This autumn/winter, indulge in sophisticated French dishes with a modern global twist at The River Restaurant.
Located at Manchester’s 5-star Lowry Hotel and overlooking the River Irwell and Manchester’s evolving skyline, The River Restaurant has unveiled an all-new seasonal menu, with highlights including succulent pork cheek starters, a classic Roscoff onion tart, and show-stopping mains.
Curated by Executive Head Chef Bartosz Szynaka, this not-to-be-missed dining experience celebrates traditional culinary techniques paired with innovative international flavour pairings. It is this exquisite blend of old-meets-new culinary flair that awards The River Restaurant its prestigious two AA Rosette status.
Celebrating seasonal ingredients, the new menu showcases plenty of earthy root vegetables, including the Chicken Rillettes starter garnished with salsify pieces cooked in chamomile butter, fresh brunoise kohlrabi, and swede tossed in green oil with chives. Delightful French starters also include dishes like flambéed pork cheek, roasted celeriac millefeuille, and mushroom forrestier. These exquisite creations are prepared using the finest ingredients, such as tender pork cheek, perfectly roasted celeriac layered into a delicate millefeuille, and foraged wild mushrooms that bring a deep, earthy richness to the mushroom forrestier. Each bite reflects the artistry and attention to detail of classic French gastronomy, ensuring a memorable start to any dining experience.
Shiitake mushrooms, full of umami for the perfect warming dish, take centre stage in the elegantly showcased Duck Breast main, accompanied by Jerusalem artichoke, pickled shiitake, shiitake crisps, and ketchup.
Mouthwatering mains also include a fillet of Icelandic cod served with black cabbage and smoked chickpea purée. For an indulgent winter warmer, enjoy the Scottish venison loin garnished with baby leek, aubergine purée, and torched butternut squash layers.
For vegans and vegetarians, the vibrant Beetroot Bourguignon is a standout choice. Featuring tender baby beets, sweet carrots, and a silky-smooth pomme purée, this dish offers a delightful twist on the classic French favourite. Its rich flavours and vibrant colours make it both visually appealing and satisfyingly hearty, perfect for those seeking a plant-based option without compromising on taste or elegance.
Commenting on the new menu, Szynaka said: “Our autumn/winter menu places a real focus on using the very best quality seasonal ingredients to produce standout, high-quality dishes. While at The River Restaurant we are heavily influenced by French dishes and cooking techniques, our new menu marries classics with global flavours to create a truly unique offering.”
Reflective of this is Szynaka’s personal menu highlight, the Carabiniero starter. A heartfelt tribute to his Portuguese fiancée, the Carabiniero starter uses the finest Mediterranean prawns for a sweet and salty dish, served with charred Carabiniero, almond espuma, bonito glass, nori dust, and sea fennel tempura.
Guests can conclude their meal with an array of decadent desserts. Highlights include the irresistibly moist Sticky Date Cake, delicately infused with banana rum and crowned with a crisp brandy snap for a satisfying crunch. For chocolate lovers, the rich Valrhona Manjari Chocolate is a must-try, elegantly paired with a velvety espresso crème brûlée and complemented by the smooth notes of malted milk. Each dessert is thoughtfully crafted to offer a sweet, indulgent finish to an exceptional dining experience.
For those opting for a savoury finish, a curated assortment of British and French cheeses is available, served with chutney and artisan sourdough crackers.
The River Restaurant new autumn/winter menu is now available here.
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