Simpson's | 1* Michelin

20 Highfield Road, Edgbaston B15 3DU.
Tel: 0121 454 3434 | Fax: 0121 454 3399

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Chefs
Andreas Antona – Chef Patron/ Restaurateur

Restaurateur Andreas Antona built his reputation at the original Simpsons in Kenilworth, where he won a coveted Michelin star and was recognised as one of Britain’s finest chefs. Having previously worked at the Ritz and the Dorchester in London, Andreas now runs what was recently voted ‘Best Restaurant in Birmingham’ and also finds time for work in his capacity as Governor of The Birmingham College of Food, Tourism and Creative Studies.

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Luke Tipping – Executive Chef

Luke has worked alongside Andreas for twelve years. Having previously worked at the Plough and Harrow in Edgbaston and spending time at various restaurants in France, Luke concentrates on the development of both Simply Simpsons in Kenilworth and Simpsons’ flagship restaurant in Edgbaston. Various accolades for Luke include winning Midlands Chef of the Year.

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Adam Bennet – Head Chef

Adam has worked both at Simply Simpsons in Kenilworth and Simpsons in Edgbaston for five years. His first job was under the great Anton Mosimann at the Dorchester and has since spent time at several high profile establishments including Restaurant Guy Lassausaie and Marc Meurin in Bethune, France. Previous accolades for Adam include winning Midlands Chef of the Year in 2005.

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MENUS

AL a Carte (SAMPLE )

Salad of Lichfield New Farm asparagus, asparagus mayonnaise,pea shoots,

Serrano ham, quail eggs, sour dough melba toast £12.50

Salcombe crab meat, Severn & Wye smoked salmon,

avocado mousse, red pepper syrup, tomato jelly, sesame taco £14.00

Carpaccio of sashimi tuna, summer fruits scented with basil, verjus syrup £12.50

Roasted veal sweetbreads, broad beans, girolles, truffle vinaigrette £13.50

Native Scottish lobster, coconut basmati rice,

compressed pineapple, crispy onions, coriander salad, curry sauce £14.00

Mains

Slow-cooked belly of suckling pig, ravioli of braised trotter,

fennel compote, spiced baby pears, honey & cracked pepper sauce £20.00

Fillet of turbot with a shellfish crust, confit garlic, crispy polenta,

red & yellow pepper fondue, tapenade sauce £23.00

Roast Gressingham duck, flat peaches,

tender-stem broccoli, crispy spring roll, star anise £21.00

Oven baked fillet of monkfish, tomato, black olives, courgette,

toasted cracked wheat, preserved lemons & thyme £21.00

Duo of Cornish lamb: fillet & shoulder, crispy sweetbread,

globe artichokes, green beans, red radish, lovage & feta cheese £21.00

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info@simpsonsrestaurant.co.uk