An evening of oozing Camemberts, vine tomatoes and sausages

So when the opportunity arose to try it, I was chomping at the bit to be, well... chomping on a steak.

Those who have read my previous reviews (or ramblings of a hungry woman, whichever way you prefer to think of them), will know how much I enjoy a juicy piece of meat.

So perhaps in anticipation of the meatfest that was set to grace the table (and because of a momentary lapse of culinary expertise), my dinner companion and I settled for the vegetarian mezze platter to start - something different we said, having both overlooked the fact Glamorgan sausages are in fact, meat-free.

But despite the fleeting confusion, when what arrived on the sharing board was evidently not a sausage in its unadulterated form, we were both pleasantly content with what lay before us.

The mezze platter in all its Mediterranean glory.

Deliciously oozing baked camembert, roasted vine tomatoes, olives à la provençal, Glamorgan sausages, baked sourdough, vintage balsamico and olive oil, it was a welcome Mediterranean medley that normally, we wouldn’t have chosen.

My only complaint was some of the olives were on the smaller side, meaning they were difficult to fish out of the jam jar they came in and we both swiftly gave up.

But the platter certainly made up for our disappointment the lobster macaroni and cheese we both had our eye on had been taken off the menu for its spring/summer overhaul.

Now on to the mains, I had been dreaming of the 8oz fillet for weeks.

Opting for the confit Dorset snails in garlic butter on the side, with triple cooked chips and creamed cabbage and bacon, even I wondered if perhaps I’d been slightly over-ambitious and bitten off more than I could chew.

But with meat that tender and juicy, it would have been a crime not to finish it.

Surprisingly enough though, rather than complementing the dish, the cabbage almost came close to stealing its thunder.

It sounds absurd - wet, slimy cabbage ousting a fillet steak, the king of all cuts? But beautifully thick, with such a deep, intense flavour, it could happily have been a steak sauce in itself.

8oz fillet steak with confit Dorset snails in garlic butter, triple cooked chips and creamed cabbage and bacon.

Even my guest, who had her own plate of hickory smoked babyback ribs, with pommes frites and American coleslaw, couldn’t resist. After vowing we wouldn’t order pudding, not one to say no to crème brûlée when it’s on the menu, I stayed true to character and indulged.

Crispy on the outside and creamy on the inside, it was a remarkably big portion and though everything you would hope the dessert would be, even I - a female Adam Richman (of Man v. Food fame) - was defeated.

The crème brûlée topped off the dinner.

If you’re looking for an exotic meal, then this isn’t the place for you.

But if you’re looking for good quality, classic cuisine, then quite the opposite.

Marco Pierre White Steakhouse Bar and Grill is at 18 High Street, Windsor, SL4 1LJ