Our 5, 7 & 9 course Tasting Menus are available Tuesday to Thursday evening, Friday & Saturday lunchtime.
The 9 course Tasting Menu is available for lunchtime reservations up to 12.45pm.
Vegetarian Tasting Menus also available; please note all menus are sample menus.

5 Courses £49
Optional Wine Pairing £55

Homemade Organic Sourdough
Mrs Middleton’s Rapeseed Oil & Balsamic

Watercress
Walnut, Apple, Puffed Rice
Wasabi Leaf & Apple Sparkling Sake, Kanpai, London, England

Toasted Almond Panna Cotta
English Apricot & Cardamom
Chenin Blanc, Sur Lie Reserve, Laibach, Stellenbosch, South Africa

Wild Garlic Quinoa
St George Mushrooms, Grape & Sea Aster
Godello. ‘San Salvador’, Abad, Bierzo, Spain

Roast Crapaudine Beetroot
Fermented Garlic, Soy-Glazed Shiitake & Mustard Seed
Cannonau di Sardegna, ‘Tiscali’, Puddu, Sardinia, Italy

Bitter Chocolate Marquise
Coconut Ice Cream & Macadamia
Rasteau Vin Doux Naturel Domaine De Beaurenard, France

7 Courses £69
Optional Wine Pairing £75

Homemade Organic Sourdough
Mrs Middleton’s Rapeseed Oil & Balsamic

Watercress
Walnut, Apple, Puffed Rice
Wasabi Leaf & Apple Sparkling Sake, Kanpai, London, England

Wye Valley White Asparagus
Nettle Oil & Nettle Crisps
Tempranillo Blanco, Fincas de Azabache, Rioja, Spain

Toasted Almond Panna Cotta
English Apricot & Cardamom
Chenin Blanc, Sur Lie Reserve, Laibach, Stellenbosch, South Africa

Wild Garlic Quinoa
St George Mushrooms, Grape & Sea Aster
Godello. ‘San Salvador’, Abad, Bierzo, Spain

Roast Crapaudine Beetroot
Fermented Garlic, Soy-Glazed Shiitake & Mustard Seed
Pisano Rio de Los Pajaros, Progreso, Uruguay

Blueberry & Thyme Sorbet
Blueberry Compôte & Pine Nut Granola

Bitter Chocolate Marquise
Coconut Ice Cream & Macadamia
Rasteau Vin Doux Naturel Domaine De Beaurenard, France

9 Courses £99
Optional Wine Pairing £95

Homemade Organic Sourdough
Mrs Middleton’s Rapeseed Oil & Balsamic

Watercress
Walnut, Apple, Puffed Rice
Wasabi Leaf & Apple Sparkling Sake, Kanpai, London, England

Lime Compressed Watermelon
Pickled Celery, Elderflower & Radish
Cabernet Franc / Syrah, Sunset Rose, Chateau Ksara, Beqaa Valley, Lebanon

Wye Valley White Asparagus
Nettle Oil & Nettle Crisps
Tempranillo Blanco, Fincas de Azabache, Rioja, Spain

Toasted Almond Panna Cotta
English Apricot & Cardamom
Chenin Blanc, Sur Lie Reserve, Laibach, Stellenbosch, South Africa

Chef’s Choice
The Finest Seasonal Ingredients
Drinks Pairing

Wild Garlic Quinoa
St George Mushrooms, Grape & Sea Aster
Godello. ‘San Salvador’, Abad, Bierzo, Spain

Roast Crapaudine Beetroot
Fermented Garlic, Soy-Glazed Shiitake & Mustard Seed
Grenache ‘Old Vine’ Head Wines, Barossa, Australia

Blueberry & Thyme Sorbet
Blueberry Compôte & Pine Nut Granola

Yorkshire Rhubarb
Sauternes Poached Rhubarb, Rhubarb Sorbet & 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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