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Met Bar & Kitchen has launched a new menu for Autumn/Winter featuring comforting, hearty dishes which are sure to tempt you out into Solihull in the colder, darker months.

Head chef Zeke Agrios and his kitchen team have been getting creative developing seasonal plates to sit alongside classic favourites such as the MK Burger and British Fish and Chips, which are remaining on the menu at the contemporary venue on the Warwick Road.

New starters include Ham Hock and Pea Terrine, piccalilli, sour dough toast; Pistachio Crusted Goats Cheese, roasted fig puree and herb leaves and Smoked Haddock, Chive Fishcake, poached egg and hollandaise.

Mains making an arrival this month range from the MBK Super Food Salad with red quinoa, sundried tomato plus halloumi or chargrilled chicken to Crispy Pork Belly, Seared Scallops with champ mash and crispy kale and a Duo of Lamb, roast striploin, braised shoulder, dauphinoise potatoes with spinach.

Sharers, sandwhiches, steaks, Sunday roasts - and superb homemade desserts - also feature on the Autumn and Winter menu.

In addition, the popular Mell Square restaurant has extended its weekend brunch offering with classics such as Eggs Florentine and Eggs Benedict appearing on the breakfast plates alongside the more unusual - but deliciously tasty - Sweetcorn and Coconut Fritters with spiced smashed avocado and tomato salsa.

Met Bar & Kitchen's new menu starts on Wednesday 5 October.

The Christmas Fayre menu is now available online at www.themetbar.com

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