VMF is reopening this month under a new name - Restaurant VMF.

The classy eatery will swing open its doors once again on Saturday September 8, after a summer break.

It will include a new menu, which include fantastic fare at fabulous prices.

Villa's restaurant serves up delicious food, delightful environment and dynamic service.

It's open every Friday, Saturday and Sunday in Trinity Road Stand's Directors and has received rave reviews since it opened.

Don't miss out on this fine-dining experience.

The evening menu, available on Friday and Saturday, is £24.95 for three courses.

Starters include twice-baked home hot smoked salmon soufflé, jerk chicken caesar salad with mango salsa, cocktail of seasonal fruits with passion fruit and vanilla sabayon, spring onion, chestnut mushroom and Little Urn risotto or homemade cream of wild mushroom soup with bacon snippets and chives.

For main course there is the choice of rump pave and slow cooked blade of Yieldfield Farm beef with Old Spot bacon and caramelised shallots, honey and mint marinated rump and confit of Blindhouse Farm lamb, deep fried cod in local ale batter, duck fat chips and minted pea puree, pot roasted lemon and thyme chicken with chargrilled fennel, carrot puree and chicken reduction or tian of roast vegetables layered in puff pastry, smoked red pepper and basil sauce.

All main courses are served with a selection of fresh vegetables and potatoes. Dessert consists of a choice of chocolate and orange fondant with vanilla ice cream, sticky toffee pudding with caramel sauce, new season apple and pear parfait and slow cooked rice pudding with raspberry jam and clotted cream.

For Sunday Lunch you can enjoy three-courses for £22.50.

Starter consists of a choice of twice-baked home hot smoked salmon soufflé, jerk chicken caesar salad with mango salsa, spring onion, chestnut mushroom and Little Urn risotto, homemade cream of wild mushroom soup with bacon snippets and chives.

Main course is roast sirloin of beef with homemade Yorkshire Pudding and honey roast parsnips thyme gravy, honey and mint marinated rump and confit of Blindhouse Farm lamb, pot roasted lemon and thyme chicken with chargrilled fennel, carrot puree and chicken reduction, tian of roast vegetables layered in puff pastry, smoked red pepper and basil sauce or a fish option of the week.

For desserts you can choose from chocolate and orange fondant with vanilla ice cream, sticky toffee pudding with caramel sauce, new season apple and pear parfait or slow cooked rice pudding with raspberry jam and clotted cream.

Contact 0121 326 1570 to reserve your places.