17th February 2017
Harvey Nichols Birmingham launches its latest a la carte menu next month, boasting mouth-watering dishes perfect for spring. Created by Head Chef Mark Walsh and his team, the range of tempting starters, mains and desserts feature the best seasonal ingredients.
With quality and freshness at its heart, the tempting dishes draw on classic flavours and contemporary techniques.
For starters, enjoy spring vegetable miso soup; ginger and garlic-marinated paneer; scallops with caramelised apple purée; and steamed mussels in English cider. Mains will include loin of lamb with pea jelly; halibut with shellfish mousse and herb orzo; or sweet potato and chickpea tagine with grilled aubergine and feta.
Alongside the new dishes, diners can also opt for a handful of much-loved classics like burgers and steaks, as well as Champagne Afternoon Tea for those special celebrations.
The Harvey Nichols Spring Menu launches at the stylish Mailbox restaurant on
Wednesday March 1.