Harborne Kitchen, the Michelin Guide-recommended restaurant, has launched a new bar menu, featuring a selection of artisan meats and cheeses alongside six new cocktails for guests seeking a casual bite or tipple.
Guests at the contemporary neighbourhood restaurant can now choose from a selection of nine cheeses, all served with in-house made pickles, lavash, sourdough, and crackers, as well as two new types of artisan meat.
The new types of cheese available are:
- Aged Lincoln Poacher: Matured for eighteen to twenty-two months, offering depth and complexity with nutty sweetness and a long clean finish.
- Rutland Red: The only pasteurised Red Leicester made in Leicestershire, known for its unique flaky, open texture, slightly sweet, caramelised flavour, and rich golden orange colour.
- Truffle Goat’s Cheese: Made with a thin stripe of truffle paste to add a new dimension to the flavour.
- Colston Basset Blue: One of the last remaining hand-ladled Stiltons, producing an intensely rich, creamy cheese.
- Worcester Blue: A soft blue, pasteurised cow’s milk cheese, crafted by local artisan cheesemaker Haydn at Heath Grange Farm.
- Baron Bigod: The finest traditional Brie-de-Meaux style cheese produced in the UK, made with the freshest milk to ensure high quality.
- Finn: A soft, unctuous double-cream cheese, named after the creator’s dog and based on classic double-cream cheeses of France.
- Golden Cenarth: Known for its nutty flavour and unique savouriness, mild when young but developing a stronger pungency with maturity.
- Tunsworth: Known as the British Camembert, a soft, white-rinded cheese reminiscent of its French cousin, made entirely by hand.
Cobble Lane, a specialist butchery in Islington, produces the two new types of artisan meat:
- Coppa Ham: Aged for up to five months, creating a rich, fruity flavour and soft marbled texture.
- Fennel Salami: Fresh and clean fragrance from the herb, rounded out with a little wine and garlic.
The cocktails on the new bar menu are:
- Scarlet Amaro: Notes of dark cherry, dried fruit, and cocoa, sweetened by Pineau Des Charentes Rastignac, a sweet wine fortified with unaged brandy.
- Passionfruit Sour: Inspired by a guest’s request, comparable to a pisco sour but fruitier, lighter, and more refreshing.
- Tropical Spritz: Combines Hoxton’s tropical gin with peach liqueur, Luxardo Maraschino, and Lillet Blanc for a refreshing cocktail.
- Kentucky Orange: Combines the flavours of orange and vanilla using Maker’s Mark Bourbon and Aperol.
- Rhubarb Fizz: Uses leftover rhubarb syrup from the Forced Yorkshire Rhubarb pre-dessert in the tasting menu, creating a sweet-and-sour recipe.
- Martini Stinger: Features wild nettles from Warley Woods and Harborne Kitchen Fig Leaf Gin, sweetened with in-house made champagne syrup.
The new bar menu also features:
- Spiced Hummus with Crispy Chick Peas
- Smoked Cod Roe, Trout Roe with Lemon
- Burrata with Spicy Tomato Salsa
- Ricotta with Smoked Almonds, Rocket, and Orange
- Chicken Liver Parfait with Sourdough
- Sourdough
Tom Wells, Head Chef at Harborne Kitchen, said, “The new bar menu has come at the perfect time for the start of warmer and sunnier weather, when a cheese board or 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.”
The new bar menu is available on Wednesday, Thursday, and Friday evenings, and Friday and Saturday afternoons.
To make a booking to sample the new bar menu or the tasting menu, please visit Harborne Kitchen.
