Vegetarian dinner at Cheval Blanc, Moseley. April 12th. 


Cheval Blanc is becoming the go to place for wine, cocktails and food in Birmingham. Residing in Moseley it sits next to The Dark Horse, colourful from the outside and inviting. Owned by the same team as The Prince of Wales, The Dark Horse and The Royal Oak in Stirchley, Ruth and I have visited for drinks but not eaten there as yet (must do soon) and can thoroughly recommend it for its impressive wine list and winning cocktails. 

There are regular events on Wednesday and Thursday evenings including exclusive dinners and master classes. 

On April 12th, sees a Vegetarian evening of food. 

Try a five course meat free menu to prove that veggie food isn’t all about risottos and Nut roasts. 

Chef Cydric Has created a menu that captures the season and is as enticing sounding as you could find anywhere on a midweek evening. 

The menu includes:

(Spinach, Parsley, Feta and Pine nuts Filo Parcel)
Dolmas Cabbage 

(Stuffed cabbage leaves with rice, nuts and herbs, cooked in a rich tomato sauce)
Lentils Moussaka

(Aubergine, lentils, carrots, onions, chilli, cinnamon, cumin)
Goats curd Savoury 

(Chives, parsley, garlic, cracked pepper)
Pear belle helène

Vanilla ice cream, Poached Pear, Chocolate sauce

5 Courses  for a bargain £17.50.

Optional wine pairing available.
Complimentary glass of Cava for Les Amis de Cheval Blanc Cardholders.
0121 449 6344.

bookingschevalblanc@gmail.com

Unfortunately as it’s the Easter holidays Ruth and I can’t make it on the night but hope there’s another one in the pipeline soon that we can attend. 

Please support this excellent vegetarian event in Moseley. 

Thanks for reading, 

Andy 😊

Cheval Blanc, 145 Alcester Road, Moseley, B13 8JP.

http://www.chevalblancbar.co.uk/

https://www.facebook.com/events/1706124236352109??ti=ia



The first 5 photos are my own and the others courtesy of Cheval Blanc. 

OPUS RESTAURANT: WORCESTER PRODUCE VEGETARIAN DINNER


Every source has a story.

That statement forms part of the ethos of Opus Restaurant on Cornwall Street, Birmingham City Centre.

The source dinner series of events that Opus run is a chance for customers to meet their suppliers and hear their compelling stories. Opus have a mission to promote their farmers, fisherman and wine makers, hence the vegetarian Source dinner with Worcester produce.

The source series introduces a food hero over four courses with wine.

As I’ve already explained in my previous blog post on Opus’ market menu and the Meat Free Monday menu at Cafe Opus, I’m a big fan of their vegetarian food and ethos which always means good seasonal veggie dishes.

Opus celebrates the freshest of ingredients, independent and market fresh produce allows the ingredients to dictate the menu and allows Opus to buy each day from their suppliers.

Fruit, salad and vegetables are grown in nurseries of Worcester Produce across the Vale of Evesham (Worcestershire, Herefordshire and Warwickshire) and were picked on day one and were with Opus on day two. The produce is nurtured by local farmers for nearly a year.

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Ruth and I were pleased to be invited as guests of Opus Restaurant for this their first vegetarian dinner.

As a vegetarian this felt like pure Indulgence, not only to eat delicious vegetarian food, but to hear about the process from ground to kitchen, to fork. Something I’ve always been fascinated by as a keen grower of vegetables.

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We arrived at Opus and were warmly greeted and shown to the bar area. Here we met other guests for the evening and were indulged with an aperitif and some home made nibbles.

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Eventually, We were shown into the dining room and were seated on a large round table we shared with six other guests.

Bread was brought round and wine before the main meal. Wine was topped up throughout the dinner.

The Vegetarian Source dinner was a four course dinner with wine, structured that before each course the producer of the ingredients used would give a short introductory talk into the mechanisms of growing the ingredients, the nurturing, and indulge us with stories of their motivations and history. This was a lovely intimate way to feel closer to the produce and producer, and it set up the meal well.

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The first course was the Sautéed King Oyster and maitake mushrooms, creamed tarragon, crispy rocket and crouton.

I’d not heard of maitake mushrooms before, but the Japanese name means ‘dancing mushroom’ and grows in clusters at the base of trees, particularly oaks. Can be known as hen-of-the-woods.

It was a gutsy and meaty dish, with a really deep flavour and colour of mushrooms. The two mushrooms complimented each other well and when set with the creamy tarragon made an almost soupy texture, which worked really well. A lovely dish and testament to the grower Tim Livesey who is so passionate about his produce.

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The second course was a warm Pablo Cabrita goats cheese custard on whole grain granary biscuit, Pixley Court black berries, salted and caramelised walnuts.

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The Pablo Cabrita goats cheese is made by Sarah Hampton in Bridgenorth.

The dish was delicious, the goats cheese was creamy, set like a custard, and packed with flavour. The best goats cheese I’ve ever had. Set with the summery sweet berries and crunch of the walnut it made my favourite dish. The goats cheese worked well on the granary biscuit which gave it an almost desert like texture. Lovely. A high quality dish and produce.

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The third course was a Roasted celeriac tortellini, baby beets, kale, heritage carrots, beurre blanc, pumpkin seeds, and pumpernickel granola.

I loved this dish, the handmade tortellini, had a smooth celeriac flavour, quite different, but then with the fresh crunch of some amazing vegetables made for a pretty and beautifully executed veggie main course. The freshness of the veg was apparent and the flavours were complimentary to the silky pasta. It worked well.

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The final course, the desert, was delicious. It was called the ‘Celebration of the Victoria plum’ trio served with almond Tuille, sorbet mousse, poached. A summery dish, a ode to the plum. Packed full of flavour, simple in construction but as it says a celebration of Victoria plums in all their glory. A dish to end the meal on a high.

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Note that all vegetables and plums are grown within a ten mile radius of Pershore.

The Opus Source Vegetarian felt like a triumph. It was very well attended by both vegetarians and meat eaters, and it felt a privilege to be invited and to experience such passion and enthusiasm for vegetables and fruit produce.

The dishes served made the best of the great produce and Opus once again showed that they understand vegetarian food, that the freshest ingredients are central to good vegetarian cooking. One can only hope that next year Opus Restaurant do it all over again. Ruth and I will certainly be there.

Produce grown with pride, and eaten with pride.

An evening to savour.

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For details of the remaining source series dinners see Opus’ website
http://www.opusrestaurant.co.uk

For all menus including the daily market menu see also the website.

Disclaimer: We dined as guests of Opus Restaurant. We didn’t pay for the evening. All views and opinions are my own and honest. I was not required to write a positive review.

Opus Restaurant
54 Cornwall Street
Birmingham
B3 2DE

0121 200-2323

@opusrestsurant

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OPUS RESTAURANT: MARKET FRESH IN BIRMINGHAM CITY CENTRE


Opus restaurant is one of my personal favourite restaurants in Birmingham. It’s independent, classy, contemporary and market fresh, using the freshest produce available.

It’s been open for eight years on Cornwall Street in the heart of the Colmore Business District, a thriving area in Birmingham city centre and home of some of Birmingham’s best cafe’s and restaurants.

Opus Restaurant celebrates the freshest ingredients, British, mostly locally sourced, knowing their farmers, producers and history of their fruit and veg.

It is one of the best restaurants for vegetarians and vegans as you can always guarantee a lovely seasonal meal.

It daily changes its menu, called market menu which allows what produce is best and now. Allowing all of the ingredients to shine through.

The Market Menu is great value a main course is £10 two courses are £14 and three £16 and includes home made bread. Which was excellent.

That is why Ruth and I visited on a Friday evening to sample the here and now. Ruth loves lobster, sold by Opus for a short period of time when it’s in season and at it’s freshest.

It’s a regular yearly treat and visit at this time of year for us.

For me the luxury is to try such great summer produce by sampling their market menu.

The Market Menu offers one veggie option for a starter and main, which though limited in choice is outstandingly good value. It’s probably the best value meal in the city for the quality in both food, service and the classy Opus environment.

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We began in the bar which is a really nice way to start a meal at opus as it sets the tone and it feels right and proper.

As an aside, two years ago we watched Mo Farah win his second gold medal at the London Olympics, in the bar, on our i phone:) it’s that kind of place:).

We ordered two Martinis, one dry and one wet, both excellent, both well made with local Chase Gin.

The restaurant area is spacious and caters for couples, small groups and large groups well. You never feel crammed in, and the room feels airy and classy.

I chose my dinner from the market menu.
For my starter I can only describe it as one of the best tomato soups I have ever had. A total luxury of flavour.

I had the Roasted Plum tomato soup, pesto, croutons.

The flavour of the tomatoes were so fresh and rich, an indulgent starter, demonstrating what Opus do well. Fresh bang on in season ingredients. It was superb, with a delicate pesto drizzle on the top and crunchy croutons sitting inside. Lovely presentation.

Ruth ate from the A La Carte for her starter and enjoyed the fresh bite of her celery, Braeburn apple, toasted walnut salad with Roquefort dressing.

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For my main course I had the Tian of grilled Mediterranean vegetables, gnocchi, and heritage tomato sauce.

Again, a superb dish, well flavoured, with the punch of the tomato complimenting the soft potato gnocchi , and well flavoured seasonal vegetables that were delicately grilled and gave the dish it’s balance. The accuracy of cooking shown and the balance of flavours are the key to a simple dishes brilliance.

Ruth of course ate her lobster, she said it was superb, I knew that, because she told me:) she always enjoys it:)

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I decided to stick with the two courses, and because we haven’t ever eaten the cheese at Opus we decided to share one. This gave us three British Cheeses plus homemade fruit chutney, celery and walnut bread, which is plenty between two after a filling meal. You can order more.

We chose the Sparkenhoe Red Leicester which is the only Red Leicester made in Leicester, a superb cheese, so much better than the norm, fresh and full of flavour.

The Perl Las from Cowes Canarth in Wales. A strong but delicate cheese, salty but creamy. Lovely.

The Wild Yarg garlic, a Caerphilly style cheese, from Cornwall, again a nice flavour and the three together compliment well.

The walnut bread again was good, though maybe needed a bit more on the plate:)

With the cheese we chose two glasses of Quinta de la Rosa LBV Port, lovely, and very generous in size:)

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The service throughout was as refined and unfailingly good, friendly and with a touch of elegance about it. Throughout a good team, from kitchen to front of house.

There is so much to like about Opus Restaurant. It’s a superb advert for all that’s good about knowing your producers, your farmers and suppliers. It’s veggie dishes are fresh, simple, but exciting, three good things on a plate. The presentation and skill is superb, the smells of the food at the table, shows the care in the ingredients and freshness of produce.

My two vegetarian courses from the market menu were outstanding and I’m sure the non veggie dishes will be too. The best I’ve had at Opus and I’ve been many times.

As a restaurant they are fiercely committed to their core values and quality with an ethical approach to food where the best is only good enough in season. The produce brought, the dishes created. Sounds simple. It is, but so many restaurants don’t adhere to this basic principle.

That commitment is to be applauded and our commitment to that should be too. The humble veg never tasted so good, so respected, indeed Opus is a vegetarians idea of heaven.

Opus Restaurant,
54 Cornwall Street
Birmingham
B3 2DE

0121 200 2323
Restaurant@opusrestaurant
@opuscornwallstreet

Opus restaurant will be hosting a Worcester produce source vegetarian dinner on Friday 15th August 7pm.

This will be an opportunity to meet the farmers and producers from the Worcester area and eat 4 courses of vegetarian food for £45 per person with wine.

Contact the restaurant on the addresses above for details.

I will see you there:) it should be a good night. An evening to savour. An evening for the Veg:)

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Please note that the market menu that you have at Opus Restaurant may not be the same as the one I enjoyed. The menu changes daily. Enjoy:)

We paid for our own meal, my opinions are my own and are honest and true.