Carters of Moseley in Birmingham
December 2 2016
As a little reward to myself for finishing my first term in culinary school, I had treated myself to a lovely dinner at the newly awarded Michlen star restaurant, carters of moseley.
SO WE CHOOSE TO DO THE 7 COURSE MENU THAT INCLUDED ALL THE ABOVE EXCEPT FOR THE CHEESE COURSE.
Chicken Liver Cereal
House Charcuterie
Ogelshield Gourgeres
St. Austell Mussels, Dashi, Pepper Dulse
My favorites had to be the chicken liver cereal and the St. Austell mussels. The cereal was a great idea as the chicken liver was quite rich and creamy but then was balanced out by the crunch and a bit of saltiness from the cereal. The mussels were also quite nice, the dashi broth added a lightness and asian flavor to the dish. The gourgeres and charcuterie were nice but nothing particularly special or different.
Flamed Mackerel, Tokyo Turnips, Back-Fat
Pheasant Dumpling, Kabocha Squash, Wiltshire Truffle
Mayan Gold Mash & Bone Marrow Gravy
Wild Cabbage, Tunworth, Wiltshire Truffle
Looe Red Mullet, 3 Cornered Leek, Bone Sauce
Red Deer, Blackcurrant, Fermented Cabbage
Each of these dishes had elements I liked, and a few were slightly lacking in either texture or balance of flavors. i actually liked the mackerel dish the best, as this had an interesting play on textures and flavors. as the turnips and back fat were both shaped in cubes, when tasting you had the crunch from the turnips and then the saltiness and chewiness from the back fat but were unable to distinguish between the two upon looking at them. the mayan gold mash was quite tasty but all i really tasted was salt and the texture was all the same, soft and mushy. i would have fried some bone marrow or added some element of crunch to the dish. the pheasant dumpling was my least favorite as the dumpling didn't have a strong taste but when eaten with the squash, all you could taste was squash. the mullet as its sauce was made from big prawns, i SUBSTITUTED this with the wild cabbage, tunworth cheese and wiltshire truffle dish. It was good but nothing EXTRAORDINARY special, truffles are always nice. the deer dish was also ok, the blackcurrant sauce was quite overpowering and salty. but the red cabbage powder was the most interesting element of the dish, added a nice bright purple color.
Regia Walnut Ice Cream
Treacle Tart, Goats Milk, Miso Caramel