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Make a Reservation
dd/mm/yyyy
Open Table

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maintained by

Cool Breeze Limited

Chefs Tasting Menu

AMUSE BOUCHE

 

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BALLOTINE OF ‘CORONATION’ CHICKEN

Kaffir Lime Leaf, Mango Salsa, Apricots, Fresh Coconut, Curry Purée, Coriander

Gewurztraminer, Chateau St Michelle, Washington, USA 2011

 

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NATIVE LOBSTER AND POTATO SALAD

Tartare of Hand Dived Scallop, Pea, Apple and Truffle Salad, Tarragon Mayonnaise

 Pinot Blanc ‘Signature’, Rene Mure, Alsace France 2012 

 

 

or

 

SLOW COOKED ORGANIC SALMON

Dorset Crab Mayonnaise, Raw Garden Peas, British Asparagus, Whole Grain Mustard, Sea Herbs 

Pinot Bianco, Quercus, Slovenia 2012

 

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SORBET

 

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ASSEITTE OF SALT MARSH LAMB

Braised Neck, Smoked Canon and Roasted Sweetbreads, Kentish Purple Sprouting Broccoli, Red Peppers, Almond and Sheep’s Curd Mouse, Roast Lamb Jus

Brouilly, Chateau de la Perriere, Beaujolais France 2011

 

or

 

‘28 DAY HUNG’ HEREFORDSHIRE BEEF FILLET ‘ROSSINI’

Foie Gras Mousseline, Button Mushroom Purée, Charred Baby Gem Lettuce, Braised Beef Feather Blade,

Smoked Bone Marrow, Sauce Diable

Single Vineyard Malbec, Decero, Mendoza Argentina 2010

 

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‘MELTED’ VACHERIN MONT D’OR CHEESE

Confit Potatoes, Pomegranate, Pickled Onion and Red Vein Sorrel

Petit Manseng ‘Cuvee Jean’, Chateau Jolys, Jurancon, France 2010

 

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GARIGUETTE STRAWBERRY ‘SALAD’

Aged Balsamic, Fresh Ricotta, Stem Ginger Granite, Strawberry Ice Cream, Meringue Shard

Moscato, Maculan, Dindarello, Veneto Italy 2011

 

or

WHITE CHOCOLATE AND VANILLA CHEESECAKE

Flavours of Orange, Clementine Sorbet, Tarragon, Spiced Tea Gel, White Chocolate Powder

Tokaji ‘Cuvee’ Sauska’ Hungary 2003

 

 

 

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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