Three Rivers Brasserie and Bar provides an all-day dining offer, with a focus on British produce. The menu combines brasserie classics with dishes inspired by local specialities. Dishes include prawn cocktail with shredded iceberg and confit tomato, alongside a selection of steaks sourced from Hereford cattle. Lancashire hotpot and Manchester tart also feature, with the latter reworked as a silken panna cotta.
Blend runs as a café by day serving speciality coffee from GRIND alongside artisanal pastries before transitioning into an intimate wine bar in the evening, offering a curated selection of wines and craft beers.
The kitchen is led by Medlock Square development chef and MasterChef winner Dan Merriman, while the drinks programme across the hotel’s F&B offering is overseen by Medlock Square’s head of bars Cressida Lawlor.
Set close to the Etihad Stadium and Co-op Live, the 401-room hotel has been developed in partnership with Radisson Hotel Group and is operated by Valor Hospitality Partners.
The hotel has been designed with an emphasis on entertainment and events, with its lobby featuring an overhead digital reflective installation with lighting that synchronises with match days and event nights at the neighbouring stadium and arena.
The hotel’s Penthouse Suite is positioned as the property’s centrepiece, spanning two storeys and featuring a fully equipped kitchen and a private room adjacent to the kitchen which provides space for private chef experiences and hosted dining.