Now home to a new space, known as Recess, guests can eat, drink and socialise any way they wish from day to night.
We enjoyed the open plan design which had a laid back and cosmopolitan feel to it.
To start with, I tried the calamari which was crispy and light and exceptional. The salt, pepper and chilli had a delightful kick to it, and the lime dressing had enough sweetness to make this a truly sublime start to the meal.
The chickpea hummus was smooth, with rich flavours and went perfectly with the charred pitta bread. There are a wide variety of mains to sample, from the stunning sea bass fillets to the rump steak with the memorising chimichurri sauce. The steak I had was medium rare and the meat was tender, but perfectly cooked.
Our waiter couldn’t do enough to make us feel welcome, despite there being a busy restaurant to manage. The restaurant has a sophisticated crowd, comprising business men and women, weekend parties, and couples.
For dessert I had a chocolate and salted caramel torte, which tasted ok, but the texture was a little bit dense. My partner had the Eton Mess and whilst this was also satisfactory, it wasn’t served in a classic style which made it seem a little rushed. Perhaps when hotels don’t have an extensive a la carte menu, it may be better to limit the choice of desserts to focus on increasing the quality, rather than try to add too many options in which could compromise those important finishing touches.
Raw steel finishes, timber wall cladding and exposed filament light fittings have been used throughout to give a modern, industrial aesthetic while terrariums, deep green fabrics and cushioned lounge seating create a more comfortable feel.
General manager of the Hilton Garden Inn Birmingham Brindleyplace hotel, Mark Langham, said: “Recess is the ideal location for our guests who are looking to relax after a busy day shopping and site seeing around Birmingham or simply looking to wind down after work.
“The restaurant and outdoor terrace’s stunning contemporary style, along with the wide range of fresh food choices, has gone down really well with guests so far which is great to hear.”