Review on Simpsons
Accolades have come thick and fast since Andreas Antona moved from Kenilworth to the leafy enclaves of Edgbaston, and the new Simpsons is now firing on all cylinders as a Michelin-starred restaurant-with-rooms. The setting is a classically proportioned Georgian mansion (a country house almost in the heart of the city) complete with a new conservatory overlooking the delightful rhododendron-fringed gardens. It oozes civilised elegance.
Modern French cuisine with oodles of top-end technique and subtlety is the backbone of the food here, although Antona's kitchen team aren't averse to pulling in exotic ingredients and creating some unexpected mixed marriages on the plate. Loin of tuna is rolled in black sesame seeds and served with red radish, wasabi, honey and balsamic dressing, while roast Oisin venison might appear with braised red cabbage, chestnut purée, baby mooli, truffle gnocchi and juniper jus. Among desserts, look for signature dishes such as chocolate délice with salted pine nuts or rum baba with aromatic pineapple and mango sorbet.
As part of his personal campaign to make fine dining more accessible, Andreas Antona has recently introduced highly affordable set lunch and dinner menus featuring dishes such as foie gras and oxtail ravioli with celeriac fondant, fillet of sea bream with grilled endive and citrus butter sauce, and peanut butter parfait with roast banana.
The magisterial wine list explores the stellar regions of France is mouthwatering detail, although other countries are not neglected. A cookery school (L'Ecole de Cuisine) is the latest addition to Simpsons' portfolio.
Simpsons is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern French
Chef
Andreas Antona and Luke Tipping
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Tue-Sat (12.00 - 3.00pm Sun)
Dinner: 7.00 - 9.00pm Tue-Thu (7.00 - 9.30pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express
