After 23 years of British inspired menus, The River Restaurant, has announced a change in culinary direction with refined French-inspired dishes and classical cooking techniques.
Driven by Head Chef, Bartosz Szynaka, previously Chef De Partie in 2017, Szynaka returned to the hotel in November 2023, spearheading at The Lowry Hotel – The River Restaurant’s new direction and menu rebrand.
An exciting time for the restaurant, Bartosz is debuting his skills with a new spring A La Carte menu, and signature five-course tasing menu, centred around the intricacies of French dining. 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 goats cheese mousse, rocket and 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.
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.
Complementing the new A La Carte offering is Szynaka’s five-course tasting menu which launches on 18th April. 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 at The Lowry Hotel, 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.”
The new A La Carte spring menu launched on Friday 15th March.
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