METRO BAR TO LAUNCH A CULINARY FIRST FOR BIRMINGHAM
One of Birmingham’s most popular venues, Metro Bar and Grill, is set to bring a first to the city with the launch of a new, pan-Asian restaurant concept following its acquisition by the Brandasia Group earlier this year.
Brandasia, which also runs the award-winning Asha’s Indian restaurant on Newhall Street, is looking to be the first restaurant operator to bring a pan-Asian menu to Birmingham’s city centre with the launch of ‘Zen at Metro’ in early 2016, which will sit alongside Metro Bar and Grill’s familiar daytime bar menu.
Pawan Kenth, director at Brandasia said:
“Metro Bar and Grill has been a popular location for city workers for two decades, and the formula of quality service, a warm welcome and good food isn’t something that we’re looking to change. However, we want to add to the experience by offering both our existing and new customers the opportunity to try something different.
“The idea behind our new concept for Metro is that we are offering a clear choice. By day, city workers can continue to enjoy a refreshed bar menu with firm favourites including steak sandwiches, sliders and mini fish and chips. What’s different is that we’re transforming the restaurant area to echo the iconic status of venues such as Nobu and Zuma in London, with an innovative menu that will take influences from across Asia.
“It’s a brave move on our part but we firmly believe that Zen at Metro will provide a new, sought after destination restaurant in a contemporary, lively setting, and will quickly become a welcome addition to Birmingham’s thriving fine dining scene.”
Zen at Metro is planned for launch in February 2016, following a full refurbishment.
Ahead of the launch, a new autumn menu has been introduced in both the bar and restaurant at Metro, with British and European dishes including lamb shanks with mustard mash and roast roots, and seafood risotto with king prawns. Diners can also enjoy a taste of what’s to come at Zen with the addition of a selection of dishes such as citrus and soy glazed black cod, and Muscovy duck breast, confit leg and pan fried foie gras in Asian spices.