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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

Macon Uchizy, Domaine Mallory & Benjamin Talmard, France  2013

 

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DUO OF KENTISH RABBIT

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

Gewrztraminer, Ste Michelle, Washington State USA  2012 

 

or

 

TERRINE OF LOCH FYNE SMOKED SALMON

Lightly Curried Butter, Anchovy, Coriander, Cox’s Apple, Horseradish Espuma, Pommes Soufflé

Pinot Bianco, Quercus, Slovenia 2012

 

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ROASTED LOIN OF CHART FARM VENISON

Sautéed Foie Gras, Braised Red Cabbage, Potato Fondant, Butternut Squash, Honey Glazed Parsnip,

Dark Chocolate and Juniper Sauce

Vin de Pays Principauté d’Orange Classique, Domaine de la Vielle Julienne, France 2005

 

or

 

ASSIETTE OF AGED BEEF ‘BOURGIGNON’

Coal Grilled Sirloin, Sweetbread, Slow Cooked Jacobs Ladder,

Braised Celery, Watercress Purée, Braising Liqueur

Rioja Reserva, El Coto de Imaz, Spain 2008

 

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SORBET

 

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ROQUEFORT PAPILLON

White Truffle Honey Glaze, Lemongrass Granola, Apricot Purée

Petit Manseng, Chateau Jolys, Jurancon, France 2011

 

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BITTER CHOCOLATE AND CLEMENTINE JAFFA CAKE

Rich Chocolate Cremeaux, Confit Orange Zest,

Clementine Gel and Sorbet, Poached Kumquats

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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