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Make a Reservation
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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ROASTED LOIN OF CHART FARM VENISON

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

Dark Chocolate and Juniper Sauce

Monastrell 4 Meses, Juan Gil, Jumilla Spain 2013

 

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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FLAVOURS OF WINTER TRIFLE

Wild Berries, Poached English Fig, Tokaji Jelly, Almond Biscuit,

Iced Anise Custard, Red Wine Tuille

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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