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dd/mm/yyyy
Open Table

Website designed and
maintained by

Cool Breeze Limited

Chefs Tasting Menu

AMUSE BOUCHE

 

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LIGHTLY GRILLED BREAST OF WOOD PIGEON

Warm Salad of Quail’s Egg, Smoked Tomato, Mushroom, Salt Baked Beetroot

Saumur ‘les Bessieres’, Vignerons de Saumur, Loire France 2011

 

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DUO OF KENTISH RABBIT

Hand Dived Orkney Scallops, Mozzarella, Rabbit Jelly, Tarragon Purée, Dijon Mustard Vinaigrette

 Live Wire Riesling, Langmeil , Barossa Valley, Australia  2012

 

or

 

CURED LOCH DUART SALMON

Horseradish Espuma, Fennel, Tomato Essence Jelly, Cucumber Sous Vide, Apple Syrup

Pinot Bianco, Quercus, Slovenia 2012

 

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SORBET

 

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ASSIETTE OF SALT MARSH LAMB

Braised Neck, Smoked Cannon and Roasted Sweetbreads, Tendersrem Broccoli,

 Red Pepper Pipperade,
 Almond and Sheep’s Curd Mousse, Roast Lamb Jus

Teroldego Rotaliano Riserva, Mezzacorona, Trentino Italy 2010

 

or

 

ASSIETTE OF AGED BEEF ‘BOURGIGNON’

Coal Grilled Sirloin, Sweetbread, Slow Cooked Jacobs Ladder, Carrot and Potato Gratin,

Braised Celery, Watercress Purée, Braising Liqueur

Malbec Don David, Bodega Michel Torino, Argentina 2012

 

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ROQUEFORT PAPILLON

White Truffle Honey Glaze, Lemongrass Granola, Apricot Purée

Sauternes, la Fleur d’Or, Bordeaux, France 2011

 

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SALAD OF KENTISH STRAWBERRIES

Olive Oil Cake, Sweet Black Olive Tapenade and Crumb, Textures of Pistachio

Elysium Black Muscat, Andrew Quady, California, U.S.A. 2012

 

 

or

 

ITALIAN LIME TORTE

Lemongrass and Black Pepper Crumble, Lime Leaf Syrup,

Almond Sponge, Bay Leaf Ice Cream

Moscato, Maculan, Dindarello, Veneto, Italy 2011

 

 

75.00 Per Person

30.00 Per Person extra to including a glass of wine with each course

The Chefs Tasting Menu has been created so you can enjoy smaller

portions of some of Thackeray’s signature dishes

The Chef’s Tasting Menu is for the whole table

 

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