Michelin starred chef Adam Stokes is set to open his second restaurant in Birmingham next year.
The Oyster Club which will be an oyster bar and seafood restaurant, will open on Temple Street next door to The Ivy restaurant in February 2019.
Described as an “approachable, relaxed bar and restaurant offering high end food”, diners will be greeted to a 24 seater bar where foodies will be able to enjoy a selection of oysters including Carlingford and Loch Fyne with a choice of condiment, such as the classic Tabasco and mignonette sauce. To complement the dishes, there will be an extensive wine and Champagne selection along with stout and Guinness to pair nicely with the oysters.
The 30 cover restaurant downstairs will have a menu of freshly sourced seafood including prawn cocktail, Teriyaki salmon, fish and chips and oysters as well as steak and vegetarian meals.
In an interview with BirminghamLive, Adam said: “The Oyster Club has been a long time in the making for me.
“Cooking seafood has always been a big passion and I knew I could create something special for Birmingham.
After opening Adam’s as a pop-up restaurant on Bennett’s Hill back in 2013, Adam won a Michelin star within six months of being in Birmingham and later moved Adam’s to a bigger location on Waterloo Street. He had previously won a Michelin star through his work at Glenapp Castle in southwest Scotland.
Adam said: “I’m putting the experience and knowledge from running Adam’s and putting it into a simple product.
“It is difficult to source good quality fish because of the city’s location. Through my knowledge, training and experience I know I can deliver something special for Birmingham.
“Working in Scotland, I had great access to superb seafood. I still have my contacts from my days at Glenapp. I know I can do seafood really, really well.
“I originally thought about doing a restaurant that served solely fish and chips – but the idea evolved to cover all seafood.
“There will be fish and chips on the menu but it will be a prime fish – such as halibut or bream and chips.”
Adam added: “I’m not trying to do anything revolutionary. We are just trying to serve the best quality seafood. The fish will be cooked accurately, seasoned correctly and sourced appropriately.”
The aim is to serve good quality seafood – obviously that comes with a price – seafood is expensive these days. So the price points will be dictated by the market.”