The critically acclaimed home of regional cooking celebrates the extraordinary wines produced by Champagne Lallier with a five course matched supper on July 4th.
With chef Robert Owen Brown at the pass, diners can enjoy a feast of champagnes with a bespoke menu of seasonal fare. The menu is as follows.
Summer Truffle Toasts â with Grand Cru
Goose Liver Terrine, Candied Gooseberries and Brioche â with Blanc de Blanc
Roast Norfolk Crayfish with Garlic Salad â with Zero Dosage
Fillet of Black Beef, Oyster Horseradish and Claret â with Vintage
Warm Chocolate & Cherry Fondant â with Rose
Tickets cost £45 and can be reserved by calling the venue on 0161 832 4080. The Mark Addy, Stanley Street, Salford, M3 5EJ.