Simpsons Restaurant

I finally made it back after a long gap, and the wait was worth it. I chose the prestige menu. The kitchen’s little gift was a light, crispy hash brown with black truffle. The opening bread with salmon mousse had such lively flavours that I wanted to eat it in tiny bites to make it last. Then came the cured Chalk Stream Trout with oyster, iced horseradish, and cucumber. Absolutely delicious, and I’m still smiling thinking about it. The lobster raviolo with kaffir lime, lemongrass, and ginger sauce had a lovely balance. I tilted the bowl to get every bit of sauce. I was unsure about the heritage beetroot with wasabi, buttermilk, and dill, though there was no need to be. They serve beetroot six ways, and even the sorbet as a starter was really pleasing. The Irish Beef Sirloin came with salsify, truffle, and sauce Diane. I loved having sourdough to mop up that excellent sauce. Yorkshire Rhubarb with white chocolate and roasted marzipan felt deliciously like summer was on its way, with lighter evenings ahead. And the Passion Fruit Soufflé with exotic sauce and coconut Chantilly looked lovely and tasted even better. The cheese selection included Bath Blue Fleur de Celles, goats' cheese, and a Swiss cheese called Wildblumenkase. I first had a little treat @slast just as COVID closed the world, then started a new job, so it took longer than I wanted to revisit.

The bright, spacious interior and exceptional service made for a fantastic visit. We chose the Prestige Menu with a wine flight, and they catered for one of us being gluten free. The food was incredible, and the pairings worked perfectly. I still can’t pick a favorite dish.

I’m grateful for all the great lunches and dinners I’ve had at Simpsons. On this visit, the red mullet with bouillabaisse was followed by divine quail, then beef sirloin that was 10/10, and a delicious poached pear. Luke tipping and his brigade of fabulous chefs, along with the front of house team, always deliver incredible dishes. I love Simpsons so much, and to me it’s the finest restaurant in birmingham. They are up for sale. When Andrea's antona finally shuts the door, and if Luke decides to retire too, it’ll be such a sad day. I genuinely believe those two have done more for the Birmingham food scene than anyone else. I hope Simpsons stays around for a long time and Luke keeps serving his amazing food for years. If you haven’t been, go while you still can, you won’t regret it.

The trout and beetroot were our favorite courses, though everything on the six course taster menu was delicious. The food, service, and atmosphere all worked beautifully together. We had a wonderful evening, with a beautiful meal and fabulous service.