The restaurant brand, operated by Pierre White and Nick Taplin's company Black & White Hospitality, will open its 21st restaurant within the 56-bedroom hotel in October.
It will serve its mixture of English and French classics, including French Onion Soup, Chicken Kiev and Sherry Trifle alongside a range of 28-day aged native breed steaks.
Park Avenue Hotel managing director Mandy Patrick, whose family has run the business since 1959, said: “Attracting internationally acknowledged brands like Marco Pierre White means Belfast and the Park Avenue Hotel are directly linked into a global marketing network which drives the tourism and hospitality sector.
“Our restaurant reputation was almost entirely based on the quality of the steaks so it makes perfect sense that an operation which has plenty of focus on meat should link in with us."
Taplin, who is also managing director of hotel management company Sanguine Hospitality said Black & White Hospitality had spent 'some time' finding the right partner for its first Northern Ireland restaurant.
"The Park Avenue Hotel is an excellent fit as it offers us a great space in an ideal location and we hope the people of Belfast will enjoy what we are bringing to the city," he said.
The new restaurant opening is expected to create an extra 12 jobs.