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Marco Pierre White is no wallflower and his eponymous steakhouses reflect his strong personality, with flamboyant locations in big-city hotels, graphic wall features and seats covered in rich jewel-coloured fabrics. However, the MPW effect is tempered by swathes of white table linen and tasteful camel-coloured leather booths more in tune with the chain's corporate persona. The menu offers cheffy versions of British classics, with the odd European interloper – from vintage prawn cocktail or duck rillettes with Agen prunes to Caesar salad, lobster macaroni with tarragon or whole roast chicken à la forestière. Elsewhere, 28-day dry-aged steaks are the star attraction (perhaps served with decadent truffle sauce or Bordelaise butter), while nostalgic puds might bring Cambridge burnt cream, New York cheesecake or knickerbocker glory. Beefy red naturally dominate the well-spread wine list, from award-winning Malbecs to Old World Pinot Noirs.
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