The latest addition to Manchester’s vibrant dining scene, The Laureate, has been influenced by its diverse population and the world-leading educational institutions on its doorstep, to which its name pays tribute.
Under the guidance of executive chef Nathaniel Farrell and his ten-strong team, the stylish hotel-restaurant’s à la carte menu will be updated seasonally to combine European classics and locally sourced ingredients with Asia-Pacific flavours.
Signature dishes from the new winter menu unveiled this week include Szechuan pork belly with crab wonton, kimchi, crackling and coriander oil plus wild mushroom dumplings with kombu dashi, red sea chicory, wakame and mixed sesame seed.
These sit alongside Asian-inspired twists on modern classics, such as Australian grass-fed ribeye steak and Korean BBQ shell on prawns; menu favourites since the restaurant opened in September.
The 120-cover restaurant, set on the ground floor of the new Crowne Plaza Manchester – Oxford Road also boasts an open kitchen, with brick oven and a dedicated pizza chef. The dough is made daily and topped with San Marzano tomatoes and Fior Di Latte cheese, ensuring the artisan flatbread pizzas are fast becoming established as some of the finest in Manchester.
Nathaniel, who has run successful kitchens for 21 years, including four years spent as a chef in Copenhagen, said: “Tapping into the growing interest amongst restaurant-goers for inspired flavour combinations, we designed our new fusion menu as a celebration of the diversity which is very much a part of the city’s DNA.
“Winter is the perfect time to introduce bolder flavours to any menu, and the positive feedback so far suggests there is an appetite for diners to combine our distinctive take on familiar dishes with the theatre of an open kitchen experience.”
With its curved leather banquettes, floor-to-ceiling windows and rich colour palette, The Laureate is one of the latest attractions to open in The Lume – a 19-storey dual-branded hotel development along the bustling Oxford Road corridor, and just a short walk from the city centre.
In addition to attracting residents and office workers in and around Corridor Manchester, the restaurant provides a welcome addition for guests staying in the two hotels situated within the same development, as well as conference delegates and business visitors taking advantage of the building’s dedicated conference floor.
General Manager of The Lume, Andrew Fletcher, added: “Given the global nature of our hotel visitors, we’re delighted that our international-inspired menu and relaxing restaurant environment will help guests from around the world feel at home.”
"Given the global nature of our hotel visitors, were delighted that our international-inspired menu and relaxing restaurant environment will help guests from around the world feel at home."
Andrew Fletcher, The Lumes General Manager
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