A new fine dining restaurant has popped up in Birmingham and is already causing a huge wave of excitement among local foodies.
You’ll find Maribel Restaurant in the city’s most vibrant food district Brindley Place. The reason behind the heightened hysteria is due to iconic former Michelin starred chef Richard Turner, who is running the kitchen.
Richard is most known for his famous restaurant Turners in Harborne, one of just four eateries in Birmingham to hold a Michelin star.
Now he’s casting his culinary magic in Maribel cooking up classic British dishes with a French influence. Mr Turner has created an inspiring new menu that showcases his skills as a very passionate and talented chef.
For anyone seeking a unique dining experience this restaurant is a must. You can choose between three, six or nine course tasting menus, all perfectly paired with wonderfully diverse wines.
I was invited to sample the eclectic six course tasting menu and it’s fair to say from first glance I knew my taste buds were in for a real treat.
The tasting menu started with a collection of “snacks”. First up was a thirty-six-month aged Gruyere cheese profiterole.
Quickly followed with smoked eel, horseradish, apple and nasturtium, arriving amidst a dramatic display of spiralling smoke.
The remaining snacks included raw scallop, cucumber, wasabi and oyster leaf…
…and a quail egg, cos, anchovy, chicken (skin) and Berkswell cheese.
The six-course taster menu started with a dish that almost looked too charming to eat. Three types of heritage tomatoes with tomato presse, goats curd and tomato seeds. Topped with delicate, oh-so-pretty edible flowers.
The second course, my favourite of the six, was mackerel, rhubarb, buttermilk and sour dough. A wonderful combination of delicate but intense flavours. Sweet and tart, light but satisfying. Even if mackerel or rhubarb isn’t your thing you’ll inevitably surprise yourself by enjoying this. The flavours perfectly complement each other.
The third course was veal (including kidney and tongue), pea, lettuce, artichoke and hazelnut. I won’t eat veal but my dining companions said it was succulent and full of flavour. The accompanying veggies were cooked to perfection and delicious.
The fourth course, the first of three sweeter dishes, was an Eccles cake and Yorkshire blue cheese. Quite a complex taste to have side by side but very enjoyable all the same.
The penultimate course was a mara des bois, meringue, rice and vanilla desert. Wonderfully smooth, rich and sweet. Mara des Bois are small, wildly aromatic strawberries, which together with the meringue and vanilla made for an inventive, posh rice pudding.
The final course arrived in a miniature cone – a beetroot and raspberry ice cream topped with rose shards. A very interesting flavour and a cheery end to a fabulous dinner.
The attention to detail at every course was incredible, each bringing an impressive culinary surprise. The wines were impeccably chosen for each course, complimenting the flavours and depth of each dish to perfection.
I can’t finish without a quick mention to the staff who were extremely friendly, eager to explain the dishes and wine pairings in great detail.
Chic and sophisticated yet relaxed and informal.
3 courses – £30, 6 courses – £60, 9 courses – £90. Although more expensive than some restaurants you get what you pay for. The food was five star.
Head chef Richard Turner has put so much thought and creativity into the menu, which unlike most fine dining restaurants changes weekly. You won’t go home hungry or unsatisfied, the portion sizes and variety are perfect.
It seemed a shame that the restaurant was so quiet, we were the only guests inside. It really does deserve to be buzzing with diners.
I suspect in the very near future this place will have a Michelin star. Go and try it now, before word travels and you can’t get a table.
For more information visit: www.maribelrestaurant.co.uk or call 0121 633 4944
*Disclaimer: I was given a complimentary six course tasting menu in exchange for a review – all photos, words and opinions are 100% mine and genuine*