~ CHEAL'S UPDATE ~ Welcome Back!
A very warm welcome back to
Cheal's of Henley
After many long months we are delighted to confirm that, as of Wednesday 19th May, our doors will be open once again to welcome all of our friends, both old and new, into the restaurant.
Whilst we have been closed we have not been idle, and work's towards our reopening have been ongoing with fresh decoration and maintenance needs inside and outsides now completed and, during the last week, a brand new menu has been developed that is now on our website.
Most importantly we will reopen with all of the established team members as before our closure, and all of the guest safety and comfort measure we introduced last year remain in place ensuring that your next visit to us ensures your maximum enjoyment of our award winning cuisine and service.
We can assure you of a very warm "welcome back" during your next visit - please call or use our online booking facility.
Matt Cheal, Chef Director
~ SAMPLE MENUS ~
MENU 33 Lunch
MENU 33 - Lunch
Sea Trout
Sweet & sour tomatoes, pine nuts, samphire
Duck Leg Terrine
Pain d’épices, orange, beetroot & yoghurt, tarragon
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Pork Belly
Sweetcorn, Scottish girolles, crispy polenta, spring onion, truffle vinegar sauce
Sea Bream
Sough dough crumb, leeks, pickled cucumber, seaweed beurre blanc
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Coconut Rice Pudding
Blueberry compote, coconut dacquoise, bitter lemon puree, blueberry sorbet
Lichfield Raspberries
Violet panna cotta, chocolate crémeux, raspberry sorbet
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Complimentary petit fours
Lunch 3 courses £33
Our 500 ml carafes selection of lunchtime wines from £18:
Honu, sauvignon blanc, New Zealand
Picpoul de Pinet, dom. St Louis, France
Primitivo, Senza, Italy
Finca Vista, Malbec, Argentina
Marcin Martin, Shiraz rose, France
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For any allergies, please alert a member of staff
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
MENU 55 Lunch / Dinner
MENU 55 - All Day
Amuse bouche
Homemade breads
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Heritage Tomato Tart
Miso, goats curd, pickled red onion, balsamic, nasturtium
Crispy Duck Yolk
Confit chicken, artichoke, peas, pickled kohlrabi , curly endive, Kimchi chicken sauce
Seared Duck Liver
Peach, Madeira cake, chicory, red wine reduction, amaranth
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Plaice
Summer beans, red pepper, basil, shellfish sauce
Cornish Lamb
Courgette, tapenade, aubergine, Israeli couscous, feta, yeast, coriander
Aberdeen Angus
Fillet & cheek, gem lettuce, “chip”, bone marrow crumb, Madeira sauce
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—
Banoffe Souffle
Chocolate ice cream (Please allow 20 minutes cooking time)
Valrhona Strawberry Mousse
Elderflower creme diplomat, stawberry sorbet, apple marigold, granola
Cheese
Selection of British & European cheeses
—
Complimentary petit fours
3 Courses £55
—
For any allergies, please alert a member of staff.
For tables of 5 or more, a discretionary 10% service charge wilI be added to the bilI
MENU 77 Lunch/Dinner
TASTING MENU - 6 Course
Amuse bouche
Homemade breads
—
✶ Heritage Tomato Tart
Miso, goats curd, pickled red onion, balsamic, nasturtium
✶ Crispy Duck Yolk
Confit chicken, artichoke, peas, pickled kohlrabi , curly endive, Kimchi chicken sauce
—
✶ Plaice
Summer beans, red pepper, basil, shellfish sauce
✶Cornish Lamb
Courgette, tapenade, aubergine, Israeli couscous, feta, yeast, coriander
—
✶Banoffe Souffle
Chocolate ice cream (Please allow 20 minutes cooking time)
✶ Cheese
Selection of British & European cheeses
—
Complimentary petit fours
6 ✶ course tasting menu £77 / pairing wines £55
Tasting menu to be enjoyed by the whole table
~ FINE DINING WITH A RELAXED TOUCH ~
Cheal's of Henley - fine dining in an intimate relaxed atmosphere
