Harborne Kitchen introduces new bar menu

A Michelin Guide-recommended restaurant in Birmingham has introduced a new bar menu, featuring a range of artisan meats and cheeses, as well as six new cocktails.

Guests of Harborne Kitchen can now choose from a selection of nine cheeses, all served with house-made pickle, lavash, sourdough and crackers, as well as two new types of artisan meat – Coppa Ham and Fennel Salami. 

Other dishes featured include spiced hummus with crispy chickpeas; smoked cod's roe and trout's roe with lemon; burrata with spicy tomato salsa; ricotta with smoked almonds, rocket and orange; and chicken liver parfait with sourdough. 

Brand-new serves

The bar menu also includes a series of new cocktails, starting with the Scarlet Amaro, with notes of dark cherry dried fruit and cocoa; as well as the Passionfruit Sour, similar to a Pisco Sour and inspired by a guest request; The Tropical Spritz, a refreshing serve designed for a hot day; the Kentucky Orange, which blends orange flavours with vanilla; the Rhubarb Fizz, inspired by leftover rhubarb syrup from the Forced Yorkshire Rhubarb pre-dessert on the tasting menu; and the Martini Stinger, with features wild nettles from Warley Woods. 

Head chef Tom Wells comments: "The new bar menu has come at the perfect time for the start of warmer and sunnier weather, when a cheese board or a small bite to eat with a cocktail is just what the evening calls for.

"We've been so fortunate to work with such amazing artisan specialists and now we're looking forward to sharing their expertly crafted products with our guests."

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