The last visit to Mr Cooper’s for a menu review proved to be a positive experience, setting the bar high for a returning look at the Sunday dinner menu. To take a look at our writer’s first impressions, read our first look at Mr. Coopers here.
Mr Cooper’s, The Midland Hotel’s modern British Brasserie, has launched a new Sunday lunch menu, with head chef Rebecca Richardson adding a range of new dishes focussing on using the best seasonal British produce, alongside utilising the hotel’s in-house butcher.
Just like the a la carte choices, the Sunday menu draws inspiration that nods to the restaurants roots in horticulture (no pun intended). The namesake of the restaurant, also known simply as Mr. Cooper, owned both a house and garden on the very site where the hotel stands now. As a passionate enthusiast of plants and growing local produce, the real Mr. Cooper is honoured in the theme of the restaurant as each dish infuses vegetable and flower inspiration. Even the decor takes note and includes playful furnishings, with indoor lamps and benches setting the scene beautifully in the dining area.
The Sunday dinner menu centres around the roast options and offers a selection of starters, sides and desserts to suit. Homemade bread works well as a comforting snack to graze on while enjoying a cocktail and perusing the mains, as we previously mentioned, the Old Fashioned is one not to be missed. On the starters front, there is a good balance of vegetarian and meat options to choose from. From Jerusalem artichoke soup to Gin-cured salmon, there are choices to tickle a variety of tastebuds.
One starter dish that caught attention was the Wild Mushroom Truffle, this was expertly presented on grilled bread and topped with an appetising poached egg. Filled with rich flavours and seasoned beautifully with garlic and salt, the mushroom starter makes a hearty choice. As the poached egg melts into the bread, this produces a soft and soggy texture, held together with the chopped mushroom pieces.
Besides the traditional roasts, you can also choose from a range of steaks and classics mains. The mains include; sea bass, lamb and risotto options, to name just a few.
It just wouldn’t be a Sunday menu review without trying the classic roast topside of beef.Served in generous slices, the beef is a satisfying choice though was a little chewy due to the pinkness of the meat. Each roast comes set alongside a mix greens, a large Yorkshire pudding, roasties and a healthy dose of gravy. You can, of course, build your order up and take full advantage of the menu choice as the above image shows, with the addition of complementary sides like the Chantenay carrots and mashed potato. Both are morishly good, as the carrots come glazed in a sweet garnish and the mash comes served creamy and soft.
Mr. Cooper’s really excels in desserts, the range and standard on offer are impressive throughout the menu and the Sunday edition doesn’t disappoint. You can choose from the simple to the extravagant, from a basic Caramel Tart to the showstopping Allotment dish. The Caramel Tart delivered on flavour, offering delectably sweet flavour. The crisp, crumble base excellently accompanied the soft tart and sharp ice-cream.
The Allotment is truly something to behold, sculpting chocolate, sweets and mousse to form a visual display of gardening spectacle. Very charming, this signature dessert perfectly epitomises the spirit of the restaurant and gives a flavoursome mix of textures and tastes to boot.
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