The Wirral restaurant, which was originally launched as a joint venture with champion jockey Frankie Dettori, will continue to trade as normal until the business is relaunched on June 17.
Led by newly-appointed restaurant manager Aldo Bove, Marco’s New York Italian will feature an all-day menu focused on 'authentic Italian-American classics' - more theatre will be added to the dining experience.
"These are exciting times here in Hoylake and we can’t wait for our diners to experience what fantastic new things we have to offer," Marco Pierre White said. "We have listened to our customers and believe we know what they expect from an authentic Italian-American restaurant."
The menu will include handmade pizzas, fresh pastas, 28-day matured steaks, BBQ ribs, hot dogs and freshly-caught seafood as well as a large dessert selection and a number of 'primi' dishes such as goat’s cheese arancini risotto fritters.
"New York Italian is a cuisine which I love whole-heartedly. It celebrates resourcefulness and culinary intervention, and it is those key elements which I have tried to capture when devising the new menu for Marco’s New York Italian," he added.
Holiday Inn Express
This month's relaunch will see Marco Pierre White once again team up with Sanguine Hospitality who he has worked with on a number of hotel restaurants under his Steakhouse Bar & Grill chain.
It follows a 12-month branding exercise in which the celebrity chef has worked with a team to analyse market research and customer feedback. The rebranding exercise has seen changes to the restaurant's menu, service delivery and general operations.
Marco’s New York Italian adjoins the new 56-bedroom Holiday Inn Express hotel. Matt Knight, general manager of both the hotel and Marco’s New York Italian, said: “The re-launch is set to enhance our guest’s overall experience and we’re really pleased with the new concept.
"Marco has really taken on board customer comments to create a menu and brand that will keep diners coming back again and again," he added.