{"id":1522,"date":"2017-03-24T11:08:12","date_gmt":"2017-03-24T11:08:12","guid":{"rendered":"https:\/\/edgbaston.com\/?p=6956"},"modified":"2017-03-24T11:08:12","modified_gmt":"2017-03-24T11:08:12","slug":"elegant-eat-whats-on-magazine-group-review","status":"publish","type":"post","link":"https:\/\/edgbaston.com\/events\/news\/elegant-eat-whats-on-magazine-group-review\/","title":{"rendered":"Elegant Eat – What’s On Magazine Group Review"},"content":{"rendered":"

“Last month saw the return of pop-up fine-dining restaurant Elegant Eat for a Valentine\u2019s Day edition in the prestigious Warwickshire Suite that overlooks Edgbaston Cricket Ground.<\/p>\n

This exquisite five-course taster menu and three additional chef surprises – a palate cleanser, an amuse-bouche and a pre-dessert – was created by Executive Head Chef Dave Hill and his dedicated team. The dishes were made from seasonal local produce which struck the right balance between delicate flavours and extra-special touches.<\/p>\n

The dishes were made from seasonal local produce which struck the right balance between delicate flavours and extra-special touches.<\/p><\/blockquote>\n

The set menu cost was \u00a355 per head and included an extensive bar. There was also a wine flight (for an additional \u00a345 per head) which complemented each dish. We were driving, so regrettably couldn\u2019t take advantage of the wine flight.<\/p>\n

On arrival at the restaurant, we were politely greeted and offered a complimentary glass of Mediterranean gin and aromatic fever tree tonic. Now, personally speaking, I\u2019m not a gin drinker, but for those who are, this was a tipple which I\u2019m fairly certain would\u2019ve been right up their street.<\/p>\n

“The flavours worked perfectly together”<\/h2>\n

Following a couple of pieces of gorgeous homemade bread and whipped butter, the amuse-bouche arrived. Presented to us in an espresso-sized cup was a warm and creamy cauliflower veloute. Sitting on top were some tiny pear cubes and a curry sauce, while on the side was a small handful of curried cornflakes. The flavours worked perfectly together.<\/p>\n

Next up was the chicken and waffle starter, comprising chicken livers, onion chutney and crispy bacon bits alongside brandy ice cream and pecans. On the chef\u2019s recommendation, we started with the waffle. The chicken livers were absolutely divine and by far the nicest I\u2019ve ever tasted. They were rich, meaty and cooked to perfection. The brandy ice cream and pecan finish was also absolutely delicious. So far, we were really impressed!<\/p>\n

The chicken livers were absolutely divine and by far the nicest I\u2019ve ever tasted.<\/p><\/blockquote>\n

Our third dish was called \u2018Fish Nugget\u2019. Being a huge seafood fan, this was one of the courses I was most looking forward to. It arrived in the form of a glorified and beautifully cooked fish finger, served with a mango salad, curry sauce and an egg yolk surrounded by white fish sauce (to make it look like a fried egg). Not only did the dish showcase a remarkable flavour sensation, on a visual level it was a work of art.<\/p>\n

Following these three exceptional dishes came the palate cleanser – a blood orange sorbet served with a blood orange segment and what tasted like orange-flavour honeycomb pieces. It proved to be the perfect dish to revitalise the tastebuds in preparation for the main of \u2018Well Done Beef\u2019.<\/p>\n

“The main course was one of the nicest plates of food I\u2019ve ever tasted”<\/h2>\n

The beef was served medium rare, featured an almost brisket-style outer layer and was cooked to absolute perfection, providing a gorgeous melt-in-the-mouth sensation. It was served with a burnt cinnamon stick (to enhance the aroma of the dish, not to eat!), parsnip crisps, parsnips, roasted pear, pear gel balls, a boiled potato cased in a rather unusual edible coal, a creamy b\u00e9arnaise sauce and a beautiful, rich gravy. We really were in foodie heaven! The dish was perfect on every level. From flavour combination to presentation to precision, it certainly ticked all the boxes. A taste explosion indeed!<\/p>\n

The beef was served medium rare, featured an almost brisket-style outer layer and was cooked to absolute perfection, providing a gorgeous melt-in-the-mouth sensation.<\/p><\/blockquote>\n

Next up, the desserts. All three of them!<\/h2>\n

The chef\u2019s pre-dessert came in the form of a White Russian cocktail served with a chocolate-and-caramel wafer roll and a chocolate crumb. At the table, the White Russian concoction was poured onto dry ice, creating a reaction a little akin to an exploding volcano. It was a welcome bit of Heston Blumenthal-style theatre that we certainly appreciated. The wafer roll and crumb served as the perfect accompaniment.<\/p>\n

The elegantly presented rhubarb-and-custard panna cotta was absolutely stunning. I have to admit that on paper it didn\u2019t wow me, but its delivery was so well executed I could\u2019ve eaten it three times over! The panna cotta was gorgeous and creamy. Sat on top and adding an additional flavour was a dried rhubarb and sour sherbet crisp. The dish was served with a ginger beer sorbet and a ginger biscuit crumb – flavours you wouldn\u2019t necessarily put together, but boy did they work well!<\/p>\n

Feeling suitably full and with only one (or so we thought) course to go, we declined the offer of another drink, to ensure we had room for the cheese course. The piece of black bomber served to us was cased in a balsamic jelly and accompanied by a cucumber gel, cucumber pieces and crushed nuts. The addition of the cucumber elements really helped bring this dish together.<\/p>\n

To conclude, there was a selection of petit fours – a toffee-and-hazelnut chocolate each, a fruit-and-nut nougat bite and an apple choux bar. Following those, we were each given a box of homemade goodies to take away with us.<\/p>\n

“Needless to say, we left Edgbaston Cricket Ground completely overwhelmed.”<\/h2>\n

During the evening, we were approached by and introduced to various members of staff, including Claire Daniel, the head of catering and facilities, and the head chef. It\u2019s this type of personal touch – allied to the faultless food, of course – that makes Elegant Eat really stand out from the crowd.<\/p>\n

Overall, we had an exceptional and thoroughly enjoyable evening in the crisp, clean surroundings of the Warwickshire Suite. The food was some of the nicest I\u2019ve ever had the pleasure of eating. The flavours were perfect, and every course was created via a winning combination of culinary precision and excellent technical ability. The service was fantastic too, and from the second we arrived, we were made to feel extremely welcome.<\/p>\n

I strongly recommend attending Edgbaston\u2019s next Elegant Eat event. This is fine-dining at its absolute best!”<\/p>\n

Elegant Eat – Book your place<\/h2>\n

This exclusive restaurant will be open on the below dates with sittings at 7pm, 7.30pm, 8pm and 8.30pm. The set menu cost\u00a0is\u00a0\u00a355 per head\u00a0with\u00a0an extensive bar, offering a wide range of alcoholic and non-alcoholic beverages and a wine flight which compliments each dish.<\/p>\n