’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 - firstname.lastname@example.org
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
The River Restaurant at The Lowry Hotel is a 2 AA rosette restaurant and one of Manchester’s best places to eat and drink in a glass-walled, riverside setting overlooking Santiago Calatrava’s Trinity Bridge. The convivial atmosphere is also deeply luxurious with purple leather chairs, semi-circular banquettes, while Fornasetti plates, mirrors and lithographs and prints decorate walls, The River Restaurant also has an exclusive private dining room for up to 24 people which is licenced for weddings and civil ceremonies. The restaurant serves breakfast, Sunday lunch, afternoon tea and dinner.
The à la carte menu has been devised around the best local and seasonal produce. An additional three-course menu changes each month following the seasonal bounty and is just £24.95 for three courses at dinner except Saturday Evening, while our popular Sunday lunch menu is £22.50 per person for three courses and is always accompanied by live music. You can choose from Traditional Afternoon Tea priced at £22.50, or £33 with Gin, Champagne or Bellini. Or try our monthly themed afternoon tea priced at £29.50 which will celebrate big events such as PRIDE.
The River Restaurant’s superb à la carte menu has been given an update ready for the summer months. Packed full of local, seasonal dishes, the favourites are still there just with a twist for the warmer months. Expect citrus flavours, green salads and a blast of northern vibe in every bite. Using premium ingredients and local suppliers, the celebrational menu takes traditional and classic dishes and updates them with a modern twist. such as the intense Potted Shrimp, a mouth-watering Lobster Macaroni Cheese, the highly popular Twice Baked 'Blacksticks Blue' Soufflé or the Salt Beef Hash, with slow egg and spiced ketchup. 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 Monkfish Loin, with Alsace bacon & pea velouté. You will not miss meat with our vegetarian options, which include Wild Mushroom, Puy Lentil & Aubergine Cottage Pie with truffled mash.
Room for a pudding? Try the ‘Best of British’ selection of desserts; Sticky Toffee & Medjool Date Pudding, served with Madagasgan ice cream. Sticky Coconut Rice, with mango, passion fruit curd & lime is another twist on a much-loved British favourite. If you like to share, the restaurant’s Peach Tarte Tatin shouldn’t be resisted, served with almond & amaretto ice cream.
Afternoon Tea is served Monday to Saturday between 12 noon and 4pm and Sunday 2.00pm and 4.00pm. Sunday lunch is served between 12 noon and 4pm every Sunday. Dinner is served daily between 6pm and 10.00pm.
Here is a short video of the preparation of the Watermelon dessert on this month's Chef Choice Menu.