Available Friday & Saturday Evening are our 7 & 9 course Tasting Menus.
Please arrive 30 minutes before your restaurant booking to enjoy a pre-dinner cocktail in our lounge bar.
Vegan tasting menus also available.

Please note all menus are sample menus.

7 Courses £79
Optional Wine Pairing £75

Homemade Organic Sourdough
Whipped Flavoured Butter

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

Wye Valley White Asparagus
Buttermilk Beurre Blanc & Nettle Crisp
Tempranillo Blanco, Fincas de Azabache, Rioja, Spain

Toasted Almond Panna Cotta
English Apricot & Cardamom
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Wild Garlic Quinoa
St George Mushrooms, Grape & Sea Aster
Givry Blanc, ‘Cuvee Amelie’, Domaine Besson, Burgundy, France

Roast Crapaudine Beetroot
Fermented Garlic, Goats’ Curd & Mustard Seed
Pisano Rio de Los Pajaros, Progreso, Uruguay

Sharing Cheese Board
(£10 per person supplement)
La Gabarre Goats’ Cheese, Bath Soft, Highmoor, L’Etivaz & Roquefort Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

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

Whipped Yoghurt Panna Cotta
Blueberry, Thyme & Pine Nut Granola

Peach & Vanilla Parfait
Peach Sorbet, Fermented Honey & Crème Fraiche
Natural Sweet `Old Bush Vine Chenin`, Stellenbosch, South Africa

9 Courses £110
Optional Wine Pairing £95

Homemade Organic Sourdough
Whipped Flavoured Butter

Watercress
Smoked Ricotta, 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
Buttermilk Beurre Blanc & Nettle Crisp
Tempranillo Blanco, Fincas de Azabache, Rioja, Spain

Toasted Almond Panna Cotta
English Apricot & Cardamom
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Chef’s Choice
The Finest Seasonal Ingredients
Drinks Pairing

Wild Garlic Quinoa
St George Mushrooms, Grape & Sea Aster
Givry Blanc, ‘Cuvee Amelie’, Domaine Besson, Burgundy, France

Roast Crapaudine Beetroot
Fermented Garlic, Goats’ Curd & Mustard Seed
Grenache ‘Old Vine’ Head Wines, Barossa, Australia

Sharing Cheese Board
(£10 per person supplement)
La Gabarre Goats’ Cheese, Bath Soft, Highmoor, L’Etivaz & Roquefort Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

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

Whipped Yoghurt Panna Cotta
Blueberry, Thyme & Pine Nut Granola

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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