New Menu Offers A Taste of Summer

Life in the restaurant game is never dull. Each day comes with its own set of challenges and things change quickly. It’s one of the reasons why we are constantly trying to up our game to ensure we stay in tune with current trends so that we can offer our customers a brilliant dining experience.

Having already made some changes to our menu ahead of summer, we’ve used the last few weeks to take on some feedback from loyal supporters and Head Chef Adam and his team in the kitchen have been working hard at making improvements.

“We’re going really summery with fresh, vibrant flavours using all the seasonal vegetables and produce coming in. We’ve still got the option for three courses but we look at how people are changing their eating styles to go with more sharing options,” says Chef Adam.

“If you’re sat on our terrace enjoying an Aperol Spritz and just want something light and social, you can order a selection of starters and snacks and just enjoy them with friends.”

And now we have been able to lift our game a notch and we’re hoping that you, our wonderful customers, enjoy the changes.

Daytime Dining

Visitors for lunch will notice that we’ve kept things pretty much the same but have added dishes like the Crispy Aubergine, Miso Caramel, Toasted Sesame Seeds and the Soft Shell Crab Taco with Pickled Ginger, Sriracha, Kecap Manis (a sweet Indonesian Soy Sauce) and Coriander to the Light Bites.

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Soft Shell Crab Taco with Pickled Ginger, Sriracha, Kecap Manis, Coriander

Another dish that’s proving really popular, we think it has something to do with the glorious sunshine, is the Nourish Bowl. A colourful mix of Vegetables, Vermicelli Rice Noodles, Ginger and Soy Dressing to satisfy the vegetarians or you can add Chicken or Sea Trout.

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The Nourish Bowl. A really popular choice

There’s also been a slight adjustment to the Mac and Cheese with the dish now adapted to Oricecchiette, Baron Bigod Sauce, Truffle Oil, Spinach with Smoked Garlic Ciabatta.

Dinner Dates

The new stars of the menu feature at dinner time with the snack menu, perfect to nibble while sipping a sundowner, including Fried Sprats, Gentlemen’s Relish Mayonnaise and Vinegar Powder or a Beer Battered Oyster, Keta Caviar and Wild Herb Oil.

On the starters list, the addition of Squid and Samphire Pakora, Chip Shop Curry Sauce and Pickled Carrot and Pan Fried Chicken Livers, Sweetcorn Puree and Chicken Scratchings are exciting new dishes.

The meat lovers will enjoy the Miso Glazed Dingley Dell Pluma, Pea Puree, Potato and Anchovy Terrine. This dish is finished off with a Pigs Tail garnish which adds a crunchy, tasty morsel much like enjoying a piece of pork crackling with a roast.

On the desert front, a Pistachio Cake, Matcha Delice, Rose Jelly with Pistachio Ice Cream and Passionfruit Meringue Pie with Lime Pearls and Yuzu Sorbet are proving popular. As is the Clotted Cream Panna Cotta with Strawberry and Basil Sorbet.

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Clotted Cream Panna Cotta with Strawberry and Basil Sorbet.

“We’ve got Wimbledon around the corner and so we’ve got the strawberries and cream featuring strongly and we’re really pushing our team in the kitchen and giving them a platform to showcase their skills while bringing in a taste of summer.”

How to make a gin infusion

There’s a special day that takes place every year that we are totally on board with. The 9th of June is celebrated as World Gin Day and this year we’re infusing a special gin for you to enjoy this coming weekend.

For a limited time and while stocks last, this coming weekend we are offering our special The Tack Room infused gin with flavours of grapefruit, pomegranate and rosemary added to one of our favourite tipples and left to blend together.

Did You Know?

At The Tack Room we have 22 different gins for you to choose from in our bar as well as seven different tonics. Let us help you find the perfect combination to sip on a sunny day in our terrace area.

 

In case you were wondering how it’s done it’s actually really simple and definitely worth trying at home. Perhaps you will be inspired to give it a try after tasting our special blend this weekend.

Here are the simple steps to follow if you want to infuse your own gin.

Step 1 – Get Gin.

This part is the most strenuous of the entire process. It involves a walk around your local supermarket to find a gin to use for the entire process. It doesn’t have to be an expensive gin as you are going to be enhancing the flavour profile. You also want to avoid any of the gins that already boast a strong botanical profile. We opted for a London Dry Gin as our go to.

Step 2 – The Flavours

Here’s the fun part, decide which flavours you want to add to your gin. As we mentioned before, we’ve taken grapefruit (which pairs so well with our Goldberg Yuzu tonic by the way) and pomegranates and added a sprig of rosemary into each bottle at the end and left it to infuse into the gin.

There’s no exact science here and you really can let your imagination run wild when it comes to coming up with flavour combinations. The possibilities are endless really.

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Step 3 – The Wait

This is the boring step in the entire process. You wait. And wait. And then wait a bit more. We’ve gone to the fridge a couple of times to check on progress but just staring at the bottle is no fun. Although watching the gin turn pink (thanks to the pomegranates) has provided a talking point in the bar.

Step 4 – The Taste Test

This is the best part. The tasting! This is when your patience, a week feels like a lifetime in the gin infusion process, is rewarded and you can finally add a shot of your new blend over ice and sit back and sip it. A recommended serving suggestion here is a big glass with loads of ice, pour the gin, add tonic and garnish with a slice of grapefruit and a few Juniper berries.

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Keen to give this a try? Let us know how you get on with your own gin infusion by sharing your pictures with us on our social media channels. Tweet us here, tell us on Facebook here or tag us in your Instagram pictures here.

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Flavours of summer at The Tack Room

After a fantastic Guineas weekend, we think it’s safe to say that the summer vibes have arrived in Newmarket and have decided to make themselves welcome at The Tack Room.
Our team of talented chefs have been tinkering in the kitchen with our new menu to ensure that its spot on for the good times to come. 
Whether its for lunch or dinner, there’s bound to be something that will get your attention off The Tack Room’s menu whether it’s a conventional dish like the Mac and Cheese – the addition of truffle oil giving it some richness – or how about being bold and going with the Pigs Trotter and Cheek Terrine or an unusual choice and opting for the Goat’s Herd Pie.
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Pigs Trotter and Cheek Terrine with Brioche and Apricot.
In case you are wondering why we’ve decided to add goat to the menu click here to read more.
And we’ve stuck to our guns when it comes to sourcing the best ingredients from local producers.
“It’s been generally positive so far. People seem to like the variety of light dishes but also that we’ve kept some of our classics on there,” Adam Spicer, The Tack Room’s head chef, explains when discussing the exciting tweaks to the menu.
“We’re going with more seasonal ingredients, spring flavours and nice fresh fish for lighter options.”
And as far as freshening things up with regards to some of The Tack Room’s classic dishes, slight but exciting changes have been made.
“Things like the Cromer crab dish offer us a chance to source nice, local produce,” chef Adam says with regards to the Cromer Crab and Smoked Salmon Fish Cake with a Seafood Bisque before touching on the Steak Tartar, Shoe String Potatoes, Bone Marrow, Gremolata and Sourdough.
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Cromer Crab and Smoked Salmon Fishcake with a Seafood Bisque.
“We’ve gone back to our classic Steak Tartar which everyone loved and vamped it up slightly with the addition of the marrow bone.”
“We’re not wasting anything, it’s not just the prime cuts being used, we are using cuts of meat that are still full of flavour,” an effort by the kitchen to add a sustainable element to the menu when it comes to ingredients. 
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A firm favourite, the Steak Tartar with Bone Marrow.
The Charred Sea Trout with Spinach Puree, Cured Trout Belly and Confit Fennel and the Lamb Scrumpets with Salsa Verde another example.
When the sun does come out to play again, why not book a table in our Terrace Area and sample some of the new flavours. To book call 01638 666390 or email us at thetackroompalacehouse@gmail.com.
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