It may be cold outside, but things are certainly hotting up at Harvey Nichols Birmingham as its launches its new winter à la carte menu.
Boasting mouth-watering dishes perfect for the new season, Head Chef Mark Walsh has created a range of starters, mains and desserts featuring the best ingredients and spices.
Warm yourself up with Thai-roasted pumpkin soup and Goan-spiced steamed mussels. Or choose from scorched squid served with Jerusalem artichokes, and pressed game terrine with beetroot marmalade. Mains include braised lamb shoulder with parsnip, swede and potato fondant; black leg chicken with leek, celeriac and chestnuts; halibut with shellfish mousse, and wild mushroom pappardelle and truffle mascarpone. Classic seasonal salads, traditional steak cuts and grilled swordfish also make an appearance.
Finish off with pear tart and cinnamon cream; plum, pistachio and polenta sponge; or chilled chocolate fondant and salted caramel. Perfect to refuel ahead of all that Christmas shopping.
The Harvey Nichols restaurant at the Mailbox is open Sundays from 11am-10pm; Mondays from 10am-7pm; and Tuesdays-Saturdays from 10am-10.30pm.
To book, call 0121 616 6028 or email firstname.lastname@example.org