White Tiger opened on 19 May 2026 on Keel Wharf at King’s Dock, introducing an ambitious independent dining room to Liverpool’s waterfront. Founded by Dr Meenal Abhyankar and Dr Dhanya Kalathil, two NHS medical consultants who have practiced across Merseyside for over two decades, the restaurant provides a sophisticated, locally owned culinary destination in a dockland district typically dominated by national hotel and restaurant chains.
What White Tiger does
The restaurant pairs contemporary Indian regional gastronomy with the distinctive tradition of Indo-Chinese Hakka cooking. Positioned along the water's edge at Keel Wharf, the dining room features panoramic floor-to-ceiling glass windows looking out across the tranquil waters of King’s Dock basin. The interior is finished in deep emerald greens, warm bronze accents, bespoke brass lighting, and plush velvet booths, creating a refined atmosphere suited to leisurely dinners, celebratory gatherings, and pre-show dining for events at the neighbouring arena.
Dual culinary streams: Indian Soul and Hakka Fire
The kitchen was developed in collaboration with prominent Indian culinary figures Shipra Khanna (winner of MasterChef India) and Anahita Dhondy (celebrated Parsi chef and author). The menu is structured into two complementary culinary journeys:
- Indian Soul: Celebrates authentic regional recipes from across the subcontinent. Highlights include slow-simmered Awadhi lamb biryanis cooked under pastry seals, 24-hour slow-cooked black lentils (Dal Makhani), coastal Goan coconut fish curries, and succulent chicken tikka charred in traditional clay tandoor ovens.
- Hakka Fire: Honors the unique Indo-Chinese fusion cuisine developed by Chinese immigrants in Kolkata’s Chinatown (Tangra) over the past century. Specialities include crispy lotus stem chips glazed in honey chilli sauce, fiery wok-tossed Schezwan noodles, chilli garlic chicken, monk's vegetable spring rolls, and Manchurian dumplings simmered in dark soy, ginger and green chilli gravies.
Spice-led cocktails and waterfront bar
The central bar serves spice-infused botanical cocktails and aperitifs designed to complement complex spices:
- Tamarind Sour: Bourbon shaken with sour tamarind paste, lemon juice, and egg white foam.
- Cardamom and Ginger Old Fashioned: Premium dark rum infused with toasted green cardamom pods and candied ginger.
- Chili Mango Margarita: Blanco tequila with sweet mango purée, fresh lime, and a spicy Tajín chilli-salt rim.
- Beers and Wines: Chilled pints of draught Indian lagers (Cobra and Kingfisher), alongside an international wine list featuring mineral whites and aromatic reds curated for spicy food pairings.
Pre-show arena dining and bookings
Positioned immediately adjacent to the M&S Bank Arena and the ACC Liverpool convention centre, White Tiger has become one of the city's most convenient locations for pre-concert and pre-theatre meals. The kitchen offers efficient event-night service to ensure concertgoers make curtain times comfortably.
Prices and visiting tips
Pricing reflects premium waterfront dining (checked September 2026):
- Small plates and Hakka starters: £7.50 to £12.50
- Regional curries and tandoori grills: £14.50 to £22.00
- Slow-cooked biryanis and seafood specialities: £16.00 to £24.00
- Hakka wok noodles and rice: £9.50 to £14.00
- Signature spice-infused cocktails: £9.50 to £12.50
Advance table reservations via the website are essential on Friday and Saturday evenings, as well as on major arena concert and exhibition nights. Generous multi-storey car parking is located moments away at the King’s Dock car park.
Around King's Dock and the Waterfront
Keel Wharf sits between the Royal Albert Dock and the South Docks. The restaurant is a five-minute stroll from Tate Liverpool’s temporary spaces, Rough Hand Made bakery at Britannia Pavilion, and the Mersey Maritime Museum.
To explore more of the city’s dining landscape, read our Waterfront area guide and our guide to where to eat in Liverpool by area.
