The Lowry Hotel has revealed a delicious affordable menu available in its River Restaurant throughout January and February.
The menu has been designed by newly appointed Head Chef, Dave Ashton, who wanted to offer a fine dining experience without breaking the bank.
To start, diners can enjoy the soup of the day, a marinated beetroot tartare with a Jerusalem artichoke crisp, ham hock with Penrith chicken, confit shallot terrine and a Yorkshire rhubarb puree, sour cream and shallot ash, or a Brixham brown crab beignet with kohlrabi, smoked cod’s roe and preserved lemon.
For the main event, choose from braised ox cheek with “hotpot carrot”, creamed parsnip, beef dripping and wholegrain mustard butter or the pan-fried partridge breast with conference pear, black pudding and cavelo nero.
Or enjoy a delicious roast Cornish sea bass fillet with mussels, broccoli and shimeji mushroom on the menu. And there’s a vegan option too – parsnip gnocchi with a walnut crumble and winter leaves.
Those wanting something sweet to finish are spoilt for choice. The forced rhubarb is the star of the show in the Yorkshire rhubarb and set custard with a ginger sponge, honeycomb and Yorkshire rhubarb sorbet.
Or you have the option of an olive oil and orange cake, olive oil biscuit and fennel sorbet, or a selection of county cheese with traditional accompaniments, or an ice cream and sorbet selection.
The menu costs just £16.95 for two courses and £19.95 for three courses throughout January and February 2019, meaning diners can enjoy five-star service and luxury food without breaking the bank.