The notion of fine dining is changing. Long, rigid, tasting menus are being relinquished for a more relaxed, guest-focused approach. The legendary The Fat Duck introduced an à la carte option for the first time in three decades, with Heston stating that it would make their menu more accessible. He’s been at the forefront of the industry for a very long time, and we always try to keep our ear close to the ground with what our guests want. It was time for a change.
We’ve made a few changes here at Harborne Kitchen. If you’ve visited us before, you’ll probably know us for our tasting menus. We still love them. They’ve been a big part of our history and they allowed us to showcase what we do in the kitchen. But recently, we’ve been thinking about what you want from us. And we came to the conclusion that people missed just being able to sit down, pick a starter, main and dessert, and enjoy a good meal without losing two-to-three hours of their evening. People still want exceptional dining, but they want it to feel human, relevant and worth returning to. So, we listened. And now, the à la carte menu is very much a part of who we are now.
Why the shift? Honestly, it just felt like the right time. People are busier, costs are rising, and not every night calls for a full experience. We still offer tasting menus – because they are arguably the best and most appropriate way to celebrate – but we also want to be a place you can come back to more regularly. Whether that’s three courses in the dining room, a main and a glass of wine at the bar, or just popping in midweek for something comforting and seasonal. A neighbourhood restaurant with serious food and you, the diner, making the call on how much to order and what to eat.
It’s been great for creativity in the kitchen, allowing Patrick and the team the opportunity to develop dishes quicker than we have in the past. The classics like the chicken liver parfait with white chocolate and strawberry nod to our past, with new dishes like the barbecue monkfish with brown butter already becoming a firm favourite. Recently on is the pork cutlet with burnt apple, cavolo nero, and a sauce using cider and marjoram. It’s seasonal and it's delicious. The same ethos we’ve always had employed in a slightly new format.
Thus far the move has been good to us. Harborne Kitchen hasn’t had a revamp, we’ve just adapted to what we think a neighbourhood restaurant should look like. And we think it’s paying off with more people just swinging by for a quick dinner with less ceremony and more conversation. We’d love to welcome you in and feed you in a manner that suits you best.