Welcome to Edmunds

Edmunds Restaurant is a beautifully proportioned room with around 40 covers, decorated in warm golden tones, with superb lighting from three sets of stainless steel drop lamps.

Modern sculptures set on the window sills soften the effect of large square cut windows that are draped in taupe and black curtains, with views overlooking Brindleyplace.

The restaurant tables are dressed in pristine white with polished glassware, shining cutlery and set with a single tea rose in a simple rectangular plain glass vase.

Whenever you choose to visit Edmunds, your welcome as you enter the restaurant, will always be warm and friendly.

“Food is our passion, wine is our pleasure”

Edmunds Fine Dining restaurant is proud to present its new A LA CARTE menu.

This menu has been created using the finest locally sourced produce and its

Inspiration is drawn from the British seasons and the wealth of local suppliers.

Our Menus
A La Carte

A LA CARTE

COMPLIMENTARY SELECTION OF ARTISAN BREADS AND CHEF’S AMUSE BOUCHE

 

STARTERS

Honey roasted lamb sweetbreads, broad beans, radish, honey and thyme jus

Red mullet”Escabeche”, warm vegetable salad, Provençale dressing, confit garlic

Warm green asparagus, beetroot, soft fresh goat’s cheese, toasted pine nuts, sherry dressing

Isle of Skye King scallops, girolles mushrooms, white asparagus, smoked duck, roasted hazelnuts

Dodine of enriched Perigord duck liver, mango and raisins chutney, exotic fruits and spices coulis, toasted country bread

MAIN COURSES

 

Parmesan polenta, salsa Verde, wild rocket, vegetables, garlic cream

Barbary duck breast, spiced red cabbage, blood oranges, parmentier potato, radicchio,                orange gastrique

Fillet of line caught Cornish sea bass, wilted spinach, octopus and mussel’s ragout, saffron potato, seafood and saffron cream

Rump of Worcestershire spring lamb, pea purée, honey sweetbread, dauphine potato, broad beans, peas a la Française, lamb jus

Prime Welsh fillet of black beef, parsnip purée, girolles mushrooms, watercress, fondant potato, port jus

CHEF’S COMPLIMENTARY PRE DESSERT

 

DESSERTS

Cointreau and orange soufflé, chocolate ice cream

Mango and passion fruit cheesecake, sweet spices roasted exotic fruits,

Rum and raisin ice cream, exotic fruit coulis

Trio of Artisan British and French cheeses, grapes, chutney, celery, savoury biscuits

                Bitter chocolate mousse, griottines cherries, ginger bread crumble, pistachio ice cream

Strawberry & Champagne jelly, marinated strawberries, strawberry ice cream, vanilla & meringue cream

2 courses £44.50                     3 courses £49.50

 

LUNCH: TUES – FRI 12:00 TIL 2:00

DINNER: TUES – SAT 5.30 TIL 10.00

Menu Du Jour

MENU DU JOUR

 

COMPLIMENTARY SELECTION OF ARTISAN BREADS

STARTERS

Red Mullet

Red mullet”Escabeche”, warm vegetable salad, Provençale dressing, confit garlic

Asparagus

Warm green asparagus, beetroot, soft fresh goat’s cheese, toasted pine nuts, sherry dressing

MAIN COURSES

Duck

Barbary duck breast, spiced red cabbage, blood oranges, parmentier potato, radicchio, orange gastrique

Sea Bass Fillet of line caught Cornish sea bass, wilted spinach, octopus and mussel’s ragout, saffron potato, seafood and saffron cream

DESSERTS

Mango and passion fruit

Mango and passion fruit cheesecake, sweet spices roasted exotic fruits,

Rum and raisin ice cream, exotic fruit coulis

Cheese
Trio of Artisan British and French cheeses, grapes, chutney, celery, savoury biscuits

 £24.50

 

 LUNCH:  TUES – FRI 12:00 TIL 2:00

DINNER: TUES – SAT 5.30 TIL 6.30

Tasting Menu

8 COURSES TASTING MENU

This menu is designed to be taken by the whole table priced at £75.00

A flight of 6 wines by the glass is available to accompany this menu at £55.00

A flight of 6 premium wines by the glass is also available to accompany this menu at £90.00

Amuse bouche

Starter

Middle course

Fish course

Main course

Pre dessert

Dessert

Cheese

Coffee and Petit fours

Please note that a discretionary 12.5% service charge is added to all bills

~~~

6 COURSES TASTING MENU

This menu is designed to be taken by the whole table priced at £59.00

A flight of 4 wines by the glass is available to accompany this menu at £41.00

A flight of 4 premium wines by the glass is also available to accompany this menu at £68.00

Amuse bouche

Starter

Fish course

Main course

Pre dessert

Dessert

Coffee and Petit fours

Make a Reservation

Telephone Reservations:
Call us on: 0121 633 4944

Meet the Chef

Having been blessed with culinary influences from both of my parents’ families, food has always played a huge role in my life. My mother’s side were artisan bakers from Nancy (including a self-sufficient gran with her own garden and orchard) and, my Father’s family were fishermen from Brittany.

My first job was on a market in the Brie region at the age of 12, making boubin noir (black pudding), which I loved.I then attended hotel business school in Paris and worked in some of the finest Parisian establishments, from Fauchon to the Ritz, the Pavilion des Princes to the Chateau de la Jonquière. I also spent a year in a traditional French auberge, learning all the old classics from a 79 year-old Chef.

My early international excursions took me first to London’s Sheraton hotel, and then to South Africa’s Flamboyant Cascades hotel in Sun City.On my return to England, I was appointed Head Chef at Brockencote Hall at the age of 24 and, after 18 months I moved to Indonesia for a short time.

Back in the UK once more, I worked at the Rampsbeck Country House Hotel, Cumbria and, in 1995 I returned to Brockencote Hall as head chef, where I spent 5 years, honing my skills and winning numerous awards.

I felt I was now ready to open my own restaurant and my lifelong dream was realised when La Toque D’Or was born in Birmingham’s Jewellery Quarter. Recognition from both local and national food critics soon followed and I was immensely humbled by the support from my loyal customers and friends.

After a short stint back at Brockencote Hall, I worked at the Crown at Iverley and, it was here that I was approached by the owners of Edmunds in 2012, who asked me to come on board as head chef.

Edmunds is now my passion and my aim is to draw upon my skills and experience to create fine French cuisine people will love.

Contact

Edmunds Fine Dining
6 Brindleyplace,
Birmingham, B1 2JB

T: 0121 633 4944
E: info@edmundsrestaurant.co.uk

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