Coming from the creative minds behind The Humble Pub Co, owners of The Prince of Wales, The British Oak and next door neighbours The Dark Horse, Cheval Blanc comes with an estimable pedigree.
Run by GM Abigail Connolly and Chef Cyd Tachdjian their aim is to bring a wine bar with impeccable food to Moseley. Wifey and I heard about their special weekend offer on Mussels and a glass of Wine for £10 (also available as Mussels only for £5), so we took the brother and sister-in-law over for a taste on one of their rare visits from Jersey.
The decor could be described as eclectic, with bottles for light shades, vintage lampshades and mismatched chairs, all tastefully done. The star of the show is the wine cellar. Positioned in front of the bar and topped with thick glass, it’s a nice touch to look down and see some of the bottles on offer.
The wine to the accompany the mussels was Clip, a Portugese Vinho Verde. Made by two friends, Pedro Barbosa and João Maria Cabral, they are aiming to celebrate the local variety Loureiro grape. This is done by following a policy of minimal intervention and care for the ecosystem, in order to grow grapes that ripen well and can display the terroir from which they come. The wine wasn’t dry but crisp, at the same time with a slightly floral taste and a complex almost mineral aftertaste.
The mussels themselves were no small portion – a huge bowl, full of large juicy morsels in a chilli and lemongrass broth. The mussels were very fresh with no overpowering ‘fishy’ taste. The broth was heavy on the lemongrass but enough chilli to make its presence known. Perfect for Wifey but brother-in-law would have preferred a touch more heat (maybe some chilli flakes on the table as an added extra would have allowed us to adjust for taste).
The accompanying crusty bread was delicious and soaked up the broth nicely, my only disappointment was there wasn’t enough! After munching through the mussels, there was still plenty of broth which I would have loved to dunk an extra slice or two into like the savage that I am! Maybe an option to pay a pound or two more for an additional portion of bread for the table would be welcome.
All in all, we loved the experience and will look to return again soon. Cyd will be rotating the recipes for mussels with other flavours such as chorizo, paprika and madras sauce. There’s enough temptation to keep returning…
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