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Savour the tastes of Spring with The Lowry Hotel’s new seasonal Menu

As the season turns and the flowers begin to bloom, the River Restaurant at the Lowry Hotel is rolling out a new spring menu that is as fresh and vibrant as the season itself.

From the moment I arrived, it hard not to be impressed by the sleek and sophisticated atmosphere of the restaurant.

Make no bones about it, this is an elegant affair.

But it was the menu that truly caught the attention, offering a range of exciting dishes that were as visually stunning as they were delicious.

To begin with, we ordered the baby roasted chorizo with romesco sauce and crispy onion from the snacks section.

The chorizo was wonderful, with a smoky and slightly spicy flavour that was perfectly complemented by the sweet and tangy romesco sauce.

Crispy onion added a nice crunch and character to the dish, making for an excellent start to the meal.

If you’re absolutely ravenous and need something to kick things off, I don’t think you could do better than the chorizo.

For starters, my colleague couldn’t resist trying the 40C trout with sea aster, cucumber, caviar, dill and butter.

This dish was a true masterpiece, with every element carefully crafted to create a perfectly balanced flavour.

The trout was cooked to perfection, with a tender and delicate texture.

Sea aster and cucumber added a fresh and crisp contrast, while the caviar added a luxurious touch of saltiness.

Dill and butter tied everything together, creating a harmonious blend of flavours that was simply exquisite.

I tried the veal sweetbreads with spinach, cherry glaze, and olive sourdough.

This dish was a bit more daring than the others, but it was absolutely wonderful.

The sweetbreads were sensational, with a crispy exterior and a tender and flavourful interior.

A cherry glaze added a nice sweetness that was perfectly balanced by the bitterness of the spinach.

Olive sourdough was an enjoyable accompaniment, adding a nice crunch.

For mains, my colleague opted for the cannon of lamb with smoked aubergine, slow cooked shoulder, charred tomato, onion and mint.

This dish was a true work of art, with every element carefully crafted.

The cannon of lamb with smoked aubergine, slow cooked shoulder, charred tomato, onion and mint is a celebration of spring flavours, with the tender and juicy lamb playing in perfect harmony with the smoky and earthy aubergine.

The slow-cooked shoulder brings a rich and satisfying depth, like the warmth of the sun on a cool spring day.

Smoked aubergine added a nice smokiness that was perfectly complemented by the sweetness of the slow-cooked shoulder.

Charred tomato and onion added a nice texture and depth of flavour, while the mint added a nice freshness that tied everything together.

Last but not least was the sous vide halibut fillet with broccoli textures, kumquat, butter potato, pill pill, and herb oil.

This dish was a true delight, with every element carefully concocted to create something very special.

The halibut was cooked to perfection, with a tender and delicate texture that practically melted in my mouth.

Broccoli textures added a fresh and crisp contrast, and kumquat adds a bright and tangy burst of flavour, while the butter potato brings a creamy and comforting touch.

The pill pill and herb oil add a nice kick of spice and complexity that completed a very stylish and tasty dish.

To accompany the meal, we ordered two sides: sugar snap peas and prosciutto crisp, and charred chantey carrots with shallots and cumin yoghurt.

Both were excellent, with the sugar snap peas crisp and fresh, and the prosciutto crisp adding a nice salty contrast.

The charred chantey carrots were perfectly caramelised and tender, while the cumin yoghurt added a nice kick of spice and flavour.

On to the desserts.

The valrhona manjari chocolate dessert at the River Restaurant is a symphony of textures and flavours that you simply have to try.

Smooth Horlicks pannacotta and frozen ice dance on the palate like spring raindrops, and the dehydrated chocolate moose is a burst of sunshine, while the white coffee ice cream is a refreshing breeze on a warm spring day.

It’s a decadent and delightful finale to a wonderful spring meal.

As I finish my meal and look around the River Restaurant, I can’t help but feel that I have experienced something fantastic.

The Lowry Hotel’s spring menu is a testament to the artistry and creativity of their culinary team, who have crafted a menu that is both visually stunning and incredibly delicious.

The dishes are like a spring breeze, bringing a refreshing and revitalising energy to the table.

From the smoky and spicy chorizo to the tender and juicy lamb, every dish is a celebration of the season and the flavours that come with it.

The Lowry Hotel’s River Restaurant has truly outdone itself, and I can’t wait to see what they come up with next.

You can check out their offers here.

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