Friday & Saturday evenings showcase our 7 & 9 course Tasting Menus.
Please arrive 30 minutes before your restaurant booking to enjoy a pre-dinner cocktail in our lounge bar.
Vegetarian & Vegan Tasting Menus also available; please note all menus are sample menus.

7 Courses £79
Optional Wine Pairing £69

Homemade Organic Sourdough
Whipped Flavoured Butter

Red Cabbage & Buttermilk
Compressed Apple & Seaweed
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Cornish Mylor Prawn
Hand-Rolled Garganelli & Shellfish Consommé
Dry Riesling, Head, Eden Valley, Barossa, Australia

Birds’ Liver Parfait
Fresh Fig & Walnut Granola
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Roast Loin of Monkfish
Oxtail Bourguignon, Butternut Squash
Pinot Nero, Sandro de Bruno Rosso Fumo, Veneto, Italy

Slow Roast Sirloin of Lake District Beef
Roscoff Onion, Maitake Mushroom & Nasturtium
Syrah, ‘Stone Paddock’, Paritua, Hawkes Bay, New Zealand

Sharing Cheese Board
(£10 per person supplement)
Killeen Goats’ Cheese, Montgomery Cheddar, Camembert, Soumaintrain & Crozier Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Cheese Wine Flight 25ml per cheese
(£22 per person supplement)

Truffle Infused Baron Bigod
(£15 per person supplement)
Homemade Garibaldi Biscuit & Truffled Local Honey
Tinto Vulcânico, The Azores Wine Company, Açores, Portugal

Jerusalem Artichoke
White Chocolate Milk Jam, Blackberry

Bitter Chocolate Marquise
Chestnut, Black Olive, Milk Crisp & Chocolate Stout Ice Cream
Black Muscat, Elysium, San Joaquin Valley, California, USA

9 Courses £110
Optional Wine Pairing £89

Homemade Organic Sourdough
Whipped Flavoured Butter

Red Cabbage & Buttermilk
Compressed Apple & Seaweed
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Cornish Mylor Prawn
Hand-Rolled Garganelli & Shellfish Consommé
Dry Riesling, Head, Eden Valley, Barossa, Australia

Birds’ Liver Parfait
Fresh Fig & Walnut Granola
Pinot Gris, Elk Cove, Willamette Valley, Oregon, USA

Chef’s Choice
The Finest Seasonal Ingredients
Drinks Pairing

Roast Loin of Monkfish
Oxtail Bourguignon, Butternut Squash
Pinot Nero, Sandro de Bruno Rosso Fumo, Veneto, Italy

Slow Roast Sirloin of Lake District Beef
Roscoff Onion, Maitake Mushroom & Nasturtium
Cabernet Sauvignon, Powers, Columbia Valley, Washington State, USA

Truffle Infused Baron Bigod
Homemade Garibaldi Biscuit & Truffled Local Honey
Tinto Vulcânico, The Azores Wine Company, Açores, Portugal

Sharing Cheese Board
(£10 per person supplement)
Killeen Goats’ Cheese, Montgomery Cheddar, Camembert, Soumaintrain & Crozier Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Cheese Wine Flight 25ml per cheese
(£22 per person supplement)

Jerusalem Artichoke
White Chocolate Milk Jam & Blackberry
Kumo, Cloudy Sake, Kanpai, London Craft Sake, UK

Bitter Chocolate Marquise
Chestnut, Black Olive, Milk Crisp & Chocolate Stout Ice Cream
Pineau des Charentes Rouge, Château de Beaulon, France

Food allergies & intolerance

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. We ask for a deposit of £20 per person to confirm your reservation.

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