| |
Highly-regarded restaurant goes from strength to strength, with Head Chef Matt Warburton into the finals of British Chef of the Year 2010 |
 |
| Address |
52 Thornhill Road, Little Aston Sutton Coldfield
|
| Postcode |
B74 3EN Map |
| Tel |
0121 353 0488 |
| Website |
|
| Email |
|
| Hours |
Mon - Closed. Lunch Tue-Sat 1200-1430 Sun 1200-1700, Brunch 1000-1630, Dinner Tue-Sat 1830-2130 |
| Cards |
|
| Facilities |
VEGETARIAN CHOICE, PARKING, DISABLED ACCESS, NON-SMOKING AREA, CHILDREN FRIENDLY, LICENSED |
Full Restaurant Listing |
| Here's 311 words from Clifford on Sunday, May 24, 2009
|
| Food: |
Value |
Service: |
Decor: |
Rating: |
Cost/head: |
Suits: |
| 7/10 |
: 8/10 |
8/10 |
8/10 |
76 % |
£40 |
Small Family Gathering |
|
Had a very good meal here on Saturday. A definite step up from my first visit.
Seated upstairs this time in the window alcove. Pleasant welcome - not addressed as ‘guys’ which was appreciated. Good views over the rooftops by the evening sun through the window was a bit oppressive. Perhaps a blind? Otherwise the room is modern with striking wall paper and comfortable seating.
Menus are now on A3 card and there seem to be more choices than previously though that may be my faulty memory. Drank a white Gavi which was very good.
Bread was as before - I note the comments about a bread maker but can’t see it makes any difference if the result is good. You don’t expect the chef to cook over any open fire do you?
Started with the scallops and bacon. Very accurately cooked with a scattering of fresh micro leaves (the power of BP?). My companions were very pleased with their scotch egg and cheese soufflé respectively.
My main was the local rabbit dish with a variety of cuts, apricot stuffing, gravy served separately. An excellent dish, well prepared and presented. My friends ate pork/black pudding and the turbot with cockles and bacon. Again enjoyed with the reservation that the bacon was rather too salty. A shared dish of buttered green veg is placed on the table.
Desserts were two Arctic rolls, greatly enjoyed and beautifully presented on new black slate ‘plates’. My choice was strawberry sorbet and jelly, also delicious. Here the only real problem with the service occurred as this dish was abut 5 minutes behind the other two. Otherwise service was professional and friendly.
Conclusion: a very good meal and I got the impression the the kitchen had really hit top form.
If you are the restaurant owner, we now offer the RIGHT TO REPLY
(see below):
RIGHT TO REPLY
Received from Dan Ralley - Mint. Posted Friday, May 29, 2009
I just wanted to settle an argument with some of the members who have kindly taken the time to write reviews on my new restaurant. There appears to be a debate regarding the use of a bread maker in our kitchen, I can categorically state that we bake our bread traditionally and never have and never will use a bread maker, very soon we will be moving on from our loafs of bread to a selection of homemade bread rolls. No doubt I will receive feedback on our rolls in due course!
Thank you for your time. |
| |
|
