All in Kings Heath
A supermodel-gorgeous, rotund slab of porchetta with golden crunchy crackling around fatty, succulent belly and lean loin in equal measure, stuffed, rolled and slow roasted. It’s sweet and savoury flavours amplified by the fresh zing of gremolata loaded with peppery parsley, garlic, lemon and grassy olive oil… READ MORE
Our bread crumb topped, brown crusted broccoli and cauliflower cheese to share has my excitement tumbling like a Chinese acrobatic circus with its clotted cream-like sauce intensifying the cheese hit, bouncing past the extra vintage setting… READ MORE
It’s a menu that changes according to seasonality and today, there’s a nod to the festive season with egg nog porridge, mulled figs, chestnut purée, Christmas cake crumbs and gingerbread; and panettone butter pudding, cranberry and clementine compote, mascarpone and candied kumquats… READ MORE
The burrata perfectly encapsulates the last throes of summer, sat in its drizzle of lemon and oil and dressed with finely chopped chilli and accompanied by a thick slice of sourdough. On cutting into the burrata, its delicately sweet, creamy centre oozes out… READ MORE
Toppings are very much in the centre, leaving swathes of naked crusts, ideal for the crust dips we’ve also ordered—two squid ink aiolis and a fermented hot sauce—for a delicious dunking finale. I finish first, hovering to see if there are any crusts left by the others but, rather disappointingly, everyone has the same goal… READ MORE
