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

Isle of Skye scallops, tomato and fennel tartare, seafood, salsa verde

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

Goat cheese “nougat”, glazed figs, crispy sesame socca, honey and balsamic

Mediterranean gazpacho, pink crevette, octopus, heritage tomato, anchoiade and Parmesan

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

Supreme of free range guinea fowl, girolles mushrooms, butternut squash purée, parmentier potato, pine kernels, black berries, roasted jus

Monkfish cheeks, ratatouille, smoked aubergine purée, olive croquettes, red pepper, courgette and basil coulis

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

Prime Welsh fillet of black beef, French beans, girolles mushrooms, potatoes pancake, port jus

CHEF’S COMPLIMENTARY PRE DESSERT

 

DESSERTS

Hot toffee soufflé, chocolate ice cream

Raspberry and chocolate éclair, nougatine, raspberry sorbet

Strawberry macaron, Chantilly cream, vanilla and strawberry ripple ice cream

Honey roasted William pear, Britanny sablé, vanilla bavarois, chocolate jelly, fudge ice cream, toffee sauce

              Selection of Artisan Cheese served with grapes, chutney, celery, savory biscuits

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

Lamb

Honey roasted lamb sweetbread, broad beans, radish, lemon and thyme jus

Goat cheese

Goat cheese “nougat”, glazed figs, crispy sesame socca, honey and balsamic

MAIN COURSES

Guinea Fowl

Supreme of free range Guinea Fowl, girolle mushrooms, butternut squash purée, parmentier potato, pine kernels, black berries, roasted jus

Monkfish

Monkfish cheeks, ratatouille, smoked aubergine purée, olive croquettes, red pepper, courgette and basil coulis

DESSERTS

Pear

Honey roasted William pear, vanilla bavarois, chocolate jelly, fudge ice cream, toffee sauce

Cheese
Selection of Artisan British and French cheeses, grapes, chutney, celery, savory 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

Festive A La Carte

Starters

Ham hock terrine, Anya potato, Chablis jelly, gribiche sauce

  Red mullet, octopus & mussels, bouillabaisse, confit of fennel, saffron dressing

Caramelised Isle of Skye king scallops, wild mushrooms, parsley cream, tarragon crisp

Worcestershire pigeon breast, pickled beetroot, pine nuts, beetroot purée, sherry vinegar jus

Dodine of Perigord duck liver, apple, apricot & thyme chutney, served with toasted country bread

Poached Williams pear, chicory, walnut & Roquefort salad, brioche croutons, honey & mustard dressing

Mains

 

Parmesan polenta, wilted spinach, vegetables, salsa verde, garlic cream

Cornish sea bass, potato pancake, wilted spinach, cream of saffron & fresh mussels

Loin of Scottish venison, sweet potato purée, almond & hazelnut crumble, venison jus

Supreme of halibut, black truffle, French beans, truffle crushed potato, Champagne sauce

Prime Welsh fillet of black beef, parsnip purée, watercress cream, parmentier potato, port jus

Barbary duck breast, wilted red cabbage, Dauphine potato, orange & Grand Marnier reduction

 

Desserts

Hot toffee soufflé, bitter chocolate ice cream

Chocolate & griottine cherry éclair, pistachio ice cream

Mango mousse, passion fruit jelly, roasted banana, mango sorbet

Vanilla bavarois, poached pear, fudge, vanilla ice cream, chocolate sauce

Artisan French & British cheeses, grapes, celery, savoury biscuits, Christmas chutney

Sweet spice roasted pineapple, ginger bread, rum & raisin ice cream, exotic fruit coulis

3 COURSES £49.50 pp

AVAILABLE FROM 1ST DECEMBER TO 30th DECEMBER 12PM TIL 2PM, 5.30PM TIL 10PM

Christmas Lunch

Starters

Ham hock terrine, Anya potato, Chablis jelly, gribiche sauce

  Red mullet, octopus & mussels, bouillabaisse, confit of fennel, saffron dressing

Poached pear, chicory, walnut & Roquefort salad, brioche croutons, honey & mustard

Mains

Parmesan polenta, wilted spinach, vegetables, salsa verde, garlic cream

Cornish sea bass, potato pancake, wilted spinach, cream of saffron & fresh mussels

Barbary duck breast, wilted red cabbage, Dauphine potato, orange & Grand Marnier reduction

 

Desserts

Vanilla bavarois, poached pear, fudge, vanilla ice cream, chocolate sauce

Artisan French & British cheeses, grapes, celery, savoury biscuits, Christmas chutney

Sweet spice roasted pineapple, ginger bread, rum & raisin ice cream, exotic fruit coulis

3 COURSES £29.50 pp

AVAILABLE FROM 1ST DECEMBER TO 30th DECEMBER 12PM TIL 2PM

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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