CI Posted September 8, 2012 Share Posted September 8, 2012 VMF at B6 is reopening tonight. Has anyone eaten there and if so would you recommend it. What sort of dishes are on the menu? Am thinking about taking someone there so feedback would be great. Link to comment Share on other sites More sharing options...
Liono Posted September 8, 2012 Share Posted September 8, 2012 never been. Link to comment Share on other sites More sharing options...
villan_1 Posted September 8, 2012 Share Posted September 8, 2012 Went once, would certainly recommend it the food and service was great. Was a reasonable price for three courses as well, best to check the site for the menu as I think it changes a bit as they source ingredients locally and when they take on new apprentices they can specialise in different cuisines. Link to comment Share on other sites More sharing options...
CI Posted September 8, 2012 Author Share Posted September 8, 2012 Thanks might give it a go. So presumably it's a fairly mixed menu ? Link to comment Share on other sites More sharing options...
bickster Posted September 8, 2012 Moderator Share Posted September 8, 2012 Thanks might give it a go. So presumably it's a fairly mixed menu ? You have heard of google? Link to comment Share on other sites More sharing options...
CI Posted September 9, 2012 Author Share Posted September 9, 2012 Seasonal Menu- 3-Courses £24.95 To Begin Twice baked home hot smoked salmon soufflé £2.50 Supplement Jerk chicken Caesar salad with mango salsa Cocktail of seasonal fruits with passion fruit and vanilla sabayon (v) Spring onion, chestnut mushroom and Little Urn risotto (v) Homemade cream of wild mushroom soup with bacon snippets and chives (v+) Main Course Beef Rump pave and slow cooked blade of Yieldfield Farm beef with Old Spot bacon and caramelised shallots Lamb Honey and mint marinated rump, and confit of Blindhouse Farm lamb - £3.50 Supplement Fish Deep fried cod in local ale batter, duck fat chips and minted pea puree This week’s MSC recommended fish from sustainable waters Fowl Pot roasted lemon and thyme chicken with chargrilled fennel, carrot puree and chicken reduction Land Tian of roast vegetables layered in puff pastry, smoked red pepper and basil sauce (v) All main courses are served with a selection of fresh vegetables and potatoes (from the allotment when available) Duck fat chips £2 supplement Dessert Chocolate and orange fondant, vanilla ice cream Sticky toffee pudding with caramel sauce New season apple and pear parfait Slow cooked rice pudding with raspberry jam and clotted cream Selection of champion cheeses from the five counties Supplement of £4.50 Freshly brewed coffee £2.50 With homemade truffles and vanilla marshmallow Link to comment Share on other sites More sharing options...
CI Posted September 9, 2012 Author Share Posted September 9, 2012 Not the greatest menu, I'd probably go for the soup and beef of that Link to comment Share on other sites More sharing options...
saturdaygig Posted September 9, 2012 Share Posted September 9, 2012 Thanks might give it a go. So presumably it's a fairly mixed menu ? You have heard of google? No. Pray tell. Link to comment Share on other sites More sharing options...
ChrisVillan Posted September 9, 2012 Share Posted September 9, 2012 Not the greatest menu, I'd probably go for the soup and beef of that At least you gave it a couple of hours' thought, I'd say that's a fair crack of the whip. Link to comment Share on other sites More sharing options...
CI Posted September 9, 2012 Author Share Posted September 9, 2012 I've had slow cooked blade of beef before. If executed well it's delicious. The meet is soft enough to melt in your mouth. Actually the confit of lamb doesn't sound too bad either. Link to comment Share on other sites More sharing options...
TrinityRoadSteps Posted September 9, 2012 Share Posted September 9, 2012 I have eaten at VMF 3 times and every time it has been excellent. Remember they are students though and sometimes come across a bit nervous but the food is excellent. For the price I think you would struggle to get better. And you look over the Villa Park pitch while you are eating. What more could you want Link to comment Share on other sites More sharing options...
CI Posted September 9, 2012 Author Share Posted September 9, 2012 Wow that sounds brilliant Didn't realise you were overlooking the hallowed turf Definitely giving it a go Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 9, 2012 Share Posted September 9, 2012 Homemade soup ....wow I must go Link to comment Share on other sites More sharing options...
ender4 Posted September 11, 2012 Share Posted September 11, 2012 i might try this out soon, sounds good. Link to comment Share on other sites More sharing options...
coda Posted September 11, 2012 Share Posted September 11, 2012 I'd be tempted to boo after each course if I wasn't happy with it. Link to comment Share on other sites More sharing options...
LondonLax Posted September 11, 2012 Share Posted September 11, 2012 I'd be tempted to boo after each course if I wasn't happy with it. Link to comment Share on other sites More sharing options...
CI Posted September 11, 2012 Author Share Posted September 11, 2012 a souflee is a very difficult dish to pull off. You're talking about top quality cooking here. Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 11, 2012 Share Posted September 11, 2012 A cook to order souffle is tricky if your not used to doing them .....twice baked means exactly that ...made earlier then reheated maybe in a mornay or what ever sauce ... Sounds better than it is ...but hey these guys are learning so fair play Link to comment Share on other sites More sharing options...
CI Posted September 11, 2012 Author Share Posted September 11, 2012 but hey these guys are learning so fair play They are charging decent prices there so I'd hope they are a decnt way along the "learning" curve Link to comment Share on other sites More sharing options...
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