traditional Roast Sirloin of Beef or Roast Pork Loin with all trimmings, and British pudding.

Thick-cut crisp golden British potatoes triple-cooked for a glass-like crunch and fluffy centre, dusted with sea salt.

Skin-on golden shoestring fries crafted to Pierre Koffmann's specification, crisp and lightly salted.

Tender baby leaf spinach gently wilted in salted butter with a subtle grating of nutmeg.

Thick white onion rings dipped in crisp golden ale batter and fried to order.

Macaroni baked in rich mature Cheddar and Gruyère cheese sauce scented with black truffle and crisp herb crumb.

Crisp seasonal leaves, sweet heritage cherry tomatoes, and shaved radish tossed in light Dijon mustard vinaigrette.

Traditional emulsified French sauce of egg yolk, clarified butter, white wine vinegar, shallots, and fresh tarragon.

Crushed black peppercorns simmered in beef stock, cognac reduction, and double cream.

Compound softened butter whipped with roasted garlic, parsley, chive, and aromatic French spices.

Four whole king prawns pan-roasted in garlic, parsley, and lemon butter to elevate any aged steak.

Chilled glass bottle of Coca-Cola Classic (139 kcal) or Diet Coke (1 kcal) served over ice with fresh lemon slice.

Botanical Fever-Tree mixer bottle served chilled over cubed ice with citrus garnish.

Large table bottle of British Hampshire chalk-filtered still or sparkling mineral water.

Muddled blackberries, fresh garden mint leaves, pressed lime juice, elderflower cordial, and sparkling soda water.

Chilled glass of pressed Valencia orange juice or tart ruby cranberry juice served over ice.

Choice of Teapigs Everyday Brew, Earl Grey, Peppermint, or freshly pulled double espresso, flat white, or cappuccino.

Rich dark 70% cocoa chocolate mousse layered with softly whipped crème Chantilly and crisp caramelised hazelnut nougatine.

Warm baked Bramley apple compote beneath toasted almond oat crumble, served with a scoop of Jude's vanilla bean ice cream.

Baked creamy vanilla cheesecake on crisp digestive biscuit base finished with seasonal berry compote.

Warm Medjool date sponge pudding drenched in hot butterscotch toffee sauce with clotted cream ice cream.

Three scoops of artisanal British dairy ice creams or refreshing fruit sorbets served with crisp wafer curl.

Grilled British beef patty with melted Cheddar in a soft mini brioche bun, served with skinny Koffmann fries and sweetcorn.

Crispy golden chicken breast strips served with skinny fries and garden peas.

Al dente penne pasta tossed in smooth Mediterranean roasted tomato and basil sauce with grated Cheddar on the side.