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

Jersey Royal
English Asparagus, Egg Yolk & Truffle
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Salt Baked Tokyo Turnip
Lovage Emulsion, Burnt Apple & Sourdough Crumb
Grüner Veltliner, Gruber Röschitz, Weinveirtel, Austria

Birds’ Liver Parfait
Blood Orange & Toasted Walnut
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Chalk Stream Trout
Wye Valley Asparagus, Burnt Grapefruit & Oyster Leaf Emulsion
Arinto/Verdelho, Branco Vulcanico, Azores Wine Company, Açores, Portugal

Slow Roast Cheek of Iberico Pork
Calçot Onion & Caramelised Leek Cream
Carignan/Grenache, Celler Masroig Rojalet Seleccio, Montsant, Spain

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

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

Whipped Yoghurt Panna Cotta
Mango, Lime & Lemongrass

Caramelised Banana Crémeux
Rum Poached Banana, Burnt Butter Crumble & Chocolate Ice Cream
Trebbiano/Malvasia/Grechetto, Talosa Vin Santo Di Montepulcano, Tuscany, Italy

9 Courses £110
Optional Wine Pairing £89

Homemade Organic Sourdough
Whipped Flavoured Butter

Jersey Royal
English Asparagus, Egg Yolk & Truffle
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Soy & Whey Cornish Mackerel
Pickled Daikon, Buttermilk, Apple & Radish
Cabernet Franc / Syrah, Sunset Rose, Chateau Ksara, Beqaa Valley, Lebanon

Salt Baked Tokyo Turnip
Lovage Emulsion, Burnt Apple & Sourdough Crumb
Grüner Veltliner, Gruber Röschitz, Weinveirtel, Austria

Birds’ Liver Parfait
Blood Orange & Toasted Walnut
Pinot Gris, Elk Cove, Willamette Valley, Oregon, USA

Chef’s Choice
The Finest Seasonal Ingredients
Drinks Pairing

Chalk Stream Trout
Wye Valley Asparagus, Burnt Grapefruit & Oyster Leaf Emulsion
Arinto/Verdelho, Branco Vulcanico, Azores Wine Company, Açores, Portugal

Lake District Herdwick Lamb
Buttered Morels, Morel Purée & Wild Garlic
Grenache ‘Old Vine’ Head Wines, Barossa, Australia

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

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

Whipped Yoghurt Panna Cotta
Mango, Lime & Lemongrass
Ginger & Lemongrass

Yorkshire Rhubarb Parfait
Sauternes Poached Rhubarb, Caramelised White Chocolate & Pistachio
Trittenheimer Apotheke Riesling Auslese, Werner, Mosel Valley, Germany

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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