The Lowry Hotel Wine Dinner Series kicks off on Saturday 28th May in collaboration with Pommery Champagne, where guests will be treated to five courses accompanied by five Pommery variations.
To start guests will enjoy Pommery Brut Royal, a beautifully balanced Champagne with hints of brioche and honey, paired delicately with canapes including beef fillet tartar with wasabi and cured egg yolk on a toasted brioche, and chucked bay oysters with compressed apple and cucumber granita.
Paired with Pommery Blanc de Blancs, a Champagne crafted from a selection of chardonnay grapes, guests will enjoy teriyaki-cured salmon with horseradish crispbread and white rice, and a potato & mussel espuma mousse.
On the menu for main course is lamb fillet wellington which will be paired with Rare Vineyard Pinot Noir, a smooth, velvety palate which shows cherry and blueberry flavours backed with a hint of sweet oak spice.
The desert course, of rhubarb tart with goat’s milk sorbet, will be paired with Pommery Brut Rose, a blend of rosé and Pinot Noir, with a pale pink finesse overlaid with a hint of red berries.
And to finish, Port LBV, will be served with Lancashire bomb cheddar and traditional Manchester sweet treat, Eccles cake.
The black-tie event will start at 7pm in the hotel’s lounge for arrival drinks and canapés, followed by dinner at 8pm in the River Restaurant private dining room.