The fresh French-inspired new menu at The Lowry Hotel has “big flavours”

After 23 years of British-inspired menus, The Lowry Hotel’s, The River Restaurant, has announced a change in culinary direction with refined French-inspired dishes and classical cooking techniques.

The new spring A La Carte menu will offer dishes ranging from Confit Duck Leg with Bordeaux reduction, Veal Cordon Bleu, crispy soft duck egg, and banana tarte Tatin with bourbon vanilla, along with a new five-course tasting menu centred around the intricacies of French dining.

New Head Chef Bartosz Szynaka

Driven by Head Chef, Bartosz Szynaka, previously Chef De Partie in 2017, Szynaka returned to the hotel in November 2023, spearheading The River Restaurant’s new direction and menu rebrand.”I have honed all of my experience into this new menu,” says chef Bartosz Szynaka who has worked at some of the best restaurants in Europe.

“I love this property,” he continues, “I’ve always loved The Lowry Hotel, it’s five-star and it’s elegant. The French [cuisine] is the most interesting and flavoursome cuisine. It’s all about fantastic sauces.”

An exciting time for the restaurant, Bartosz is debuting his skills with a new spring A La Carte menu, and signature five-course tasting menu, centred around the intricacies of French dining.

Five-star French dining at The Lowry Hotel

The restaurant’s new A La Carte menu features starters including Sous Vide Trout, rabbit rillettes, and Confit Duck Leg with Bordeaux reduction.

Prepared in the traditional French style of caramelised butter and garlic, Szynaka’s signature shallot tarte Tatin is served with goat cheese mousse, rocket – finished with pine nut crumbs.

For mains, Veal Cordon Bleu, crispy soft duck egg, lemon sole and roasted pork loin with apple gel, apple crisp, white onion and parsley coulis feature on the menu.

What’s for dessert?

For something sweet, guests can try the banana tarte Tatin with bourbon vanilla and Medjool dates, early spring French (Gariguette) strawberries with basil, pistachio, olive oil, or hazelnut Dacquoise with praline, malted milk, and Irish cream.

Five-course tasting menu at The River Restaurant

Complementing the new A La Carte offering is Szynaka’s five-course tasting menu.

Priced at £75pp, the menu features asparagus Tartlette with Roscoff onion and sauce Choron (a rich and tangy Béarnaise), Sous vide halibut with Marchand de vin sauce, watermelon sorbet, tender lamb cannon with spinach, tomato and yellow courgette, finishing with a warm and fluffy, Soufflé aux Framboises.

Bartosz Szynaka, Head Chef at The River Restaurant, said: “I am thrilled to return to the hotel, introducing French cooking techniques and flavours to The River Restaurant.

“Manchester’s hospitality landscape is constantly changing, we know that palates and tastes are also changing.

“With our new menus, we want to inject big flavours for guests.”

To book a table at The River Restaurant please click here