The restaurant is located in the pretty town of Sutton Coldfield, a twenty minutes drive from Birmingham in the exclusive Moor Hall Hotel&Spa. Old fashioned white tablecloths, elegant glassware and a silver service standard with a massive oil painting illustrating a strange dinner in a contest of traditional dining. A modern British cuisine with plenty of french influence puts you in the difficult position to choose from some impressive starters, dishes like Bourbon and honey cured salmon accompanied by watermelon and horseradish foam, Devon crab with creamed apple and a fennel salad for the right balance, finished with an aromatic hint of burnt lemon and herb oil. However I decided to go for an old school confit duck leg since is one of my favorite starters. Rather impressive size of a portion, the duck leg was on a bed of celeriac remoulade with a pleasant acidity gave by a green apple coulis and a sweet cabernet sauvignon reduction. I have to admit that I would have preferred a bit more remoulade and less duck but I also know that many people are fans of big meat portions. There was a warm atmosphere in the restaurant and the staff was attentive, professional with the smile as part of the uniform. The menu is complemented by an extensive wine list with a focus on the new world wines from New Zeeland and Australia with prices that are suited for every pocket. My choice for the main course was a guinea fowl breast and leg with a very tasty mash potatoes, one crispy spring onion and a “gravy” to die for, again unfortunately plenty of succulent meat and not enough ingredients to balance it but it was a successful combination, it takes talent to get a result from the simple. There’s nothing special about it and everything special about it. The choice of the main courses it really reflects the recognition of the 2 AA Rosette and the passion of the chef and his team. Since the portions were generous and intense in flavour i wanted a light dessert to end my dinner with and again I went for a very classic combination, green apple mousse with fresh blackberries and oat crumble. The mousse was very soft and light but i could barely taste the apple, on top of the mousse there was an apple jelly that remembered more the acidity of lime and the oat crumble did successfully his part. A few drawbacks during my experience like my white napkin with yellow stains and the 25 minutes wait for the bill, at one point I thought they did’t want me to pay, but I had a nice dinner at The Oak Room restaurant, they offer a great value for price and a beautiful menu, besides the location is really unique, surrounded by a gorgeous golf club in a residential area. Another thing that I really admire is the fact that the restaurant tries to support local farmers for the ingredients they use helping small businesses in a very sustainable way.
I will definitely be back.