Special guests paid\u00a0\u00a355 for the full tasting menu experience, with the option of an additional \u00a345 wine flight, perfectly paired with each course. Head Chef, Dave Hill and his incredible team of four young chefs:\u00a0Tom, Adam, Matt and Jake produced an outstanding feast with quality food. I heard through the grapevine that it took the chefs 70 hours to produce all the dishes combined. For the menu, each chef produced a signature dish combining traditional ingredients with quirky and imaginative twists \u2013 all of which showcased the chef\u2019s own personality.<\/p>\n
After being handed a glass of bubbly, Front of House showed us to our table for the 7pm sitting and Claire Daniel, Head of Catering, approached us and introduced herself. Arnes Pobric, Marketing Manager for Edgbaston stadium also came over to say hello. Personal touches such as this really makes\u00a0a real difference at events.<\/p>\n
Amuse Bouche \u2013\u00a0Pumpkin Veloute & Bread Starter<\/h2>\n
An espresso sized cup of a warm, creamy pumpkin concoction was bought to the table first. A polite waitress explained to us what each course consisted of, the first being amuse bouche. It was seasoned well with crunchy pumpkin seed, top with smoked bacon and gingerbread oil. All ingredients combined left a delightfully warm sensation in my mouth and set the standard incredibly high for a rollout of belly warming dishes. Beforehand, a bag of handmade\u00a0bread with butter was brought out with our glasses of wine.<\/p>\n\n\t\t\t\t\t\t\n\t\t\t\t\t\t Table theatrics was a running theme across the evening\u00a0and our first dish consisted of celeriac pur\u00e9e, salt baked celeriac, pickled shallot, pumpernickel, sorrel, juniper and blackberry, accompanied by a jar of smoked hay. The waiter poured some of the mist over our meals and although I wasn\u2019t entirely sure how this would add to the overall flavour, I enjoyed the performance. Only a niggle but we did overhear the couple next to us say, \u2018Oh, where was our smoke?\u2019. Perhaps it was forgotten in the heat of the moment.<\/p>\n The next course was a delicate stone bass slice on top of a plump red beetroot, topped with a crispy fishcake. Accompanied was a chilled horseradish sauce, sat on top of strips of sliced sour apple. I was intrigued to see how this dish\u00a0would be presented and thought it resembled a edible version of a karma symbol. Thankfully it exceeded all expectations and was set out beautifully on the place. The fish was the best part but I wish you could taste the squid ink more and the portions had been a little bigger.<\/p>\n I\u2019ve been sampling a variety of different sorbets in different restaurants lately, but not one has produced one as thick and creamy as the one at Elegant Eat. The consistency was\u00a0like ice cream, how deceiving! Palette cleansing pear drops and ginger was the perfect way to revitalise the\u00a0taste buds. At the time, a different\u00a0waitress brought the dishes over but didn\u2019t tell us what it consisted of. But we enjoyed it all the same.<\/p>\n I was eagerly anticipating the pork dish all night and I can confirm it lived up to its hype. Both the sticky treacle cured pork belly, accompanied by a tender pork fillet were flavoursome and cooked to absolute perfection. \u00a0[quote cite=””]I would eat this over Sunday lunch any day, the pork and mash combined was outstanding.[\/quote] Not too overambitious but the combination of flavours hit the spot. The dish was perfectly seasoned with added crispy black pudding, sweetened salsify, hazlenut and apple\u00a0with a side scatter of kale. I would eat this over Sunday lunch any day, the pork and mash combined was outstanding.<\/p>\n In my opinion, this tantalisingly sweet dessert topped any other I\u2019ve eaten this year, it was phenomenal. I even asked for the recipe but was told I couldn\u2019t have it as it\u2019s top secret. This dish was stunning in presentation, imaginative and technically advanced. I\u00a0even compared it to the best version of a kinder egg you\u2019ll ever see. The prize is the thick vanilla cream inside which can only be eaten once slicing the plum in half. They put the plum stalk back in which is completely deceiving as you expect it to be a whole fruit. Perched on top of crunchy malt loaf pieces, I\u2019m still dreaming of this recipe even now. Spot on!<\/p>\n\n\t\t\t\t\t\t\n\t\t\t\t\t\t Who knew cheese on a plate could look so elegant? By the 7th<\/sup> course, and with whatever stomach room we had left, we nibbled on beautifully presented walnut mille feuille pastry filled with smooth mature brie. The cheese sprinkled on top had the texture of snowflakes and dissolved quickly on the tongue. The crunch of celery, walnuts with combination of the cheese concluded a simply fantastic cheese dessert.<\/p>\n To conclude the 8 courses, a selection of petit fours. A small bite of the chocolate peanut bar was all I could manage before asking them to be packaged up to eat later with a cup of tea. After sampling the macaron blackberry & gin desserts, the crumbling texture detailed a\u00a0sweet mouth explosion. The overall night was a combination\u00a0of culinary precision and excellent technical ability \u2013 all of which came together to create an imaginative and impressive menu. Hats off to all staff and chefs who made the night extraordinary as we\u2019ve been talking about it ever since.”<\/p>\n Stay tuned on Edgbaston.com as this week we announce the date for the third\u00a0appearance of our Elegant Eat –\u00a0our\u00a0fast becoming unmissable\u00a0pop up restaurant.<\/p>\n","protected":false},"excerpt":{"rendered":" “Feast your eyes upon Elegant Eat\u2019s outstanding new fine dining menu.\u00a0The pop up restaurant returned for its second appearance in the\u00a0prestigious Warwickshire Suite overlooking Edgbaston Cricket Ground this month and I was lucky enough to be invited along with my boyfriend for a blogger review. The overall experience from start to finish was quite possibly […]<\/p>\n","protected":false},"author":0,"featured_media":34200,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[38],"tags":[39,40,44,89,225,242,243,244,245,246],"class_list":["post-1500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering","tag-featured","tag-food","tag-fine-dining","tag-elegant-eat","tag-edgbaston-stadium","tag-edgabston","tag-food-in-birmingham","tag-exquisite-food","tag-food-blogger","tag-emma-victoria-stokes"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/edgbaston.com\/wp-content\/uploads\/2020\/03\/Elegant-Eat-Review3.jpg\")
<\/figure>\n\t\t\t\t\t\t\n\t\t\t\t\t\nStarter\u00a0– Pigeon Cooked In Hay<\/h2>\n
Fish\u00a0– Stone Bass Marinated In Squid Ink<\/h2>\n
Pre Main – Pear Cider Sorbet<\/strong><\/h2>\n
Main – Fillet Of Pork<\/strong><\/h2>\n
Dessert\u00a0– Spiced Plum<\/strong><\/h2>\n
![\"\"](\"https:\/\/edgbaston.com\/wp-content\/uploads\/2020\/03\/Elegant-Eat-Review1.jpg\")
<\/figure>\n\t\t\t\t\t\t\n\t\t\t\t\t\nCheese Course<\/strong><\/h2>\n
Petit Fours<\/strong><\/h2>\n