One of Manchester’s swankiest hotels is hosting a black tie dinner this New Year’s Eve 


Love it, hate it, or just endure it, going out on New Year’s Eve can seem like hard work, especially if you haven’t planned ahead.

No one enjoys jostling at a bar that’s ten deep, or waiting for over half an hour to just get a round in, that’s for sure.

If you can’t be doing with all that this year, why not go down the dinner route? There are plenty of great options for New Year’s dining in Manchester, after all.

The River Restaurant at the Lowry Hotel has long been a favourite for special occasion dining. The only five star hotel in the city, it’s consistently maintained its reputation as a home from home for visiting celebs and VIPs alike.

It’s also recently had a makeover, making the restaurant and bar swankier than ever.

Warm terracotta hues are now the order of the day in the dining area, with sleek geometric dividers between tables and chic metal detailing that nods to the area’s industrial past.

The bar, meanwhile, boasts a stunning grand piano and marble-topped bar alongside intimately low level seating.

Since taking over the helm from predecessor Andrew Green, head chef Dave Ashton has spent time building his new team up and designing a range of menus that take the River Restaurant experience to new culinary heights.

And this New Year’s Eve black tie dinner is no different. Priced at £145 per head, it includes a glass of celebratory midnight fizz and a sumptuous four course feast that’s sure to help you start 2020 on a high.

Starter options include venison carpaccio, salmon and queen scallop’s ravioli with crab rillette and bouillabaisse dressing, or a mouth-watering sounding parmesan panna cotta with poached egg yolk and black olive croute.

This is followed by an intermediate of pink champagne sorbet, Jerusalem artichokes and truffle velouté.

Mains keep things hearty and classic with choices ranging from fillet of beef with oxtail ragout and smoked panko crumb; to wild sea bass with caramelised cauliflower and roast swede with feta cheese  and pistachio pithivier (a round, enclosed pie usually made by baking two disks of puff pastry).

To finish, choose from a dessert of 63% Michel Cuizel chocolate and peanut butter with caramelised banana, or bramble apple mousse with apple sorbet, Madagascan vanilla and salted caramel before ending things with a freshly brewed herbal tea or coffee.

Please note that bookings require a non-refundable £70 deposit.



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