Review on Thompson's Restaurant
The Summer of 2015 saw accomplished chef Robert Thompson launch his first solo venture in the market town of Newport, located in the centre of the Isle of Wight. Thompson's is set in a Grade II listed building on the corner of Town Lane which has undergone a complete refurbishment, whilst retaining some of the original features and character of the property. Laid out over two floors, it has a modern contemporary décor decked out in neutral colours with simply laid tables and chairs. On the ground floor there's a bar made from old railway sleepers where you can peruse the menu over a drink, leading through to the most coveted seats in the house overlooking the open kitchen, where you can watch the dishes being assembled. Two sets of stairs lead to the upstairs dining room, where there are two further seating areas divided by exposed wall beams.
Robert made his name as the youngest British chef at the age of 23 to receive a Michelin star at Winteringham Fields, and was also awarded a Michelin star within his first year at The Hambrough in 2009, named the 26th best restaurant in the Good Food Guide. A dedicated ambassador for Island produce, his menu presents a carefully balanced choice of exciting innovative dishes and refined classical favourites, strongly tied to the seasonal availability of top quality ingredients from local producers.
Diners can choose from the a la carte menu or the eight course tasting menu with matching wine flights. Open your account with ravioli of Scottish salmon and local lobster, mustard greens and champagne sauce or cromesqui of harissa spiced rabbit, local quail eggs, salt baked carrot, carrot ketchup and carrot tops. Moving on, there's slow cooked pork belly, pan roasted Scottish langoustine, local beetroots and caramelised celeriac purée beetroot relish or for fish fans there's butter poached fillet of cod, potato terrine, parsley puree, char grilled cabbage, noilly prat sauce. For the finale enjoy burnt honey panna cotta, honeycomb, coriander and yuzu sorbet or delice of valrhona chocolate and sea buckthorn paired with hazelnut ice cream.
Warm attentive service, an inventive wine list, together with excellent food ensures glowing reviews from foodies and critics alike.
Cuisine
Modern British
Chef
Robert Thompson
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Wed-Sat
Dinner: 5.30 - 9.30pm Wed-Sat
Accepted credit cards
Visa, Master Card
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