Review on Thackeray's
A plaque acknowledges the fact that this listed Georgian house on the Common at Tunbridge Wells was once home to novelist William Makepeace Thackeray. The interior still shows a few echoes of the past in the ancient floorboards and low ceilings, although the two dining rooms have been re-styled in cool, contemporary fashion with beige and grey colour schemes, suede banquettes and modern artwork. Outside is a seductive Japanese terrace garden that is ideally suited to tranquil al fresco meals.
Richard Phillips brings a cosmopolitan edge and plenty of culinary polish to proceedings when it comes to the food on the plate. His modern French style provides ample choice, whether you opt for the fixed-price, weekly-changing 'menu du jour' or the full carte.
Start with - perhaps - ballotine of Old Black Spot pork served with pea and mint mousse, poached quail's egg and mustard dressing before trying butter-poached lobster with saffron linguine, carrot and cumin cream sauce or roast saddle of rabbit stuffed with wild mushrooms and organic spinach, accompanied by a Pithivier of confit leg and tarragon jus. Desserts are equally enticing creations ranging from an assiette of mango and passion fruit to chocolate, hazelnut and banana torte with stout ice cream and cappuccino foam.
A whole table can indulge in the chef's 'tasting menu' with matching wines, and the full list is a thoughtfully chosen assortment from reputable sources around the globe. It kicks off with a bountiful selection by the glass, which fits the bill admirably.
Thackeray's is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern French
Chef
Richard Phillips and Patrick Hill
Restaurant Opening Times
Lunch: 12.30 - 2.30pm Tue-Sun
Dinner: 6.30 - 10.30pm Tue-Sat
Accepted credit cards
Visa, Master Card, American Express
