The Ryder Grill @ The Belfry, Birmingham

Menu start.jpgThe last time I had dinner at the Belfry was for my best friends wedding but as I was a bridesmaid, not that much food was really eaten because I was concentrating so hard on dealing with the weight of my sari… yup, that intricate and beautiful, I kept my plate light for the first time in my life. But, what I do remember was the attentive service, buzzy atmosphere and being thoroughly looked after so that my friends were able to have the best celebration of their lives so far. We even finished the night in the on-site nightclub that is now no more. Best. Night. Ever. Fact. But don’t tell anyone…

Last week, Head Chef William Dimartino launched a new Spring Menu in the Ryder Grill and we were invited to experience a taster of 7 sumptuous courses.

The Belfry is an award-winning hotel & resort, set amongst iconic green space and has a number of bars and restaurants. The Ryder Grill is one such restaurant and has a really comfortable and calming vibe with neutral decor and low-key lighting.

We were seated and welcomed with a glass of champagne and a tasty Amuse Bouche, before being introduced to Sommelier, Carlos who had paired each course with a corresponding wine- so far, so amazing.

Amuse.jpgWe then moved on to the main event, starting with Asparagus with Duck Egg Mayonnaise, Brioche Crumb, Burnt Onion Powder and Edible Flowers. An incredibly fun and fresh dish, the asparagus was cooked well and the brioche added a lovely crunch to one of my favourite vegetables and one of my favourite courses of the night.

Asparagus2.jpgCourse three was Chicken Parfait, Savoury Granola, Pineapple and Vanilla which I was pleasantly surprised by, as I’m not usually a parfait person but if you are then this is the one for you. It was a hit on our table, even my mum would approve. And she is one fussy parfait lady.

Course four was Sea Trout with Almond Puree, Spring Onion and Chorizo.

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But as I’m not a big trout fan, the lovely chef whipped me up Stonefish with Courgettes, Puree Broad Beans and Beurre Blanc which was delicious, the puree being a huge highlight for me as can be seen by the lack of picture because I was too busy eating it. Sorry.

Course five was Confit Lamb, Rack of Lamb, Charred Baby Gem, Artichoke Hummus, Red Pepper Oil and Broad Beans which I really enjoyed because I don’t tend to make lamb at home that often, so it always feels like a treat. I did prefer the rack of lamb over the confit as I like the texture more but this is personal preference. A suggestion would be to have the option to indicate if you prefer one type of lamb as oppose to both because the rack was THAT good.

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Lamb.jpgWe were then thoroughly spoiled with two indulgent desserts, yep two desserts all for me. The Crème Brulee with Strawberries, a combo of crunch and cream was divine and the perfect way to end the meal.

Dessert2.jpgBut the Passion Fruit Tart with Mango, Bitter Chocolate and Coconut Ice Cream was the standout dessert for me because of the mango and creamy coconut contrast, I could go on…

dessert.jpgI was really impressed with the food at The Ryder Grill. It was fresh, fun, presented beautifully and totally delicious. Coupled with the fantastic wine on offer and incredible value (£40 per person for the Seasonal menu and £25 per person for the wine), it’s a no brainer if you want to eat somewhere special and celebrate outside of the city centre, amongst lovely surroundings. Would I visit again? Yes. My mum’s birthday is just around the corner.

The staff were also lovely and friendly, so a big shout out to Chef William, Sommelier Carlos and the General Manager, Tom who were welcoming, knowledgeable and talked us through every dish which definitely added to the evening. I’m looking forward to visiting again soon to celebrate another occasion.

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Tom and Carlos.jpgWEBSITE

Twitter: @TheBelfryHotel 

*Thanks to The Belfry I was invited to try the food and drink. As always, my opinions are my own and I didn’t have to write about it really, I wanted to because the food was so delicious and we were looked after so well*

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