Simpsons is Birmingham’s longest-established Michelin Star restaurants with a stunning dining room in an old Georgian villa
Inside Simpsons restaurant in Edgbaston (Image: Birmingham Mail)
One of Birmingham’s elite restaurants has added a new menu to its fine dining offering in response to calls to offer more affordable options.
Simpsons is Birmingham’s longest-established Michelin Star restaurant with 30 years’ experience serving the most exquisite food available in the region.
The ‘prestige’ tasting menu at Simpsons costs £140 per person but it will now offer a three course lunch for just £49.50 to give more customers the chance to try its fine fare.
Read more: New ‘affordable’ restaurant with ‘excellent potential’ to open in Chelmsley Wood
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The kitchen at Simpsons is led by chef Luke Tipping and the business is owned by Andreas Antona, who put it on the market earlier this year after announcing his forthcoming retirement.
The restaurant is described as a ‘long-standing jewel’ in the regional culinary scene by Michelin with ‘balanced and pure’ dishes boasting ‘subtle modern touches and a pleasing clarity of flavour’.
Now more customers will be able to get a taste of the food that has given the restaurant such high acclaim for the last three decades, with its lower-cost lunch menu.
Announcing the change, Simpsons wrote: “You asked, and we listened. Introducing our new menu offerings.
“From Wednesday May 7 we are introducing our new lunch menu where you can enjoy three courses for £49.50.
“Our a la carte menu will offer you more options, too, by being expanded from a choice of three starters, main courses, and desserts to six choices for each course.
“This will now be available for lunch and dinner from Wednesday to Saturday.
“Our beautiful Prestige Menu will also be available for every service.”
Commenting on the announcement, follower AndyIUK said: “What is not to love about that?”
Starter options for the new £49.50 menu are a salad of Isle of Wight tomatoes with basil seed and olive dressing and tomato sorbet or the chalk stream trout with oyster, icy horseradish and cucumber.
Main course is a choice of sea bream with crispy potato, confit leeks and smoked eel cream or baby cauliflower with peanut satay, pickled black radish, crispy rice, onion seeds and coriander.
Dessert is a choice between pineapple ravioli with mango sorbet, coconut and kaffir lime chantilly or Lancashire strawberries with strawberry sorbet, sable Breton and creme brulee.