I have walked past Edmunds, a fine dining restaurant, in Brindley Place many a time in the past couple of years, often stopping to have a look at the menu. It has often looked enticing but for some reason I had never been except for a blogger event a few weeks ago! Well this change last weekend. After booking I had a look at the menus online and initially felt it was a little overpriced, considering it doesn’t hold any accolades or awards like a Michelin star or AA rosettes. The prices themselves were comparable to roughly what I would expect to pay for a tasting menu in a One Michelin Starred place (£75 for 8 courses)
The Edmunds experience was certainly refined; polite service, attentive and knowledgable staff and how I would expect a traditional fine dining restaurant to be. The decor sophisticated, with golden hues, classical touches and large windows looking out over Brindley Place made for a very pleasant evening.
Moving on to the food and drink and we felt obliged to try out the full tasting menu. We chose a lovely, quite reasonably priced bottle of Vouvray to accompany our meal form a carefully selected wine list, but there was the options to have a wine flight if you so desired. Edmunds’ Head Chef Didier Philpott has bought his passion for French cuisine to the restaurant and this can be seen throughout the menu.
To start, we were presented with an Amuse Bouche, a Parsley Cream and Mushroom Cappucino. This was basically a soup/veloute served in a small expresso glass. It was really tasty, full of mushroom flavour with a hint of herb and aniseed from the parsley and tarragon. Next up were Pan fried Orkney Islands hand dived scallop, celeriac remoulade, mousseline, apple tatin dressing. In this course the apple tatin came in puree form and as a dressing and was beautiful and sweet alongside the scallops. The scallops themselves lacked a little colour but were still well cooked. We were to find out that ‘mousseline’ was a theme that ran through the menu and we had various mousselines throughout! To me, the mousseline seemed to be the same as a puree! I did try to look up the difference afterwards, but to be honest I found so many differing explanations that I gave up and I’m none the wiser!
On to our next course which was Royal of marinated seafood, garden herbs salad, melba toast, olive oil and lemon, lobster cappuccino. To be honest neither me or hubby were that keen on this dish. The royal of seafood consisted of some de-shelled mussels, shrimp and a little crab, which there was nothing wrong with but just didn’t impress me. While the lobster bisque served in another little expresso glass was a little salty.
Onwards and upwards and another fish based course next – Fillet of Seabass, butternut squash and ginger mousseline. boo choi and oyster mushrooms, orange, yuzu and wasabi dressing. This was an interesting combination of ingredients we thought, a little skeptical about whether they would come together. The seabass was perfectly cooked, and the butternut mousseline was perfectly smooth and creamy but I couldn’t taste the ginger. The whole dish was perfectly pleasant, but the flavours whilst unusual didn’t blow me away.
So far the meal had been lovely, but nothing had stood out. None of those ‘wow’ moments you get when something just explodes in your mouth when you eat it. Next up though was a course that was the stand out of the whole meal; Roasted loin of Scottish venison saddle, dauphine potato, parsnip mousseline, pan-fried enriched duck liver, hazelnut crumble, venison jus. This was a course where each ingredient just sang, on its own or together with all the others. Succulent pink venison, creamy indulgent foie gras, perfect mousseline/puree, crunchy sweet hazelnuts adding that different exciting texture, a rich jus and a potato that was out of this world! I’d never had a Dauphine Potato before, and it appeared to be a deep-fried bit of mash potato (I would later find out it was a mixture of mash potato and choux pastry deep-fried). However it was made, I was astonished at the lightness of it, like eating a little potato cloud! It felt like this was the turning point of the meal from something that was pleasant and nice but not that memorable to something that you would remember in a few weeks time!
A pre dessert was next, a little morsel of white chocolate cheesecake with raspberry and lemon posset. A lovely bite-size pallet cleanser,which was just as well as the portion sizes up until now were more than generous for a tasting menu! It was nice to see for once a chessboard actually included in the menu, and not requiring an extra supplement. For cheese lovers like me and Lee we would always forego another sweet course for some cheese! Last up was Bitter “Acarigua” chocolate clafoutis, griottines cherry and pistachio ice cream. This was a delicious dessert.The clafoutis was rich and gooey and the pistachio ie cream was a perfect texture and simply gorgeous, one of the best ice creams I’ve tasted for a while. It rounded the meal of really well and we were left stuffed to the brim after a good quality meal.
The courses had their ups and downs but overall we enjoyed it and I would recommend it to others! If you’re looking for classy, classical cooking then this is a place for you.
Disclosure: We paid for our own meal, and all opinions expressed are honest and our own