Chef in Brum @RestaurantAdams @the_oysterclub
Joined June 2010
- Tweets 6,344
- Following 0
- Followers 6,686
- Likes 3,673
620 Photos and videos
Adam Stokes retweeted
26 Oct 2023
π Woohoo! Native oysters are in season - why not join us from 12 noon for the perfect pairing of oysters and a glass of refreshing fizz? π₯ We're open all day and we'd love to have you! π€
1
5
965
Adam Stokes retweeted
26 Oct 2023
We are thrilled to announce that the shipment of exquisite wines from ChΓ’teau La Conseillante has safely arrived at our 16th-century cellars. In just over three weeks winemaker Marielle Cazaux is set to take centre stage at our upcoming wine dinner at @RestaurantAdams (1/2)
1
2
5
1,396
Adam Stokes retweeted
24 Oct 2023
New to the menu:
Pork chop, smoked anchovy & sage beignets, cavolo nero, burnt apple ketchup with a cider and mustard sauce.
2
2
682
Adam Stokes retweeted
20 Oct 2023
Just a reminder that we'll be closed next week for annual holiday and returning on Tuesday 31st October
Reservations are currently available for the rest of this year as well as January 2024
2
8
1,004
Adam Stokes retweeted
20 Oct 2023
Our first special Friday lunch on the Chef's Table has now sold out, so we've added another date for a Grouse lunch, Friday 10th November. 5 courses with a Grouse main for Β£95 per person.
Booking are available through the website alongside our Venison lunch on 17th November
2
2
774
Adam Stokes retweeted
19 Oct 2023
Balancing the sweet and salty flavour of our rock oyster's with a ginger, chilli and soy dressing
2
5
634
Adam Stokes retweeted
16 Oct 2023
Our Private Dining Room is an ideal space to hold your celebrations and events. With a viewing window to the kitchen and seating up to 24, we'd be delighted to hold your next event at The Oyster Club
1
1
7
912
Adam Stokes retweeted
12 Oct 2023
Starting off a series of one off special lunches, we're opening up our chef's table for a celebration of grouse. A 5 course menu with grouse main course exclusively for a maximum of 12 people. Full details and reservations are available through the website now.
2
5
2,282
Adam Stokes retweeted
8 Oct 2023
π± Explore a world of delicious options with our vegan and vegetarian delights
We have vegan and vegetarian options across all of our menus, simply let us know at the time of booking
1
3
17
1,635
Adam Stokes retweeted
7 Oct 2023
Indulge in a feast of flavors from the comfort of your own space! ππ€ Our NEW Takeaway Menu is available this weekend
1
1
750
Adam Stokes retweeted
5 Oct 2023
A starter on our current lunch menu:
TORCHED MACKEREL
celeriac, greengage, nori
2
10
1,283
Adam Stokes retweeted
4 Oct 2023
Currently on our Fish Plates is this beautifully roasted Skate Wing with wilted spinach and caper butter π
Back open today with our takeaway menu also available
1
8
831
Adam Stokes retweeted
30 Sep 2023
π¦ We love lobster at The Oyster Club! π¦
Available on the menu as a whole or half, it's also part of our hot shellfish platter, an optional extra on our chilled shellfish platter and it's also available on our takeaway menu! π π
2
5
644
Adam Stokes retweeted
28 Sep 2023
π¦π₯ Seafood Heaven! π Indulge in a mouthwatering hot shellfish platter with lobster, succulent scallops, plump prawns, and more! π€π Dive into the ocean of flavors with us ! πβ¨
Served with garlic & parsley butter, bΓ©arnaise sauce and samphire π
1
1
5
1,165
Adam Stokes retweeted
27 Sep 2023
π― π Honey and lemon sponge, filled with blueberry compote, caramel tuile, fromage blanc, blueberry gel, fresh blueberries, oxalis and blueberry sorbet. Finished with a lemon and mascarpone crΓ¨me anglaise...our current dessert on our lunch 3 and lunch 5 menu ππ―
1
3
31
4,830
Adam Stokes retweeted
23 Sep 2023
Some of our restaurant favourites are now available for takeaway! Enjoy your choice of fish and chips, lobster and more either at home, in the office or on the go.
We're initially running collection only during normal restaurant opening hours, simply call the team and collect
2
6
1,103
Adam Stokes retweeted
21 Sep 2023
New on our large plates menu is Salmon fishcake topped with a soft boiled egg and finished with a mustard, chive and salmon roe sauce
3
11
1,184
Adam Stokes retweeted
19 Sep 2023
Our new main course on the tasting menu is Squab Pigeon, stuffed under the skin with an offal mousse and roasted on the crown. Served with soy leeks, elderberry dressed beetroot and cherry compote.
We also make a parfait from the remaining offal and glaze in a cherry glaze
1
2
675
Adam Stokes retweeted
15 Sep 2023
We've got a couple of tables remaining for our wine dinner next week which has proved very popular.
Bookings are available online or via our reception.
Details of our next wine dinner in November, will be released soon π·
2
2
926