Today, we are surrounded by examples of modern city architecture in Brindley Place, Birmingham. We are at Edmunds with young members of Rock’s family, Douglas and Anne. Edmunds aims to provide quality french cuisine and a fine dining experience. We shall see…
After an interesting pea and mint amuse-bouche, Douglas and I both choose the caramelised Isle of Skye Scallops with red pepper purée, ratatouille, chorizo and basil. The scallops are beautifully cooked and the structure of the whole dish works well. Anne selects the enriched Perigord duck liver served with a curve of mango and raisin salsa, passionfruit dressing and toasted country bread. Rock plans to try the wild mushroom and spring vegetables millefeuille with parsley cream and truffle oil. There are no complaints.
For the main course, Douglas, Anne and Rock all go for the pan fried fillet of line caught Cornish sea bass with courgettes, octopus, parmentier potato, tapenade, tomato and basil dressing. When it arrives, in a colourful and decorative design on the plate, everyone enjoys the sea bass but the octopus receives a more mixed reception. I choose the fillet of Black Welsh beef, potato gnocchi, Jerusalem artichoke, wild mushroom, spring onions and fortified with a port jus. The slab of beef is beautifully tender and full of flavour.
On to dessert. Anne selects the strawberries and vanilla millefeuille with columns of chocolate sauce and strawberry coulis. Douglas cannot resist the hot bitter chocolate delice with griottine cherries and pistachio ice cream. Rock and I decide to share the classical trio of British and French cheeses.
The only minor disappointment are the petit fours served with coffee – which are quite ordinary. However, overall the food has been very good and the service excellent. Not quite a temple to fine dining yet, but well on the way to achieving something of a renaissance.