Review: Aria Restaurant, Hyatt Regency Hotel, Birmingham

As always, we were immediately and pleasantly struck by the airy and palatial grandeur of the Hyatt Regency Hotel. The large swing doors open up into a large atrium. Taking its cue from a theme on “The Secret garden,” replete with green foliage; trees dressed with sparkling star lights and table ornamentation.
To the right a large reception area, and the way ahead opened up to a large lounge area complete with imposing 30 foot white columns, that lead to the Aria restaurant. We were welcomed by the exceptionally amiable Venues Manager Jade Wilkes, an attractive and effervescent breath of fresh air after the proverbial long day in the office. Positively beaming with a vivacity and a surplus of charm and hospitality.
We were then led, willing, towards the newly inaugurated Aria bar area. The bar usually opens at 5pm. Here one might expect to be served anything on the continued English “Secret Garden,’ theme- These would include English Wines; gins and unique Floral Cocktails. Look out for the specialist secret garden Cocktail: A fusion of infused Cucumber Vodka, Fresh Mint and Elderflower.
Head chef Justin Gabriel Brown outlined his inspiration for the restaurant and bar décor as well as introduced us to his new Autumn menu. After the brief warming up exercise on the new Autumn menu, we were led by our hospitable and professional waitress Tamsin, who showed us to our tables.
The menu on offer was varied, comprehensive yet uncomplicated. For my starter, I chose the Scallops at £10.50. The scallops were seared and served with roast cauliflower puree and chorizo. This offering was very well cooked flavorsome and hot to plate as expected. We also selected the Smoked Salmon at £9.50. The Scottish smoked salmon was served with caper berries, chicory salad with rye bread wafer and lemon. The dish was a lovely combination of sweet and sour that was enough to stimulate the senses for what was to follow.
For our main courses, we selected the Seabass & Salsa for £19.00. This delightful choice consisted of generous pan seared seabass steak served with sautéed new potatoes, tender stem broccoli, green beans and Salsa Verde. The fish was cooked to perfection; a lightly fried and subtle dish that melted in the mouth. The lightly cooked vegetables delivered the perfect fresh wholesome crunchiness to accompany the dish. The salsa verde was prepared perfectly, as to not overpower the elements of the offering. Just enough to deliver that refreshing zing of the citrus flavoring to this perfect dish.
We also chose the Duck and Lentils at £18.50. This offering consisted of Confit duck leg, creamed potato, puy lentil ragout and Jus. This was a delicious gamey dish that didn’t disappoint. The potatoes, lentils and ragout jus, delivered the perfect balance of sweet, savory, that brought out the rich flavor of the duck.
We then completed our mains with the Venison & Spiced Cherries at £24.50. This dish of roast venison loin, braised red cabbage, creamed potato, and black cherry veal jus was nothing short of perfection. A hearty full-flavored dish, that didn’t fall short either. The sweet of the cabbage; the creamy light potatoes and sweet from the black cherry made this a full bodied and satisfying meal that I simply cannot fault. Delicious!
For dessert, we chose the Raspberry and Vanilla Trifle for £8.00. This was comprised of Layers of raspberry jelly and sponge, vanilla custard and Chantilly cream. The jelly wasn’t to overpoweringly sweet, the sponge was light and well-made and the Chantilly cream and vanilla custard worked well together. No disappointment here.
We then finished the meal with the Cranberry and Pear for £7.50. The cranberry and pear crumble tart was a perfect balance of sour from the fruit and cool with sweet from the ice cream.
The setting of the Aria restaurant, service received by Tamsin and the skillfully cooked food was all in all exceptional. If we factor in the short notice that was given to Sales Director Bernice Heard. The experience was nothing short of exceptional, 5 stars even! Thank you.
Rated an impressive 5 stars out of 5!
>Andre