Nicolas Valmagna has been executive chef at Tassili for five years, during which time the restaurant has been awarded Four AA Rosette status.

After leaving catering college, Nicolas amassed an array of culinary knowledge – and air miles – from his travels to America, Switzerland and New Zealand. Unsurprisingly, living and working in these countries introduced him to new cultures and ingredients, many of which he now uses in dishes in Tassili.

With Nicolas and his sous-chef, Luis, constantly creating new dishes, the menu changes regularly, and the team are always trying out new flavour combinations, such as crab with yuzu gel which features on the Taste Jersey menu.

STARTER

Crab
Combava lime, yuzu gel, mango, bisque ravioli

Local Scallops

Butternut squash, celery, linseed, chestnut foam


Organic Hen Egg

63˚C egg yolk, butternut squash purée, maple syrup, pain d'épices, chestnut froth

 

MAIN

Turbot

Saffron risotto, mussels, rock samphire, sea bean, Exmoor caviar

Wild Sea Bass

Razor clams, foraged seaweed, fermented cucumber, finger lime

Salt Baked Celeriac

Black trompette mushrooms, Granny Smith apple, winter truffle

 

DESSERT

Lemon Cheesecake

Bergamot, Britanyís biscuit, lemon meringue, basil sorbet

Forced Rhubarb

Poached rhubarb, ginger sponge, sorrel, buttermilk sorbet

Artisan Cheese Trolley 

Fruit and rosemary chutney, quince jelly, honey truffle, lavosh and fruit loaf

 

£45 per person

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