Tops Buffet Restaurant Manchester
Menu with Prices in the UK

Unlimited lunch access (Friday 12:00 PM – 4:00 PM) across Chinese, Indian, Sushi, Italian, Salad, and Dessert stations.

Full evening all-you-can-eat experience (4:30 PM – 10:30 PM) including live Teppanyaki grill, crispy duck, sushi bar, and chocolate fountain.

Peak weekend all-day & Friday evening buffet featuring the complete 150+ dish international spread, prime teppanyaki cuts, and dessert theatre.

All-you-can-eat admission for children aged 4 to 7 years across all world food islands and dessert fountain (ages 0–3 dine free).

Junior all-you-can-eat admission for children aged 8 to 12 years including teppanyaki, pizza, sushi, and sweet counter.

15% student concession on regular Mon–Thu evening adult buffet rate upon presenting valid TOTUM or university ID prior to seating.

Whole tail-on king prawns seared live on the steel teppan grill with crushed garlic, soy, and spring onion (included in buffet).

Thinly sliced marinated rump steak flash-grilled with onions, bell peppers, and cracked black pepper glaze.

Fresh Atlantic salmon fillet seared skin-crisp on the flat griddle with sweet soy teriyaki glaze and sesame seeds.

Chargrilled chicken breast medallions with courgette, red onion, and yakitori dipping sauce.

Teppan-griddled egg noodles tossed with fresh cabbage, carrots, beansprouts, and dark soy.

Hand-pressed seasoned sushi rice topped with fresh sliced Scottish salmon and a dab of wasabi.

Inside-out sushi rolls filled with surimi crab, ripe avocado, crisp cucumber, and toasted sesame seeds.

Thick nori rolls packed with panko-breaded chicken katsu, lettuce, and sweet tonkatsu drizzle.

Traditional slender seaweed sushi rolls filled with fresh yellowfin tuna and crunchy English cucumber.

Plant-based sushi maki filled with creamy avocado, pickled radish, and cucumber.

Sesame-marinated wakame seaweed paired with steamed podded edamame beans and pickled ginger.

Shredded five-spice crispy roast duck served with warm pancakes, rich hoisin sauce, spring onion, and cucumber batons.

Wok-tossed crispy king prawns with fresh red chilli, minced garlic, spring onions, and roasted Sichuan pepper salt.

Golden battered chicken bites glazed in tangy pineapple, bell pepper, and tomato sweet-and-sour sauce.

Tender stir-fried beef strips wok-cooked with green peppers, onions, and fermented black bean garlic sauce.

Traditional Cantonese roasted pork shoulder lacquered in maltose honey, hoisin, and five-spice marinade.

Bamboo-steamed crystal prawn dumplings and open-topped pork siu mai served with chilli oil and soy.

Fluffy white steamed bao buns filled with rich creamy golden salted egg custard.

Golden-fried pastry rolls stuffed with shredded vegetables, glass noodles, and aromatic herbs.

Chargrilled Halal chicken breast pieces simmered in a velvety spiced tomato, cream, and fenugreek masala.

Succulent Halal diced lamb braised in caramelised onions, ginger, garlic, and toasted whole spices.

Mild Halal chicken curry finished with coconut cream, ground almonds, and aromatic cardamom.

Halal chicken wings marinated in yogurt, Kashmiri chilli, cumin, and lemon, roasted in the tandoor.

Crisp pastry triangles filled with spiced potato and peas alongside golden gram-flour onion bhajis.

Yellow lentils tempered with cumin and garlic alongside tangy spiced chickpea curry.

Wok-fried egg noodles tossed with shredded chicken, cabbage, beansprouts, and light soy seasoning.

Fluffy long-grain rice stir-fried in a hot wok with scrambled egg, garden peas, and spring onion.

Whole-spice saffron pilau rice or plain steamed jasmine rice to accompany Indian or Thai curries.

Soft leavened flatbread baked in-house and brushed with garlic butter and fresh coriander.

Lightly fried Thai prawn crackers and crisp Indian poppadoms served with mango chutney, mint yogurt, and sweet chilli sauce.

Golden skin-on fries wok-tossed with crispy onions, chilli flakes, and Chinese five-spice seasoning.

Thin-crust Italian-style pizza topped with rich San Marzano tomato sauce, melted mozzarella, and basil.

Kid-friendly golden breaded chicken breast nuggets served with crisp chips and tomato ketchup.

Al dente penne pasta folded into a rich parmesan cream sauce with smoky bacon lardons and black pepper.

Toasted baguette slices brushed with warm roasted garlic and parsley butter.

Warm cascading milk chocolate for dipping fresh strawberries, pineapple chunks, marshmallows, and choux profiteroles.

Bramley apple compote baked beneath a golden cinnamon-oat crumble, served with warm pouring custard.

Selection of miniature Belgian chocolate fudge cake, strawberry cheesecake, red velvet sponge, and tiramisu pots.

Self-serve vanilla whippy ice cream machine with sprinkles, chocolate sauce, and fruity jelly pots.

Chilled fresh milk poured over chewy tapioca pearls simmered in caramelised Okinawa brown sugar syrup (priced separately).

Refreshing non-alcoholic house mocktail blending lychee nectar, strawberry puree, lime, and crushed ice.

Muddled fresh mint, lime wedges, passionfruit syrup, and sparkling soda water over ice.

Chilled draught soft drink served over ice with lemon slice (charged separately from buffet).

Chilled fruit juice served over ice, ideal for family diners and younger guests.

Traditional fragrant Chinese jasmine green tea or Yorkshire breakfast tea pot to aid digestion.