The Lost & Found Birmingham

Plump, glossy mixed Italian olives carefully marinaded in aromatic herbs and fine olive oil.

Warm, fluffy baked dough balls brushed generously with melted garlic butter and sprinkled with fresh chopped chives.

Smooth, creamy hummus topped with vibrant green basil pesto and a drizzle of olive oil, served with warm toasted flatbread wedges.

Delicate ribbons of premium oak-smoked salmon arranged on toasted focaccia with crispy capers, tangy lemon mayonnaise, and fresh pea shoots.

Rich chicken liver and brandy pâté served alongside golden beetroot piccalilli, dark balsamic glaze, fresh pea shoots, and toasted focaccia with salted butter.

Crispy karaage-fried chicken thigh glazed in sticky hot honey dressing, garnished with chives and served with truffle mayo.

Golden crispy chicken strips tossed in smoky barbecue sauce, sprinkled with fresh red chillies, and served piping hot.

Crispy battered cauliflower florets coated in smoky BBQ sauce, garnished with red chillies and chives, served with roasted garlic mayo.

Golden-brown halloumi fries dusted with red chillies and chives, served alongside sweet chilli jam and roasted garlic mayo.

Plump king prawns sizzled in rich garlic butter, served with garlic and rosemary focaccia, chives, and pea shoots.

Crispy tender pork belly bites drizzled with hot honey and truffle mayo, topped with chives and fresh pea shoots.

Sautéed button mushrooms in a rich garlic cheese sauce, topped with mature Cheddar, crispy smoked bacon, Mozzarella pearls, chives, and toasted focaccia.

Two juicy meatball sliders on mini brioche buns filled with pork and beef meatballs, BBQ sauce, mature Cheddar cheese, and crispy onions.

Classic British hand-battered haddock served with skin-on triple-cooked chunky chips, mushy or garden peas, homemade tartare sauce, and grilled lemon.

A colorful vegetarian tart filled with spinach, butternut squash, and quinoa, served with rosemary parmentier potatoes, maple carrots, seasonal greens, and tomato basil pesto.

Pan-fried sea bass fillets with crispy skin sitting atop garlic king prawns, white wine sauce, roasted parmentier potatoes, seasonal greens, and grilled lemon.

Fragrant Thai red vegetable curry with sweet potato, choi sum, bamboo shoots, and red pepper in a rich red curry sauce, served with wild rice and flatbread.

A vibrant sunshine salad featuring kale, brown rice, soya beans, gem lettuce, pea shoots, cucumber, tomatoes, red onion, pepper, French dressing, and crispy onions.

Pan-roasted chicken supreme served over truffle and chorizo roasted potatoes, topped with Italian hard cheese, seasonal greens, and tomato basil pesto.

Succulent 9oz sweetcure bacon chop with a fried free-range egg and grilled pineapple, served with triple-cooked chunky chips, thyme plum tomato, and watercress.

Creamy, rich mushroom risotto finished with Italian hard cheese shavings, served with garlic & rosemary focaccia and pea shoots.

Healthy bowl of roasted butternut squash and quinoa tossed with charred padrón peppers and an aromatic teriyaki and ginger dressing.

Thick-cut roasted cauliflower steak resting on a smooth caramelised cauliflower purée, garnished with green beans, roasted onion, capers, and lemon.

Juicy maple-glazed pork chop served alongside a golden chorizo and cheddar croquette, charred Tenderstem broccoli, potato terrine, and rich mustard sauce.

28-day aged steak, highly flavorful and lean cut, expertly grilled and recommended medium-rare.

28-day aged sirloin steak, deliciously full of flavor and expertly grilled, recommended medium-rare.

Wood-fired pizza base topped with spicy pepperoni slices, jalapeños, red chillies, and melted mozzarella.

Classic Margherita pizza with melted mozzarella cheese, sweet semi-dried tomatoes, and fresh basil on a blistered crust.

Vegetarian pizza topped with creamy goat's cheese, roasted red peppers, caramelised red onion chutney, and a basil pesto drizzle.

Generous portion of golden skin-on triple-cooked chunky chips, crispy on the outside and fluffy inside.

Crispy seasoned skinny fries dusted with fine sea salt.

Crispy fries tossed in aromatic truffle oil and generously topped with melted Italian hard cheese.

Golden, crispy beer-battered onion rings served piping hot.

Freshly baked pizza bread brushed with rich garlic butter and herbs.

Vibrant mix of lightly steamed seasonal greens including kale, peas, green beans, and mangetout.

Fresh side salad featuring mixed leaves, brown rice, grains, and crunchy vegetables tossed in a light French dressing.

Rich vanilla cheesecake on a crumbly biscuit base, topped with a tart sour cherry compote.

Decadent slice of rich chocolate and praline torte served alongside a tangy sour cherry compote.

Bright lunch-sized sunshine salad topped with sliced fresh avocado, grains, and seeds in a light French dressing.

Lunch-sized 5oz rump steak cooked medium-rare, served with triple-cooked chunky chips, thyme plum tomato, flat mushroom, and watercress.

Crispy hand-battered haddock goujons served with chunky chips, mushy or garden peas, tartare sauce, and lemon.

Crispy BBQ chicken strips paired with skinny fries, drizzled with garlic mayo and BBQ sauce, garnished with red chillies and chives.

Personal-sized Margherita pizza with bubbling mozzarella, semi-dried tomatoes, and fresh basil leaves.

Open BLT sandwich featuring thick maple glazed pork belly, roasted garlic mayo, dressed tomatoes, and baby gem lettuce on artisan bread.

Open-faced sandwich topped with grilled chicken breast, sliced avocado, gem lettuce, French dressing, and Italian hard cheese.

Gourmet open fish finger sandwich made with crispy fish goujons, dressed baby gem lettuce, tartare sauce, and a lemon wedge.

Open sandwich featuring hot honey glazed halloumi resting on smooth hummus with watercress and sliced red chillies.

Chargrilled rump steak served with crispy hash browns, a fried free-range egg, and roasted red pepper ketchup.

Vibrant avocado Caesar salad with crisp gem lettuce, Gran Moravia cheese, crunchy garlic croutons, and creamy avocado Caesar dressing.

Savory crispy Belgian waffle topped with delicate oak-smoked salmon and fresh chive crème fraîche.

Warm toasted flatbread topped with crispy bacon, a fried egg, tomato & sweet chilli jam, and crème fraîche.

Warm flatbread layered with grilled halloumi cheese, a fried egg, tomato & sweet chilli jam, and crème fraîche.

Slowly cooked spinach, leeks, and peas with cumin, topped with a poached egg, Greek yoghurt, and rose harissa, served with charred flatbread.