7 Courses £155
Wine Pairing £125
Tasting Menu
Homemade Organic Sourdough
Whipped Flavoured Butter
Native Lobster & Cognac Bisque
Poached Lobster, Vegetable Paysanne & Lobster Tempura
Tradition Brut Blanc de Noirs, Fox & Fox, Mayfield, Sussex High Weald, England
Caramelised Hand Dived Falmouth Scallop
Clementine, Pomegranate, Shallot & Chicory
Arinto/Verdelho, Branco Vulcanico, Azores Wine Company, Açores, Portugal
Birds’ Liver & Madeira Parfait
Fermented Autumn Cherries, Yoghurt, Pistachio & Black Pepper
Riesling Kabinett Annaberg, Werner, Mosel, Germany
Roast Fillet of Stone Bass
Allotment Artichokes, Fowey Mussels & Sauternes Velouté
Givry Blanc `Cuvée Amelie` Domaine Besson, Burgundy, France
Slow Roast Sirloin of Retired Dairy Cow
Mustard Seed & Dill Glazed Allotment Beetroot, Black Garlic & Roasting Juices
Barrel Fermented Malbec, Saurus, Familia Schroeder Patagonia, Argentina
Blackberry
Yoghurt, Balsamic & Thyme
Sake Royale
White Chocolate Parfait
Lemon Curd, Torched Meringue, Honeycomb & Macadamia Nut
Beerenauslese Weissburgunder, Heiderer- Mayer, Wagram, Austria
Vegetarian Tasting Menu
Homemade Organic Sourdough
Whipped Flavoured Butter
Leek & Chive Velouté
Cream Cheese, Vegetable Paysanne & Pomme Soufflé
Tradition Brut Blanc de Noirs, Fox & Fox, Mayfield, Sussex High Weald, England
Caramelised Tokyo Turnip
Clementine, Pomegranate, Shallot & Chicory
Arinto/Verdelho, Branco Vulcanico, Azores Wine Company, Açores, Portugal
Thyme Panna Cotta
Fermented Autumn Cherries, Yoghurt, Pistachio & Black Pepper
Riesling Kabinett Annaberg, Werner, Mosel, Germany
Roast Allotment Artichoke
Artichoke Purée, Crisp Artichoke & Truffle Cream
Givry Blanc `Cuvée Amelie` Domaine Besson, Burgundy, France
Mustard Seed & Dill Glazed Allotment Beetroot
Mustard Seed & Dill Glazed Allotment Beetroot, Black Garlic & Roasting Juices
Barrel Fermented Malbec, Saurus, Familia Schroeder Patagonia, Argentina
Blackberry
Yoghurt, Balsamic & Thyme
Sake Royale
White Chocolate Parfait
Lemon Curd, Torched Meringue, Honeycomb & Macadamia Nut
Beerenauslese Weissburgunder, Heiderer- Mayer, Wagram, Austria
Vegan Tasting Menu
Homemade Organic Sourdough
Mrs Middleton’s Rapeseed Oil & Balsamic
Leek & Chive Velouté
Vegetable Paysanne & Pomme Soufflé
Tradition Brut Blanc de Noirs, Fox & Fox, Mayfield, Sussex High Weald, England
Caramelised Tokyo Turnip
Clementine, Pomegranate, Shallot & Chicory
Arinto/Verdelho, Branco Vulcanico, Azores Wine Company, Açores, Portugal
Thyme Panna Cotta
Fermented Autumn Cherries, Yoghurt, Pistachio & Black Pepper
Vouvray Sec, Cuvée Amédée, Phillippe Brisebarre, Loire Valley, France
Roast Allotment Artichoke
Artichoke Purée, Crisp Artichoke & Truffle Cream
Godello, ‘San Salvador’, Abad, Bierzo, Spain
Mustard Seed & Dill Glazed Allotment Beetroot
Mustard Seed & Dill Glazed Allotment Beetroot, Black Garlic & Roasting Juices
‘Halcyon Days’, Nero d’Avola, Barmera, Riverland, Unico Zelo, Australia
Blackberry
Balsamic & Thyme
Sake Royale
White Wine Poached Pear
Pear Sorbet, Honeycomb & Macadamia Nut
Latitude Muscat de Beaumes-De-Venise, Rhone Valley, France
Information
Deposits & cancellation policy
Please advise of any special dietary requirements or allergies at point of booking and inform your waiter on arrival. A discretionary 12.5% service charge will be added to your bill.
For special days and events we ask for full payment at the point of booking for menus and service charge to confirm your reservation. We ask for 3 days notice to cancel your special day reservation.
Guest Wifi: THOMPSON ST ALBANS GUEST
Password: thompsonstalbansguest