’Has Manchester reached peak small plates?’



’Has Manchester reached peak small plates?’, asks Andrew Green’s accomplished new menu

As the winter months finally give way to lighter evenings, Executive Chef Andrew Green has created a confident and well-balanced new à la carte menu at the luxurious two AA Rosette awarding winning River Bar and Restaurant.
Using premium ingredients and local suppliers, the celebrational menu takes traditional dishes and updates them with a modern twist, showing the youthful but highly experienced chef from Glossop really hitting his stride.
Against the prevailing fashion for small plates, the accomplished new menu is inspired by the fact that 5-star hotel indulgence deserves generous servings of fondly-loved classic dishes.
Choose from an array of classic starters, such as the intense Potted Shrimp, a mouth-watering Crab Macaroni Cheese, the highly popular Twice Baked Lancashire Bomb Cheese Soufflé or the Beef Bresaola which is cooked to precision after a one-month preparation process.
For mains, stand-out dishes include Andrew’s personal favourite the Beef Wellington which is brought to the table and showcased by the chef before being sliced. Baked in mushroom duxelles, Parma ham, with puff pastry with Maderia sauce, it’s one of a number of dishes to share between two.
Fish-lovers are spoilt for choice. To decide between the delicately prepared Lowry Fish Pie which has intense flavours of the sea, or an exquisite Meuniere-style Whole Dover Sole, a prime, succulent fish served on or off the bone, or perhaps the Scottish Halibut fillet made the classic way with a lobster stock.
The melt in the mouth Steamed Beef Shin, Oxtail & Kidney Pudding is another chef recommendation that is cooked over a 15-hour process with the oxtail cooked separately and poured at the table.
Room for a pudding? Try the ‘Best of British’ selection of desserts; the Steamed Treacle Sponge served with custard, naturally, takes up one hour to be steamed to precision, and should be ordered early along with the other courses. It is sure to be a big talking point.
The Rhubarb Trifle is another twist on a much-loved British favourite. If you like to share, the restaurant’s Baked Alaska show stopper shouldn’t be resisted, as you and your companion will discover a layer of the softest sponge and ice cream under the browned meringue.
The new dishes are served in the dining room, itself a modern classic of its kind, with stunning views of the River Irwell.
Andrew Green’s passion and attention to detail for each individual dish shines through with the cutting-edge new menu.
He says: “You could argue that the city is now past the craze for small plates and diners are craving a return to a slightly more organised approach which makes them feel special.
“We have adopted a traditional approach for the new menu but with a series of modern twists, where diners can enjoy refined cooking in an enjoyable and informal setting.”
“We believe certain dishes, like the Dover Sole, are only available here in the whole of Greater Manchester, and we’re looking forwards to welcoming both those patrons who know and love what we do, to diners seeking a special eating out experience.”
To dine in VIP style and reserve a table to sample the menu:
Book online - www.thelowryhotel.com
Email - host@thelowryhotel.com
Call - + 44 161 827 4000

The Lowry Hotel

The five – star Lowry Hotel is an independent luxury hotel located on the Salford-Manchester boundary, and is the only hotel in the region to be part of the prestigious Leading Hotels of The World. Since opening in April 2001 the hotel has won over 60 awards.
The Lowry Hotel.
50 Dearmans Place, Chapel Wharf, Salford, Manchester, M3 5LH/

Posted: Wednesday 7th March 2018
ID: 2911 - 1978



Executive Chef Dave Ashton’s menu uses the best local and seasonal produce that the hotel is famous for and creating classic British dishes to a high standard. His favourite starters include pan fried scallops with scallop ceviche, peanut, lime and avocado and A5 Wagyu beef with celeriac remoulade, ponzu and wasabi dressing. Mains include wild line caught sea bass with cockle minestrone, courgette and basil puree. Meat lovers will be delighted to see a Rump of lamb Cheshire Farm lamb with lamb fat carrot, roast onion, braised rib and mint sauce. Our famous sharing dishes of Beef Wellington and our 42oz Cheshire Farm Tomahawk steak.

The adjoining River Bar and Terrace encapsulates The Lowry Hotel’s fun-loving spirit at the confluence of city life. Here you’ll find in the intimate, informal surroundings a quiet place to network, drink and kick-back with a perfectly mixed cocktail, club sandwich, salad, or more substantial dish from our menu. The cosy Library is tucked away at one end. Open until late, this is a place to enjoy our signature cocktails.

Here you will also find Manchester’s longest bar terrace — an open-air first-floor terrace for al fresco dining where you can enjoy a drink or meal from the bar or restaurant. Open year-round, The Terrace is perfect for summer afternoon get-togethers in this urban suntrap overlooking the River Irwell.

The bar and restaurant at The Lowry Hotel provide the perfect place to relax and enjoy good food and drink, offering breakfast, lunch, afternoon tea and dinner on a daily basis, with a great Chefs Choice Menu offering 2 courses for £19.95 and three courses for £24.95 and a three course Sunday lunch for £22.50. Our Afternoon Tea is available for £22.50 per person or upgrade to our Champagne Afternoon Tea for £33.00. On Thursday evenings and Sunday afternoons you will also be entertained with live pianist and singer Kimm.

The River Bar and Restaurant as you know it will be closing in July but don’t worry, we will be back in September with a brand-new restaurant and bar, during this time we will be serving, lunch, afternoon tea and dinner in our grand ballroom during this period.

Here is a short video of the preparation of the Watermelon dessert on this month's Chef Choice Menu.