The new seasonal spring menu at Embankment Kitchen offers locally-sourced small plates and grill selections created by Head Chef Josh Singleton and his team, who source the best quality ingredients from around the North West and make everything in-house from scratch.

The delicious new menu features seasonally-focused dishes, including small plates which are perfect for sharing. Try Pan Fried Squid and Chorizo with roasted peppers, garlic, chilli and honey, Ham and Smoked Cheddar Croquettes with parsley & garlic mayonnaise or Shredded Lamb Mini Flatbreads with citrus slaw, fresh pomegranate & mint yogurt. One new tasty main dish is the Chicken Ballotine filled with spinach and mozzarella, wrapped in parma ham, with sweet potato gnocchi, honey and rosemary baby carrots, roasted sweet potato and chicken butter sauce. Or there’s Garlic Monkfish Tail with Bombay potatoes, charred tenderstem broccoli, fresh herb oil and rich Massaman curry sauce.

Embankment Kitchen offers plenty of options for vegetarian, vegan and gluten-free diets, such as the new Roasted Shallot, Chilli & Garlic Pappardelle with asparagus, broccoli and toasted pine nuts, grated parmesan and fresh herb oil.

Chef Josh Singleton is most keen for diners to try the Roasted Lamb Rump served with garlic butter layered potato terrine, sautéed oyster mushrooms with peas and broad beans.

Alongside all the above, the restaurant serves delightful desserts, craft cocktails, wines and beers, and is open seven days a week – even for breakfast!

16 Chapel Street, Salford M3 7NH