LOCATIONFrom London and the West...Take the M4 motorway and leave at junction 8/9.At the roundabout take the exit to Maidenhead Central.
At the next roundabout, take the exit to Bray and Windsor (A308). Continue for half a mile and turn left at the sign to Bray.
DETAILSThe restaurant is simple and intimate with about 12 tables laid out over two connected rooms. The décor exudes contemporary charm with exposed timber beams, white linen-draped tables with leather chairs, and simple artworks in evocative primary hues that adorn the walls. Upon arrival guests are presented with a thick leather bound menu and an envelope sealed with wax and imprinted with the Fat Duck logo that contains the tasting menu to be savoured.
FOOD & BEVERAGEBlumenthal has created a 14 piece tasting menu that takes approximately four hours to experience. It is a sequence of dishes designed not only to capture a delicious and exciting range of flavours, textures and aromas, but also to bring multisensory appeal, some culinary history and a sense of theatre to the dining experience. Dishes include the likes of the Heston signature classic snail porridge with iberico bellota ham and shaved fennel. There is also a jelly of quail with crayfish cream, chicken liver parfait, oak moss and truffle toast, which leaves a distinct smell of the forest, fresh after the rain. Other dishes include salmon poached in liquorice accompanied with artichokes, vanilla mayo and trout roe as well as the famous ‘sound of the sea’. Whilst listening to the sound of waves crashing on the sand (there’s an ipod hidden inside the accompanying sea-shell) one eats cured mackerel, halibut and kingfish with sea vegetables, sitting on a bed of sand made from tapioca and fried sardines, with waves made from sea weed stock. The fun doesn’t stop there. Dessert is even more tantalizing. The ‘BFG’ as it is called on the menu is a Black Forest Gateau cake served like you have never seen before. It is accompanied with kirsch ice cream, and the cherry stems are vanilla pods that have been knotted and dried. Other dessert items include whiskey wine gums and an interestingly titled dish called ‘like a kid in a sweet shop’. Select wines have been strategically paired with each dish, but there is a an incredibly extensive wine list featuring top-notch drops from the most prestigious wine growing regions of the world. This is a dining experience like no other.