• Argentine Wine Dinner or Mother’s Day lunch – restaurant MCR aim to spoil you

Argentine Wine Dinner or Mother’s Day lunch – restaurant MCR aim to spoil you

11 March 2019

AIDEN Byrne’s return to his old Manchester House haunt to launch restaurant MCR has proved hugely popular. ToM can vouch for the quality of his tasting menus.

Now the restaurant is teaching out to its pubic with a  programme of events, starting with its first Wine Dinner.

On Tuesday, March 26 they are hosting the event with acclaimed Argentine winery Bodega El Porvenir. The evening will start at 7pm with a glass of Ferghettina Extra Brut on arrival, to be followed by a six course taster menu with paired wines. 

The focus of the evening is four wines from some of the highest vineyards in the world, at altitudes of up to 1900 metres – made from Malbec, Tannat, Torrontes and a Cabernet/Malbec bled. One purely educational aim is to demonstrate Malbec doesn’t have to be paired with beef – there’s not a steak in sight.

On the evening the producers from the winery and chef Byrne will be on hand to discuss both the food and wine pairings. 

Tickets cost £95 a head and a deposit of £20 per person is required to secure your reservation, to be redeemed against your final bill. For reservations or more information ring 0161 8352557 or email events@restaurantmcr.com 

Mother’s Day at restaurant MCR

Make Mother’s Day extra special this year with a bespoke three-course menu by Aiden Byrne, designed for this day only at restaurant MCR. On arrival you’ll receive a glass of Crémant and all mums will receive a complimentary gift bag from Kiehls.

The restaurant is opening for a rare Sunday lunch service from midday to 4pm. At £50 per person, guests can indulge in a multi-choice set menu and a glass of Crémant on arrival. 

Start with either roasted scallop with red pepper and squid ink, or duck confit terrine with hazelnuts and grilled sourdough. The main course features a choice of grilled beef fillet, confit mushrooms, watercress and blue cheese or butter poached sole with lobster and chervil lasagne. For veggies there’s a starter of new season asparagus, duck egg and truffle with a main course of wild garlic risotto, red wine reduction and pickled Japanese mushrooms.

To finish, Aiden offers either a chocolate brownie with passion fruit and mango or a strawberry sorbet, toasted barley mousse and apple marigold.

Restaurant MCR, Tower 12, 18-22 Bridge Street, Manchester, M3 3BZ.0161 835 2557.



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