Orelle to collaborate with Simpsons Restaurant

Orelle's executive chef Chris Emery will usher in spring with a limited-edition seasonal menu, developed in collaboration with Luke Tipping of Simpsons Restaurant on Tuesday 30 April. 

The six-course dining experience will showcase the chefs' classic French training and seasonal local produce. The one-night-only menu is £90pp, with a wine flight available for £60pp. Guests will also enjoy live music and entertainment from resident musicians Georgia and Prok. 

The menu

Tipping will be serving heritage beetroot with buttermilk, wasabi, sorrel and dill oil; Cornish lamb with wild black garlic, Wye Valley asparagus and pomme purée; and lemon meringue pie with yoghurt sorbet. 

Dishes prepared by Emery will include smoked and cured scallop with rhubarb, almond, pickled ginger and tigers' milk; seared gurnard with kale, mussels, spiced bouillabaisse and nasturtium; a pre-dessert gin and tonic; and petit fours. 

Located on the 24th floor of 103 Colmore Row, the 84-cover restaurant Orelle offers panoramic views of Birmingham. 

"I'm really looking forward to collaborating with Simpsons Restaurant on this exclusive spring menu," says Emery. "Given the synergies in our approach to cooking, it felt only natural for Luke and I to join forces. We both pride ourselves on cooking in harmony with the seasons, working closely with our suppliers and showcasing high-quality produce."

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