Anyone that knows me, knows that I am in love with my home in Moseley. I like Moseley because it’s one of the few places in Brum that I can, slightly, a little bit, maybe, liken to my old flat in North London and I really miss that piece of London.
I like that the bars and restaurants in Moseley are plentiful but not too much, cool but not too cool, cosy but not too cosy and quirky in abundance. They don’t take themselves too seriously and I love that. I can dress up or down and most of the time it’s down because I just want to chill, eat, drink and go from bar to bed in under 5 minutes. ZZZ. So it’s fair to say I’ve got a lot of love for Cheval Blanc. Its quickly become one of my go-to places to drink exciting wine and cocktails, eat delicious food and enjoy good times in Brum.
Cheval Blanc is a cosy, quirky wine bar and restaurant on the high street and is as I’ve mentioned before, everything I like- from exposed brickwork and design to cool lighting and seating. I’m that predictable. The wine and cocktail selection, coupled with the skill set and expertise to take your night from zero to brilliant, rivals most places in the city centre and the food on offer is always big, bold and better when shared.
A few weeks ago, Chef Cyd launched a new Spring menu and we were invited to experience a taster of some of the dishes. We were welcomed with a glass of wine by General Manager/Sommelier, Abigail who had paired each course with a wine that complemented the food, so far, so perfect.
We then moved on to the main event- the food, which was prepared and served in the room at the back of the bar which meant we could see Cyd in action and chat to him casually as he prepared the food. My kinda cooking. The first course was Earl Grey Tea Cured Salmon, Celeriac & Granny Smith with a grain mustard dressing (£8) which was fresh, tasty and reminded me that Spring has definitely sprung. The crunch from the celeriac and apple was a lovely combination with the salmon and did make me wonder why I don’t eat salmon more often. The answer? I have no idea. I’ll be definitely be ordering this again.
Confit Duck Wings with Honey, Orange and Ginger Glaze (£7.50) was all kinds of delicious- sticky, messy and complemented perfectly with the contrast of a rocket salad. I used my cutlery for most of this course, but I won’t in future. I’ll leave my manners at the door. This dish alone is the one that I’m still thinking about a week after eating- pretty damn special if you ask me.
Red Mullet Fillet, Tomato Compote, Green Olives and Capers (£8) and Crab Arancini came next. The moreish and flavoursome compote with olives and capers being a definite highlight for me which I could happily have on the side of most dishes on the menu. I’m not really a red mullet fan so the crab arancini was a nice alternative for me, stuffed with well-seasoned crab meat that again went alongside the compote and this Secateurs Chenin Blanc wine really well.
Course four was Corn Fed Chicken with Morels Mushroom and Cognac Cream Sauce (£9.50) which was perfectly cooked and quite frankly, delicious. The creamy sauce, really added comfort and warmth to this dish and the potatoes and veg added a nice taste of Sunday, midweek. The serving was generous and I did have trouble getting through this because of everything I’d eaten and drank up until this point, I blame Cyd and Abigail for their ridiculously good food and wine skills.
We were then presented with THREE indulgent desserts which were all delicious but the standout one for me was the chocolate cake, decadent, dreamy and intense, just how I like my, ah nevermind. Paired with a lovely sticky and sweet Rutherglen Muscat wine, it made the cake taste even more rich and divine.
I was really impressed with the food at Cheval Blanc. The new menu is fun, fresh and presents a new take on some trusted classics. The plates are perfect for one and even more perfect to share in the middle of the table, if you fancy being social and that person. The wine on offer is fantastic, well matched and the knowledge and accessibility that these guys are offering with their wine list is something to shout about alone.
The staff are fun, friendly, know the food and wine menus inside out and seriously, who doesn’t want to see Cyd cooking up a storm in the kitchen?
I’ll definitely be returning to Cheval for some more fun times and so should you. Try their new Spring menu, try their wine, try their cocktails, just try Cheval.
*Thanks to Paul Fulford, I was invited to try the food and drink at Cheval Blanc. As always, my opinions are my own*