Manchester's award-winning Lowry Hotel, is situated on the banks of the River Irwell in the heart of the city.
Executive Head Chef Andrew Wilkie and his team have developed a new grill style menu, utilising a Josper Grill, the hottest grill in the market place, the menu offers not only beef but also a wide range of chicken, fish and shellfish.
The team have sourced some of the best produce available including beef sourced from the Duke of Buccleuch Estates, chicken from Goosenargh, Sea Bass from Anglelsey and lobster caught in Usan.
Key dishes include Inverawe smoked salmon, grilled asparagus with lemon mayonnaise, grill items include a full range of steaks from a 275g Flat Iron up to a 550g Chateaubriand for two, Usan lobster, Angelesy sea bass and lemon sole are highlights amongst the fish dishes.
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