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“Excited wasn’t the word, when I was invited by director of Alea Casino Mark Hands to join him and his team earlier this month for ‘dinner with Marco’…

As soon as I walked through the door of the celebrity owned restaurant, I was introduced to Marco Pierre White himself, who asked if I would like my photo taken with him and promptly signed me a chefs apron- memorabilia worth keeping!

Dinner was impressive, with all courses clearly thought out and perfectly presented; to start a selection of canapés were delivered to our table by a very smiley waiter, my eyes were particularly drawn to the traffic light coloured cubes of melon, the start of things to come…

Starters consisted of duck and chicken galantine with a date and apple chutney, a cocktail of prawns, English ale onion soup , which my friend next to me devoured, stating that onion soup has to be a thick constancy to be enjoyed –which it most certainly was and the combination of aromas coming from his bowl left me with a little bit of food envy.

I opted for the goat’s cheese crottin with beetroot salad and walnut dressing, which was a little piece of artwork on a slate. The chef really knows how to make you salivate before you even get a chance to smell or taste his food, which to me is a very important aspect of a dining experience.

The main courses consisted of wing of skate, roast duck breast or rib eye on the bone which of course was the popular choice on our table and this came with the famous triple cooked jenga stacked chips and a beef tomato – I have to say once again the visuals of this dish on the plate were pretty impressive, with the chips and sauce arriving to the table in miniature quaint copper pans.

Being vegetarian I told the waiter I’d go for the one veggie option on the menu which was the Olive baked nut roast, to which he responded “Oh we have a separate vegetarian menu with plenty more choices for you if you would like to see?” Yes please!

After scanning the menu dedicated to me, not only did I feel extra special that I was given additional choices to the main set menu, but I was also pleased to se such a wide selection on there, including a goats cheese Wellington, pan-fired haloumi salad and a basil and pesto linguini. I did however in the end revert back to my original choice and stood by the nut roast, which came with the most delicious creamed Savoy cabbage and just the right amount of minted, buttery new potatoes.

By dessert, I was already extremely satisfied, but the selection on offer were too good to pass on,  so I went for the old favourite, sticky toffee pudding- a generous portion, which came with a good dollop of vanilla ice-cream and a jug of toffee sauce- interactive desserts are the best!

Other dishes enjoyed that evening were the raspberry and vanilla cheesecake and the milk chocolate tart with mint ice-cream – a winner all round for the rest of the table.

In my opinion Marco Pierre White steakhouse ticks all the boxes, providing an accessible, quality,  ‘London esque’ dining experience at a very reasonable price and is definitely one to visit.






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