Trillium, a new restaurant in Birmingham, offers a unique dining experience that challenges the traditional fine dining atmosphere. The review highlights the restaurant's bold and playful approach, which is a refreshing change from the usual sedate and refined Michelin-starred establishments. The writer is immediately drawn to Trillium's vibrant and welcoming atmosphere, with its open kitchen, busy decor, and jolly service. The restaurant's menu is a delightful surprise, featuring indulgent and imaginative dishes that are surprisingly generous in portion size. The review praises the food's spot-on execution, with highlights including the battered potato scallop with soured cream, the XXL gougère, and the coddled duck egg. The writer is particularly impressed by the attention to detail and the unique flavor combinations, such as the mysterious dish of warm chicken fat laced with malt vinegar and the smoked almond paste on the sourdough. The restaurant's small plates, including the beef carpaccio with pickled shimeji mushrooms and the vadouvan-spiced heritage carrots, are also highly recommended. The review concludes that Trillium is a genuine attempt by a Michelin-starred restaurateur to create a semi-rowdier yet still upmarket stage, and it has successfully pulled it off. The writer encourages readers to visit Trillium and enjoy the restaurant's unique and delightful dining experience.
