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dd/mm/yyyy
Open Table

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maintained by

Cool Breeze Limited

Chefs Tasting Menu

AMUSE BOUCHE

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 MARINATED FOIE GRAS AND JERUSALUM ARTICHOKE TERRINE

Sauternes Poached Quince, East Hall Farm Beetroot Mousse

Pistachio Crumb, Toasted Brioche

la Fleur d’Or Sauternes,  France 2011

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‘MI CUIT’ OF WILD BROWN TROUT FILLET

Grilled Baby Fennel, Globe Artichoke, Pickled Beetroot, Horseradish Cream, Cox’s Apple Purée

Pinot Bianco, Quercus, Slovenia 2012

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DUO OF KENTISH RABBIT

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

Gewurztraminer, Ste Michelle, Washington State USA  2012 

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 BALLOTINE OF SLOW COOKED QUAIL

Confit and Fried Leg, Winter Truffles, Butternut Squash,

Sautéed Duck Liver, Sweet Wine Glaze

Macon Uchizy, Domaine Talmard, Burgundy France  2013

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DAY CAUGHT MONKFISH TAIL

Octopus Braised in Tomato, White Wine and Basil, Charred Cauliflower and Courgette,

Ragout of Borlotti and Haricot Blanc Beans, Saffron, Tomato and Chorizo Nage

Teroldego Rotaliano Riserva, Mezzacorona, Trentino Italy  2010

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ROASTED LOIN OF CHART FARM VENISON

Sautéed Foie Gras, Potato Fondant, Butternut Squash, Honey Glazed Parsnip,

Dark Chocolate and Juniper Jus

Chateau Jean-Pierre Gaussen, Bandol, France  2007

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STINKING BISHOP CHEESE FLAN

Salad of Dressed Apple, Celery, Hazelnut and Chive

Warres Otima 10yr Tawny Port

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SORBET

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RASPBERRY SOUFFLE

Raspberry Sorbet, Tahitian Vanilla Crème Anglaise

Elysium Black Muscat, Andrew Quady, California  2012

 

 

 

 

98.00 Per Person

50.00 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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