{"id":11424,"date":"2015-08-13T16:58:29","date_gmt":"2015-08-13T15:58:29","guid":{"rendered":"http:\/\/tat.reddaisytrading.co.uk\/index.php\/2015\/08\/13\/sun-sea-sand-and-seafood\/"},"modified":"2017-03-16T14:49:00","modified_gmt":"2017-03-16T14:49:00","slug":"sun-sea-sand-and-seafood","status":"publish","type":"post","link":"https:\/\/www.theasiantoday.com\/index.php\/2015\/08\/13\/sun-sea-sand-and-seafood\/","title":{"rendered":"Sun, Sea, Sand and Seafood!"},"content":{"rendered":"<div id=\"content\">\n<h3>Birmingham\u2019s Culinary Scene is Thinking&#8230; Seafood!<\/h3>\n<p><img decoding=\"async\" vspace=\"10\" border=\"1\" hspace=\"3\" align=\"middle\" alt=\"\" src=\"http:\/\/theasiantoday.com\/wp-content\/uploads\/2015\/08\/anita-champaneri-august-2015-467x184.jpg\"\/><\/p>\n<p>&#13;<br \/>\nWhilst\u00a0 most of us are thinking about sun, sea and sand, Birmingham\u2019s culinary scene is thinking about seafood!<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nTwo openings this month have seen the long awaited Nosh and Quaff take shape on Colmore Row and Vivaanta light up the Mailbox canal out of no-where.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nNosh and Quaff is the latest venture to be launched by the Lasan Group at 130 Colmore Row and adds to a growing food scene in that part of the city.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nAfter a\u00a0 \u00a31 million refit, the previously derelict Colmore Row building is\u00a0 set to become one of the\u00a0 most prominent restaurants in the Colmore Bid area. It already borders Pure Bar and Kitchen, Chung Ying Central, The Bureau, The Lost and Found, and The Botanist to name but a few.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nWhilst we assume lobster is the height of luxury, Nosh and Quaff plans to make it an \u201ceveryday dish\u201d, pricing a whole lobster\u00a0and chip\u00a0at \u00a320 and serving lobster rolls for lunch.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nThere are half a dozen regular items on the menu including ribs, burgers, crab claws and hot dogs. So expect lots of smokehouse favourites and the best of surf and turf. The whole vibe is dirty glam and a must visit for a raucous night out.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nVivaanta is a new Indian restaurant\u00a0 on the other side of the city having taken over the site of the old Kinaree Thai. Lit up in red black and white, the floor to ceiling windows lets lots of light in as well as providing great views of the Mailbox and the Cube.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nVivaanta means \u2018to live well\u2019 and \u00a0the team have taken traditional Indian cooking and put an artistic twist on it to create this innovative seafood and spice restaurant.\u00a0 As well as your classic chicken and lamb dishes, it\u2019s a predominantly seafood menu. You can enjoy a vast array of delights from the ocean including lobster, prawns, scallops, sea bream, \u00a0seabass, crab and monkfish.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nThe highlight is a \u00a0spectacular slow-cooked Lobster dish. \u00a0Saut\u00e9ed in olive oil with spilt mustard seeds, crushed garlic, shallots and chillies, reduced in a sweetened plum tomato stock and finished with coconut milk and coriander, it really does taste as exquisite as it sounds.<br \/>&#13;<br \/>\n\u00a0<br \/>&#13;<br \/>\nA fine dining Indian restaurant is just what\u2019s missing from the Mailbox\/Cube complex and with an extensive fine wine list and cocktail menu, this is sure to be a firm favourite for those who enjoy the finer things in life.&#13;\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Birmingham\u2019s Culinary Scene is Thinking&#8230; Seafood! &#13; Whilst\u00a0 most of us are thinking about sun, sea and sand, Birmingham\u2019s culinary scene is thinking about seafood!&#13; \u00a0&#13; Two openings this month have seen the long awaited Nosh and Quaff take shape on Colmore Row and Vivaanta light up the Mailbox canal out of no-where.&#13; \u00a0&#13; Nosh [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[338,77],"tags":[78],"class_list":["post-11424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anita-champaneri","category-contributors","tag-anita-champaneri"],"_links":{"self":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/11424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/comments?post=11424"}],"version-history":[{"count":0,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/11424\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media\/11753"}],"wp:attachment":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media?parent=11424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/categories?post=11424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/tags?post=11424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}