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Adam’s

West Midlands, Birmingham - Modern British - Restaurant - ££££

Finely honed contemporary fine dining in swanky surrounds

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

Although centrally located close to Birmingham's New Street station, Adam’s feels like a tucked-away destination among the grand Georgian buildings of Waterloo Street. Behind the imposing plate-glass frontage, you’ll find a smart bar area with plush purple-velvet bar stools and a black-and-white tiled floor that leads into the elegant dining room. Seated at one of the well-spaced and simply dressed bare wood tables, you’ll be treated to a finely honed fine-dining performance, given by a team made up mostly of suited-and-booted young men. Expect lots of po-faced patrolling as five- or seven-course tasting menus are delivered (there is also an à la carte option), but the atmosphere is nevertheless convivial and lively for a restaurant of such serious gastronomic intentions. The kitchen has seen head chefs come and go over recent years, although it appears to be firing on all cylinders under the current joint custody of Adam Wilson and Simil Gurung. One of the hi...

Although centrally located close to Birmingham's New Street station, Adam’s feels like a tucked-away destination among the grand Georgian buildings of Waterloo Street. Behind the imposing plate-glass frontage, you’ll find a smart bar area with plush purple-velvet bar stools and a black-and-white tiled floor that leads into the elegant dining room. Seated at one of the well-spaced and simply dressed bare wood tables, you’ll be treated to a finely honed fine-dining performance, given by a team made up mostly of suited-and-booted young men. Expect lots of po-faced patrolling as five- or seven-course tasting menus are delivered (there is also an à la carte option), but the atmosphere is nevertheless convivial and lively for a restaurant of such serious gastronomic intentions.

The kitchen has seen head chefs come and go over recent years, although it appears to be firing on all cylinders under the current joint custody of Adam Wilson and Simil Gurung. One of the highlights of a recent visit was a superior 'surf and turf' that paired perfectly cooked leg and breast of quail with a plump langoustine. A fragrant yet restrained lemongrass sauce and spicy peanut relish completed a memorably delicious dish. While you might also find a light dusting of coffee on the morel foam coating an gigantic Orkney scallop, the cooking leans more towards classicism with combinations such as chateaubriand with a bordelaise sauce.

There’s a decent measure of creativity here, but the food always remains crowd-pleasing rather than ground-breaking, with impressive technique adding to the pleasure of beautiful-looking desserts (French gariguette strawberries alongside a lozenge of almond sponge topped with a delicate strawberry-sugar tuile filled with caramel mousse, for example). Serious Bordeaux lovers with deep pockets will particularly appreciate the wine list, especially as selections by the glass and bottle do not attract a service charge. Bargain hunters won’t find much under £50, but a full page of wines by the carafe provides consolation.

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VENUE DETAILS

New Oxford House, 16 Waterloo Street
Birmingham
West Midlands
B2 5UGGB

0121 643 3745

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OTHER INFORMATION

Private dining room, Separate bar, Wheelchair access, Family friendly, Credit card required

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