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Joby Wells
Head chef and co-owner
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A word from the chef
Although I am sad to see both the summer and the lamb go, there are some really interesting ingredients around at this time of year such as pheasant and venison which will be making a comeback on our new menu.
The venison will be a lighter dish this time round, served as a terrine with warm chesnuts, white bean purée and apple which makes for a really lovely autumnal starter.
This really is the season for game, so making a first appearance at Albert's Table will be Partridge, served as a simple starter, butter roast with bread sauce and root vegetable chips.
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Plaice has been very popular this summer and is staying on the menu but with a new garnish
of garlic snails and root vegetables, for the more adventurous among you.
We also acknowledge more traditional European cuisine with a mullet and mussel mariniere
and cod cassoulet & fresh pasta tortellini.
For vegetarians there are some delicious autumnal vegetables around at this time of year
with leeks, parsnips, butternut squash and celeriac creating some lovely dishes such as our
popular Thyme Scone Cobbler with leeks, purple broccoli, Jerusalem artichokes and a Madeira
& Hazlenut sauce. I've also added a beetroot gratin to the traditional Waldolf salad to create
a light autumnal starter.
It's all change for our desserts too which may mean we see less of Jane loitering around the
pastry section as we change her much-loved chocolate brownie for a Black Forest Gateaux,
along with some other new desserts such as Eve's pudding and a decadent Banana & Maple
syrup pancake with chocolate sorbet, pecans and caramel.
I hope you all enjoy the new autumn menu and welcome any feedback and comments you have!
Joby
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Autumn menu
STARTERS
Salad of pan fried free-range chicken liver, sherry vinegar,
golden raisins and cranberries
Terrine of venison with butter roasted chestnuts, apple and white bean purée
Roast English partridge with bread sauce and root vegetable chips
Langoustine and red mullet soup with saffron potato and basil (£2 supplement)
Short crust tart of Dorset crab with a rouille dressing and salad
Home smoked haddock rarebit with fennel & chive vinaigrette
Millefeuille of purple sprouting broccoli with cauliflower cheese
and béarnaise sauce
Soft oven baked egg with Chanterelle mushrooms, sage
and toasted brioche soldiers
Warm gratin of beetroot with grain mustard and Waldolf salad
MAIN COURSES
Tasting of Gloucester Old Spot pork; roast loin and confit belly with apricot, caramalised onion & turnip gratin and purple sprouting broccoli
Roast loin and faggot of Kentish Hereford beef
with celeriac mash, carrots and swede (£3 supplement)
Roast breast and spring roll of pheasant
with red cabbage, sprout leaves, almonds and parsnips
Butter roast plaice with garlic snails, Jerusalem artichoke,
root vegetables and fondant potato
Grey mullet and mussel mariniere with deep fried leeks and crushed potato
Roast Cod loin and salt cod tortellini with white bean cassoulet and parsley
Thyme scone cobbler, leeks, purple broccoli and Jerusalem artichokes
with Madeira & hazelnut sauce
Globe artichoke, poached egg and potato gnocchi
with Chanterelle mushrooms and herbs
Honey roast parsnip and carrot pie with red cabbage,
onion purée and celeriac mash
DESSERTS
Oven baked rice pudding with brandy poached pear and Kentish raspberries
Banana and maple syrup pancake with chocolate sorbet and pecan nuts
Eves pudding with English custard and a flap jack
Caramalized lemon tart with clotted cream
Black forest gateaux
Selection of ice creams and sorbets
Selection of British cheese from Neals Yard Dairy served with grapes, walnuts, fig chutney and piccalilli (£3 supplement)
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A word about wine
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By Jane Rawlings
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Judging by the large amount of Torrontes we have been pouring over the last few months, it would seem that our customers were in agreement with my last choice for Wine of the month.
Unfortunately the Cafayate area of Argentina was hit by a large hailstorm back in February which has blighted the yield for the 2009 vintage, so we may have to start hoarding the 2008 to tide us over!
Apparently the English grape harvest is looking promising this year so I will be doing my utmost to finally track down some great English wine (yes; great, English and wine all in the same sentence!) to compliment all of the other British produce we serve.
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Wine of the month:
2005 ~I Bastioni, Chianti Classico
£25.99 per bottle
This is a classic Chianti made from Sangiovese grapes on a very special property owned by the Frescobaldi family.
It is a tiny estate that was handed down to 3 siblings through their mothers' family, and is situated just outside of Tuscany enjoying a unique microclimate and sandy clay soils.
The wine is aged in oak for 12 months which gives a plush oakiness to the dark plum and violet flavours and is full bodied, intense, yet delicously mellow.
As you might expect, it goes very well with beef, but also compliments the game on the menu..
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~ Christmas Menu ~
Available from 1st December to 24th December
£23.50 ~ lunch £27.50 dinner
STARTERS
Woodpigeon Wellington with carrot purée and Cumberland dressing
Warm home smoked organic salmon with peppered crème fraiche & blinis
Risotto of wild mushrooms from the New Forest with deep fried parsley
***
MAIN COURSES
Roast breast and leg of Goose, potato gratin, red cabbage, honey roast carrots, parsnips, Brussels sprouts and cranberry sauce
Wild halibut with herb crust, galette potato, ham meat juices,
cauliflower purée and roast vegetables
Hot pot of roast winter vegetables with Madeira, potato gratin and truffle
***
DESSERTS
Christmas pudding with brandy butter
Chocolate fondant soufflé with organic ale cake and mandarin sorbet
Selection of British cheese from Neal’s Yard served with grapes, walnuts, picalilli and fig chutney (£3 supplement)
***
Mince pies
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~ Christmas Day Menu ~
Served between 12 midday to 5pm on December 25th
£60 per person including 4 courses, Champagne, coffee and mince pies
Glass of Louis Barthelemy Amethyste Brut Champagne
***
Jerusalem artichoke velouté with roasted hand dived scallops and chives
(with or without scallops)
***
Confit Goosnagh duck leg terrine with pistachios, celeriac and fig chutney
Organic smoked salmon & fresh crab paupiette, lemon mayonnaise and dill
Endive, golden beetroot & Cashel blue cheese salad
with orange and thyme dressing
***
Roast breast and leg of Goose, potato gratin, red cabbage, honey roast carrots, parsnips, Brussels sprouts and cranberry sauce
Truffle crusted loin of Atlantic cod with leek lasagne,
Gloucester Old Spot bacon and parsley purée
Lightly spiced potato & butternut squash cake with butter roast winter vegetables, chestnuts, apples & pears, finished with rosemary & sherry juices
***
Christmas pudding with brandy butter
Jam roly poly and custard
Bitter chocolate tart with almond topping and malt ice cream
Selection of British cheese from Neal’s Yard served with
grapes, walnuts, piccalilli and fig chutney (£3 supplement)
***
Coffee & mince pies
A deposit of £30 per person is required in order to confirm your reservation. Please let us know of any special dietary requirements when making your reservation. We shall be serving Christmas lunch between midday and 5pm on the 25th December. VAT is included. A discretionary service charge of 10% will be added to your bill.
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~ Boxing Day Menu ~
Served between 12 midday to 5pm on December 25th
£35 per person including 3 courses, mulled wine, coffee and petit fours
Mulled wine
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Baked English onion soup with gratinated crumpet
Risotto of saffron and mussels
Warm mackerel fillet, tart fine of onions and mustard, aioli and parsley
Home cured ham, pickles and toast
***
Chicken roast with lemon thyme, fondant potato, cabbage
and trompette mushrooms, truffle and sherry sauce
Roast loin of beef, hand cut chips, bone marrow and Burgundy sauce
Roast monkfish and home smoked ham, cauliflower cheese
and sauce of langoustine
Beetroot and potato agnolotti, purple broccoli, roast onions and ceps,
warm walnut, raisin and mustard seed dressing
***
Rhubarb and ginger trifle with shortbread
Baked apples, calvados custard and rum & raisin ice cream
Chocolate fondant with caramel ice cream
Selection of British cheese from Neal’s Yard served with
grapes, walnuts, piccalilli and fig chutney
(£3 supplement)
***
Coffee and petit fours
A deposit of £15 per person is required in order to confirm your reservation.
Please let us know of any special dietary requirements when making your reservation, including any vegetarians in your party.
We shall be serving lunch between midday and 5pm on the 26th December.
VAT is included. A discretionary service charge of 10% will be added to your bill.
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~ New Year's Eve Menu ~
£60 per person or £90 to include wine
Champagne and canapés
***
Warm violet artichoke vinaigrette with kilamatar olives, capers and parsley
***
Wild sea bass and fresh crab ravioli with a clear, spiced crab broth
OR
Croquette of Jerusalem artichoke
with roast butternut squash, salsify and soca niçoise
***
Roast loin of local beef with ox tail stuffed cabbage, fondant potato,
wild mushrooms and Madeira sauce
OR
Gratinated truffle macaroni with white onion, parsnip and a pesto sauce
***
Apple tart tatin with vanilla ice cream
OR
Glazed lemon tart
OR
Selection of British cheese from Neal’s Yard served with
grapes, walnuts, piccalilli and fig chutney
(£3 supplement)
***
Coffee and petit fours
A deposit of £30 per person is required in order to confirm your reservation.
Please let us know of any special dietary requirements when making your reservation, including any vegetarians in your party.
VAT is included. A discretionary service charge of 10% will be added to your bill.
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