Degustation Menu – £85.00
Designed to maximise the Fat Duck dining experience. This menu – consisting of a series of small courses (plus a few hidden extras) – is intended to be taken by the whole table
NITRO-GREEN TEA AND LIME MOUSSE
OYSTER AND PASSION FRUIT JELLY, LAVENDER
POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GASPACHO
QUAIL JELLY, PEA PUREE, CREAM OF LANGOUSTINE
SNAIL PORRIDGE
Jabugo ham
ROAST FOIE GRAS
Almond, cherry, chamomile
SARDINE ON TOAST SORBET
Ballotine of mackerel
SALMON POACHED WITH LIQUORICE
Chicory, “Manni” olive oil
SWEETBREAD COOKED IN A SALT CRUST WITH HAY Crusted with pollen, cockles a la plancha and parsnip purée
MRS MARSHALL’S MARGARET CORNET
MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet, Blackcurrant and green peppercorn jelly
SMOKED BACON AND EGG ICE CREAM
Tomato jam, tea jelly
A selection of wines by the glass carefully selected to accompany this menu £50.00
From the individually-prepared green tea and lime meringues, ‘cooked’ in liquid nitrogen and served on a spoon – so cold that we all snorted steam as we ate them, one by one around the table – to the Orange and Beetroot Jelly (the orange part tasting of beetroot, the purple of orange) all the way through to the Bacon and Egg Ice Cream, this was an extraordinary meal. About as different from what we normally call food as a small pill is from a dead fly. The ‘few hidden extras’ included Blumenthal’s famous white chocolate and caviar combination, parsnip flakes with parsnip milk and a Christmas Tree sherbert dib-dab (or perhaps this was the Douglas Fir again). We obviously also had the carefully selected selection of wines to accompany, ending on a thick gloopy sherry which was unspeakably good. (At the wonderful Rimrock Resort Hotel in Banff, they call this a ‘flight’ of wines, a much better term.) I can’t think of a better way to have celebrated my 40th.
And two days after we ate there, The Fat Duck was awarded a third Michelin star.