A year or so after the closure of The Butchers Social on Harborne High Street, it’s replacement, Harborne Kitchen opened to much rapture, with Chef Proprietor Jamie Desogus, half of the old Butchers Social at the helm.
Fast forward a year to last November and Lee and I were eagerly looking forward to a rare date night there to celebrate my birthday. But as bad luck and children would decree that day we spent several hours in A&E with a poorly 15month old and had to cancel. We vowed to book back in as soon as time would let us, and thus we found ourselves back there on a bitterly cold February lunch time, but just as excited.
A couple of mocktails in the bar started us off. Mine introduced me to Seedlip – a distilled non alcoholic spirit which was beautiful mixed with the apple and lemon. Simplicity in ingredients but defiantly complex in flavours.
There’s a number of menu choices for lunch – an A La Carte choice, Express 5 course or a longer tasting menu. Obviously we went for the latter. This was our first ‘fine dining’ meal in nearly 2 years!!
We started with some snacks. Delicate but meaty little cubes of ox tongue preceded crispy fish quavers with rosemary vinegar and Mrs Kirkhams cheese cracker with walnuts and grape. Some bit hits of flavour promised great things to come!
Our first course was one that really excited me. I’m a bir fan of chicken liver parfait so the sound of Chicken liver parfait, white chocolate, blood orange & hazelnut was enticing. The parfait was light as air and I loved the sharpness of the blood orange to cut through it. A great start to the meal.
The second offering Baked celeriac, blue cheese mousse, pickled quince, celeriac broth didn’t appeal quite so much on paper, but in reality probably just out did the parfait in terms of flavour. The broth was so intense which was a perfect match for the creamy cheese and tart quince.
So far and two pretty much spot on dishes for me, little was I to know that the best dish of the day for me was up next ‘Cod Curry’. With lovely subtle thai flavours like ginger, mango and kaffir lime paired with crispy rice and a perfect piece of cod it was one of those dishes that just knocks your socks off.
The main course was Welsh wagyu brisket, Longhorn fillet, mushroom & chive. The detail of this dish was fantastic, from the delicate chive oil to the pickled onion ring and super smooth potato. The wagyu brisket was a revelation in flavour, although we found the waterbathed fillet lacking in comparison to the brisket.
Deserts up next and first a palate cleanser of Forced Yorkshire Rhubarb and Ginger Ice-cream. Lee adored this ice cream alongside the tart rhubarb. A perfect little intermediary.
Lastly the enticing sounding Carrot & parsnip. This was Lee’s idea of heaven on a plate – he looovves carrot cake! The really fudgey almost sticky toffee like sponge went perfectly with parsnips ice cream (a revelation!) pickled carrots, cream cheese and walnuts. A perfectly balanced dessert that managed to remain lovely and light.
The website bills Harborne Kitchen as a ‘neighbourhood restaurant’, with service that is ‘informal but attentive, our food imaginative but accessible. A relaxed setting for a true dining experience’ And it does EXACTLY what it says on the tin. A truly enjoyable meal and experience. Thanks guys!
Disclaimer: Paid in Full