Head Chef: Rosanna Moseley – worked at Adam’s Restaurant (see my previous reviews – Adams Restaurant, New Oxford House, 16 Waterloo St, Birmingham B2 5UG – 2017 and Adams Restaurant, New Oxford House, 16 Waterloo St, Birmingham B2 5UG – 2016) from 2014. In 2016, she was the youngest entry to Master Chef, at the age of 21. Marcus Wareing commented: “For such a young person in this industry to cook at this level is quite an achievement.” Even the food critics were impressed with Rosanna’s halibut, leeks, pickled cucumber and clams. Jay Rayner said: “Everything works, the fish is absolutely perfect.” Grace Dent said: “It’s that magical thing, food that just makes you happy and makes you a little bit giddy.
Visit: 7 June 2019, dinner for two.
Price: **
Website: https://www.the-oyster-club.co.uk/
Review: Adam Stokes opened his second Birmingham restaurant called the Oyster Club on 1st April 2019, specialising in “good-quality fish and seafood”.
The restaurant specialises in oysters, served from a dedicated bar, small plates such as crab on toast and moules marinière, larger plates including teriyaki salmon and fish and chips, as well as meat and vegetarian options.
We were made very welcome by the front of house team, Laura Rosaire and Clement Loubeyre (ex The Cross, Kenilworth). The team were excellent – they could answer all my questions about the food, they were knowledgeable, attentive and friendly.
We had a fabulous dinner. The food was very good. There is a great selection of oysters, and the fish dishes we ordered were superbly cooked and presented. I had turbot, cooked on the bone, which was very juicy and tasty. Diners on another table had the Dover sole, which was huge and looked fabulous. Unfortunately, the chips are carefully cut potato rectangles, not fries. We shared a lemon tart for dessert which was outstanding. I can’t wait to go back for the sole!
The Restaurant:
The restaurant, designed by Faber Design (they designed many others in the Birmingham area, including Adam’s and The Bracebridge), has a dedicated oyster bar, with seats around and adjacent to the bar, and larger tables downstairs. The kitchen is downstairs and can be viewed through a large window.
The menu and food:
