Menu
| Oysters | ||
| 6 Duchy of Cornwall Specials | 12.50 | |
| 6 Maldon Rocks | 15.50 | |
| Starters | ||
| Leek and Charlotte potato soup (v) | 6.75 | |
| Brown Windsor soup | 7.50 | |
| Ham hock with yellow split peas and dandelions | 7.25 | |
| Lamb sweetbreads with girolles and wild boar bacon | 12.50 | |
| Whitby crab with land cress | 13.50 | |
| Worthington Farm beetroot with Lancashire Bomb and wild herbs (v) | 8.75 | |
| Loch Duart treacle-cured salmon with pickled cucumber and fennel | 9.75 | |
| Fried Burford Brown egg with Bury black pudding and baby squid | 8.75 | |
| Lettuce hearts with stilton and walnuts (v) | 8.75 | |
| Potted Morecambe Bay shrimps | 12.75 | |
| From the grill | ||
| Aberdeenshire sirloin steak on the bone 400g | 24.75 | |
| Aberdeenshire fillet steak on the bone 400g | 32.75 | |
| Belgium Blue T-Bone steak 450g | 29.75 | |
| Belgium Blue rib steak on the bone 340g | 28.50 | |
| Meat and poultry | ||
| Welsh Salt Marsh lamb cutlets with kidney and bubble & squeak | 23.75 | |
| Jimmy Butler’s pork cutlet with woodland mushrooms | 19.00 | |
| Cumberland sausage with mashed potatoes and onion gravy | 15.75 | |
| Reg Johnson’s Goosnargh chicken breast with colcannon mash and black pudding | 17.50 | |
| Calf’s liver with Manchester Smokehouse bacon | 18.75 | |
| Lancashire hot- pot with pickled red cabbage | 17.50 | |
| Game | ||
| Roast North Yorkshire Grouse | ||
| Roast Partridge | ||
| Fish | ||
| Pan-fried skate wing with nut brown-butter, shrimps and capers | 17.75 | |
| Dover-sole grilled or pan fried | 29.50 | |
| Haddock in Marble beer batter with mushy peas and hand-cut chips | 24.75 | |
| John Dory with roasted squash and soft herb dressing | 21.75 | |
| Baked dived scallops with garlic butter served in the shell | 24.75 | |
| Grilled half lobster and hand-cut chips | whole 42.00 | half 21.50 |
| Vegetables | 3.50 | |
| Buttered spinach | ||
| Mashed potatoes | ||
| Hand cut chips | ||
| Carrots and chervil | ||
| Purple sprouting broccoli | ||
| Onions in beer batter | ||
| Desserts | ||
| Manchester tart | 7.50 | |
| Apple and sultana crumble with custard | 7.50 | |
| Perry jelly with quince and cinnamon ice cream | 7.50 | |
| Chester Pie | 7.50 | |
| Ginger parkin with vanilla ice cream | 7.50 | |
| Chocolate mousse | 7.50 | |
| Bakewell pudding | 7.50 | |
Our menu changes with the seasons and is constantly evolving around the best-sourced British produce. Whenever possible we will endeavour to use local raised meat and poultry from farms around the Northwest, together with local grown vegetables and fruit that are in season and the best that the North West has to offer.
| Executive Chef Oliver J Thomas | Optional 10% gratuity will be added to your bill |
| Restaurant Manager Marc James Whitley | VAT is set at the current rate |
| Please refrain from using mobile phones in the restaurant |
In effect from the 1st November, all guests using the hotel facilities will be subject to a charge for car parking.
For all visits during the day there will be a charge of £5 per car and for all overnight stays a charge of £12 will be applicable.
On - site parking at The Lowry Hotel is subject to availability and we reserve the right to allocate spaces for overnight residents of The Lowry Hotel.
In the instance that no parking is available our Concierge department will direct you to the nearest car park.
