Five star hotel The Lowry underwent a swanky new makeover in late 2019, including a new look for the two-AA-rosette restaurant and bar.
Geometric shapes and patterns throughout mirror the design of Spanish architect Santiago Calatrava’s striking Trinity footbridge, whilst metallic detailing on the furniture and fittings give a nod to Manchester’s industrial past. In the bar, the main focus is a grand marble-topped bar underset with a textured wooden frame.
Chef Dave Ashton is at the helm, who has previously held head chef positions at the Aiden Byrne British Grill at Macdonald Craxton Wood and Crewe Hall hotel and spa. As well as adding his own touches to the a la carte menu, Chef Ashton has also put a spin on the River Restaurant’s great value seasonal set menus and afternoon tea offering, which showcase the best regional produce.
Even the simplest things are done well here - such as the chewy sourdough bread which comes with intensely savoury chicken fat butter. Other dishes might include Lowry gin cured salmon, salt and pepper cod kiev, smoked beef brisket and Stilton mac and cheese with jalapeno ketchup, and braised shoulder of lamb with green olive, basil pesto, and sun-dried tomato ratatouille.
A Sunday lunch menu could start with a classic crayfish and prawn cocktail, followed by succulent Cheshire roast beef complete with Yorkshire pudding, cauliflower and Lancashire Bomb cheese, honey roast carrots, duck fat roasties, braised cabbage and bacon, and lashings of rich beef gravy. You can finish off with everyone’s favourite weekend sweet treat - sticky toffee pudding with sherry soaked raisins, served with butterscotch sauce.
The famed afternoon tea, meanwhile, is all about filled sandwiches including prawn and crayfish, brie mousse and coronation chicken, freshly baked scones with Cornish clotted cream, and a selection of desserts including chocolate dipped strawberries, white chocolate and raspberry choux buns, and lime cheesecake served with Caribbean flavours in mind - roasted pineapple and Malibu.