Ribeye Birmingham new menu highlighted by rare WX9 Wagyu

With Ribeye in Manchester having won #FtLionAwards ‘Restaurant of the Year’ in 2022, a review of the new Birmingham branch was inevitable.

This 100-cover restaurant has a white blossom tree as the central focal point of its sumptuously designed interior, as well as an additional dining room for those looking for a more VIP experience.

Located at the hugely popular canal-side leisure destination of Brindley Place, there’s also the option of al fresco dining, with the central square’s water fountains serving as a scenic backdrop.

Ribeye combines an exceptional menu with incredible aesthetics

In spite of the aesthetics though, our visit was to try Ribeye’s newly launched summer menu, with some mouth-watering dishes you simply will not find at other fully Halal restaurants.

What’s more, since this steakhouse also happens to be among a select few that offer the highly sought-after WX Wagyu from Australia, it would be a crime to visit and not try this Grade 9 beef as part of our review.

But, of course, before anything else, the inevitable question, at least for us, was whether lightning would strike twice.

Would Ribeye achieve the near-impossible and be rated a perfect 5/5, thereby becoming the first restaurant to achieve the double with FtLion?

The World Steak Challenge Winner WX9 Wagyu boasting a Grade 9 marbling score, 360 days grain-fed, and hormone-free Australian Wagyu. Only 10% cattle globally achieve Grade 9.

Ribeye WX Wagyu Grade 9 (10oz) – Red grape & tarragon veal sauce, potato terrine, ginger-scented seaweed, £145

Ribeye WX Wagyu Grade 9 (10oz) – Red grape & tarragon veal sauce, potato terrine, ginger-scented seaweed, £145

With the Wagyu recommended being cooked medium rare, Ribeye pan-sear theirs on a high heat to create a delicate crust that helps to enhance the beef’s flavour while concurrently locking in those precious juices.

Although ours was cooked medium, we knew we were in for something truly special when our knife didn’t so much cut through as glide through the meat.

Grade 9 WX Wagyu! Life just doesn’t get any better

Following the addition of a touch more sea salt to taste, our 10oz ribeye cut turned out to be one of those culinary experiences of a lifetime.

An absolutely dreamy piece, with the sweet flavours of umami goodness coming through with each and every bite.

This is probably the closest anyone might come to a food-oriented equivalent to an ecstatic mystic state of euphoria.

What’s more, the red grape and tarragon veal sauce this was served with was one of the best we have ever had, taking our experience to hitherto unexplored heights.

This also came with a lovely crisp potato terrine, which, although peculiarly topped with ginger scented seaweed, worked a treat.

Crispy Chicken Cheddar Globes – Confit chicken blended with mature cheddar, scallions, lemon pepper, saffron aioli, £10.00

Exquisite balls of goodness! These Crispy Chicken Cheddar Globes were precisely as described.

A delicately light and crispy casing gave way to an aromatic mixture of chicken and cheese, which was beautifully complemented by the rich fragrance of the smooth saffron aioli sauce.

Goats Cheese Crostini – With a rich red onion balsamic marmalade, crispy sourdough crostini, £8.00

This was one of the dishes of the review! Although this may not be everyone’s first choice, if you’re looking for something left-field that harmoniously combines punchy flavours and textures, then this Goats Cheese Crostini is it.

While the flavour profile of some goasts cheese can be overly strong, Ribeye’s was pleasantly piquant, while also being battered in a light rice-flower coating.

As such, be liberal in smearing plenty of this smooth cheese over a thin slice of crunchy, toasted sourdough bread, before adding some of the red onion marmalade, with flecks of pomegranate therein, to deliver just that right level of tangy-sweetness, as well as a surprising touch of heat.

Tower of Dynamite Prawns – Guacamole & curly endive, tomato & horse radish cream, chipotle chilli, £12.00

Loved the way in which all that tangy chipotle chilli sauce was unabashedly poured over juicy prawns battered and fried to a golden finish.

The gentle heat from that creamy sauce worked really well with the complex flavours of the bed of guacamole endive. Dangerously addictive this.

Pan Fried New Zealand Lamb Chops – Minted honey meat glaze & petite potato croquette, £14.00

The secret to this starter was the unbelievably delicious pot of jus that came with this Pan Fried New Zealand Lamb Chops.

Although the chops themselves were marinated in a mellow honey glaze, and paired with a small potato croquette that we thoroughly enjoyed dunking into that gravy, the depth of flavour to that gravy ultimately helped make this dish.

Herb Encrusted Lamb – New Zealand lamb, buttered kale & parsnip puree, roasted shallots, jus, £32.00

While we knew we were in for a treat even before tucking in, it was again the spectacular jus that elevated this Herb Encrusted Lamb.

Covered in a herb coating, the loin of New Zealand lamb was handled well, turning out pink and juicy on the inside, with just that right amount of chewiness.

Whatever the chef’s secret in mastering gravies, this silky smooth one had bags of flavour. Combined with the sweetness of the caramelised shallots, and the bitter earthiness of the bed of kale and parsnip puree, the entire thing culminated in a thoroughly satisfying munch.

Pollo Allegro – Chicken breast filled with wild mushroom duxelle, creamed leaks, oyster mushrooms, £30.00

And what can be said of an utterly tender breast of chicken, which isn’t just thoroughly filled with a minsed wild mushroom duxelle, but also comes with another gravy to die for?

Presented on a bed of creamed leaks and surrounded by soft segments of oyster mushrooms to boot, the aromatic duxelle, with its concentrated mixture of earthy goodness, played just as significant a part as the meaty-flavoured jus in making this Pollo Allegro the best of the mains.

Cod Loin En Papillotte – Citrus & root vegetables, red pimento tapanade scented with fennel, £30.00

A Cod Loin En Papillote that proves that Ribeye are not just about their selection of meats.

When you have a team of chefs with the knowledge of delivering dishes like the goasts cheese reviewed above, and now this fish dish, you can understand why this restaurant brand is so highly regarded.

The plump piece of cod steamed in this paper bag wasn’t just covered in a layer of grilled red pimento paste with a touch of heat to it, but also flaked apart into juicy white segments with no effort at all.

And once that scented cream was poured over the top of those root vegetables cooked in a buttery-citrus sauce, we couldn’t get enough of all those aromas and flavours.

Cheesy Garlic Bread, £5.00

And you simply cannot go wrong with garlic bread with copious amounts of grilled cheese on top.

Pompeii Punch – Pomegranate & creamy coconut; Passion Fruit Martini – Passion fruit, vanilla, lime – £8.00 each

These two beverages are a worthy new addition to what is altogether an impressive selection of carefully-crafted mocktails.

While the fruity zestiness of the Pompeii Punch assured sophisticated flavours, with the coconut meandering through in the background, the Passion Fruit Martini maintained the sweetness of the vanilla throughout, before ending in an eye-squintingly satisfying tangy ending.