Hand-cut, 30-day aged British beef steaks including ribeye, sirloin, and fillet, served with lettuce wedge and beef-dripping fries.
Affordable three-course set menu available Monday to Friday (12-4pm), offering great value in an elegant setting.
Specialized service for birthdays, anniversaries, and corporate events with personalized menus and dedicated staff.
Expertly curated wine list and artisanal cocktails to complement your meal, with staff recommendations available.
Thoughtfully prepared dishes like mushroom on toast and vegan desserts, ensuring inclusivity for all dietary preferences.
Had the best time for my birthday lunch! Our server Noah was absolutely incredible, very professional and made us feel so welcome!
The portion size are good, the 8oz rib eye steak was nice and tender. The lettuce wedges is too much in my opinion. Got the triple cooked chips which just seemed like normal chips not crispy at all. The fries also not crispy. Peppercorn sauce had a initial bitter taste, mostly likely the sauce was burnt and prepared in high heat. Calamari was great, dessert well presented. Roberto our server was a nice guy but seemed very busy, didn't take time to recommend us anything or talk us through the menu. I did request on the booking, if it was possible to to write happy birthday on the dessert, which was ignored. No one confirmed with me, overall fairly dissapointing experience.
We had a great time at this restaurant. The mushroom on toast was divine honestly the best mushrooms I’ve ever had in my entire life! The only bummer was that I asked for my steak to be very well done but served to me almost burnt I literally struggled with chewing and swallowing😅what I meant was for it to be cooked from the inside very well like a slow cooked meat. Rather than that everything else was perfect. The service was great too even though it seemed a busy day for the staff. I would definitely be back however will ask for my steak to be just WELL DONE 🤣♥️
Beautiful restaurant my partner, Steven and I visited with amazing food, that we'd like to return to, at some point ahead also. The only thing that let it down, was the service was a little slow, at times and on one occasion, I had to stop a waitress in passing, to find out where our main meals were, it was a while from the starter to receiving the main meal, I'd say. The food was amazing though and we would like to return ahead too, it isn't the cheapest restaurant in Manchester, but it is a classy venue and I went for the 3 sides, to be made up as a main meal for me instead, whilst I was cutting out on the carbs a little, back there, but I did couldn't resist their vegan desert after., amazing! 3 sides for £12 isn't too bad neither.
Few days ago, we found the board outside the entrance showing £22.5 for a three-course meal from Monday to Friday (12-4pm). (Please note that price and time for this three-course meal might not be exact as I didn't take photo of the board. Only my memory) We then tried it as we found the price not very expensive given the interior of the restaurant looks elegant. We were so lucky to give ourselves a chance to try the three-course meal. Food is amazingly delicious with generous portion. Service is professional and warm. Our special thanks to Hannah! This weekday, value for money three-course-meal is highly suitable for tourists or locals who have ample time for lunch since diners are expected to spend 1.5 hours for this exceptional dining experience.

Premium steaks, expertly crafted in the heart of Manchester.
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Miller & Carter Manchester offers an exceptional steakhouse experience on King Street, blending elegant ambiance with expertly sourced, hand-cut British beef. Known for our 30-day aged steaks, each served with our signature lettuce wedge, beef-dripping fries, and a choice of sauce, we provide a refined dining experience perfect for special occasions, business lunches, or indulgent dinners. Our attentive staff, curated wine list, and stylish setting ensure every visit is memorable, backed by a 4.7-star rating from thousands of satisfied guests.
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