Banyan Bar & Kitchen - Manchester Corn Exchange Menu & Prices

Cherry tomatoes marinated in olive oil, garlic and fresh basil. Served on toasted focaccia.

Served with mango chutney and mint yoghurt.

Hot & sticky fried chicken, sesame seeds, served with miso mayo.

Crispy fried truffled potato croquettes with black garlic mayo and chive oil.

Served with mango chutney and mint yoghurt.

Fresh asparagus, mini Welsh rarebit, poached egg and truffle butter.

Pan-fried in garlic butter. Served with toasted ciabatta, crisp leaf and fresh lemon.

Pickled carrot & red cabbage, gem lettuce, sesame seeds, miso mayo, hot & sweet sauce.

Crispy fritters, served with gochujang ketchup.

Peppers, chillies, shallots and Thai dressing, served with sweet chilli dipping sauce.

Hot honey, mixed seeds, crisp vegetable crudité and toasted flatbread. GO VEGAN without hot honey (VE)

North Atlantic prawns & crayfish meat, dill mayo, served in two warm mini brioche rolls.

Drizzled with satay sauce, sesame seeds and caramelised peanuts.

Crispy oyster mushrooms, pickled shallots & red cabbage, gem lettuce, jalapeño jam, sour cream and chipotle mayo, served on two warm tortillas.

Ribbon pasta, chicken breast, spicy chorizo, sweet peppers, tossed in garlic and olive oil.

Marinated in Thai spices, coconut milk and roasted. Served with pak choi, basmati rice and Thai red curry sauce.

Marinated in Thai spices, coconut milk and roasted. Served with pak choi, basmati rice and Thai red curry sauce.

Crispy fried chicken smothered in bang bang sauce, egg fried rice, chilli peanuts and sesame & soy dressing. GO VEGGIE with Quorn fillet (V)

Tenderised chicken breast layered with Emmental cheese and ham, in a golden crumb, pan-fried with rosemary and garlic. Served with house fries, salsa verde and aioli.

Swaledale rare breed beef and a rich dark ale gravy in shortcrust pastry. Served with seasonal greens and your choice of creamy mashed potatoes or gastro chips. GO VEGGIE with veggie mince, onion & ale pie (M) GO VEGAN with veggie mince, onion & ale pie and gastro chips (VE)

Marinated sea bass fillet, stir fried rice noodles, teriyaki sauce, topped with crispy seaweed.

6oz steak marinated and pan-fried with crispy fried oyster mushrooms and salsa verde, served pink.

Ravioli with sage butter, toasted almonds, rocket and parmesan.

Our classic burger with gem lettuce, tomato, salsa and mayo in a brioche bun.

Veggie patty, salt & pepper crispy mushrooms, smoked Applewood cheeze, gem lettuce, tomato, gochujang ketchup and mayo in a brioche style bun.

Crispy coated chicken with Korean gochujang glaze, pickled carrot & red cabbage, sriracha mayo, tomato and gem lettuce in a brioche bun. GO VEGAN swap to Quorn buttermilk fillet (VE)

Sliced 6oz flat iron steak, Cajun chicken, pickled shallots & red cabbage, jalapeños, gem lettuce, avocado, sour cream, jalapeño jam, chipotle mayo and salsa verde. Served with ten warm tortillas.

Bang bang chicken with caramelised peanuts, sticky karaage chicken and Thai marinated chicken breast. Served with egg fried rice and prawn crackers.

20oz British grass fed bone in sirloin steak, pan-fried in garlic. Served with crispy fried oyster mushrooms, peppercorn sauce and salsa verde.

Pulled duck, cucumber, spring onion, hoisin sauce and chilli & lime jam. Served with eight warm pancakes and prawn crackers.

With chilli and garlic.

With chilli and garlic.

Ground almond blondie. Served warm with strawberry ice cream.

Served warm with vanilla ice cream and toasted hazelnuts.

Served with vanilla ice cream and salted caramel.

Served with raspberry sorbet.

Choose 3 from below: • Vanilla (NGO) Dark chocolate (NGO) Strawberries & cream (NGO) Matcha Raspberry Sorbet (VE)

Grilled Cajun chicken breast, Monterey Jack cheese, tomato salsa, jalapeños, roast peppers, guacamole and sour cream in a tortilla wrap.

Tender steak fillet, sautéed mushrooms, Monterey Jack cheese, watercress, red onion marmalade and wholegrain mustard mayo on a rustic ciabatta.

Hot honey glazed chicken breast, crispy bacon, beef tomatoes, gem lettuce and garlic mayo, served in ciabatta. GO VEGGIE with chickenless breast and La Vie bacon rasher (M)

Avocado, grapes, cucumber, tenderstem broccoli, golden beetroot, cherry tomatoes, crispy endive, with an agave & mustard dressing. GO VEGAN with vegan feta and La Vie bacon rasher (VE) (NGO)

Whipped ricotta, rose harissa, kale crisps, toasted seeds, poached egg, served on a warm open flatbread.

Hot & sticky fried chicken on a bed of shredded oriental vegetable salad, topped with crushed chilli peanuts, ponzu dressing, fresh lime and sesame seeds.

42Below vodka, Tia Maria, Disaronno amaretto, oat milk, gingerbread.

Maker's Mark Bourbon, Smokey Monkey whisky, demerara, orange, smoke.

Breakfast, Earl Grey, peppermint.