New ownership has turned what was a rather sad, but basically beautiful 1903 hotel into one of the city’s best. Sumptuous surroundings include, crisp white napery, beautifully-dressed tables, chandeliers plus Fleur-de Lys on the walls.
All strives for the atmosphere of times past. Both prices and the setting more attractive to the business community than to the private diner.
Top chef Adam Reid skilfully manages the stoves here, and offers is a mixture of both British brought up to date. So expect the likes ‘Crispy Kale with Duck Scratchings, Horseradish, Rye, Mustard & Linseeds'; 'Broth of Mushroom, Salt-Baked Yellow Turnip with Smoked Egg Yolk & English Truffle' and ‘Ox in Coal Oil with Pumpkin Seeds, Kohlrabi and Sunflower Shoots 'amongst the early courses.
Perhaps to be followed by ‘Venison with Caramelised Leeks, Brussel Sprouts & Chestnut'; 'Caramelised Cabbage with Scallops, Coastal Herbs & Smoked Roes' listed in the middle.
'Apple, Woodruff, Sweet Cheese & Hazelnut' or 'Parkin with Malted Barley, Hops & Liquorice' might round off a memorable meal.
Professional, but rather formal service.
The hotel also has cheaper, less formal eateries, including a brasserie-type operation, also open at lunchtime.
- Food Style: Modern British
- Lunch: Weds-Sat 12.00-13.30; mains about £10 to £12; Tasting Menu £65 (6 courses), £85 (9 courses)
- Dinner: Tues-Sat 18.30-21.30; set Tasting D £65 (6 courses) to £85 (9 courses)
- Seats: 58
- Wine: a good but ambitiously-priced list kicks off in the mid £20's; theres a good selection offered by the glass
- Children's portions: Children of over 8 years old only
- Wheelchair access: Yes, including lavatory
- Nearest station: Manchester Oxford Road Rail
- Directions: See the map on this page
- Parking: Street parking
- Closed: L Sun-Tues; all Sun & Mon; check Christmas openings
- Air conditioned
- Rooms available