Chef Robert Thompson MBE and RT Café Grill
The sun going down over the Solent

RT Café Grill, Ryde, Isle of Wight

New Year’s Eve, by the Solent.

One menu for the last day of the year, Thursday 31 December. Lunch from noon at £95 per head, or dinner from 8pm at £140 per head, with the table yours for the evening.

  • DateThursday 31 December
  • Lunch, noon to 5pm£95 per head
  • Dinner, from 8pm£140 per head
  • Deposit£50 per head, non-refundable

Two sittingsThe same menu at both

Lunch or dinner.

The same menu at lunch and at dinner. A non-refundable deposit of £50 per head confirms the booking.

The dining room at RT Café Grill in the evening, tables laid, the Solent through the window

Noon to 5pm

Lunch.

Tables from noon to 5pm. We politely ask for your table back by 7pm.

Price
£95 per head
Deposit
£50 per head, non-refundable
An espresso martini in a cut glass under the rattan lantern

From 8pm

Dinner.

Tables from 8pm, and the table is yours for the evening. Evening tables are not ready before 8pm, while we turn the room round.

Price
£140 per head
Deposit
£50 per head, non-refundable

The New Year’s Eve menuThursday 31 December 2026

On the menu.

Bread and a cauliflower velouté to begin, then a choice at starter and main course, a spritz before dessert, and a baked Alaska to finish.

To begin

  • Baked house bread with salted butter
  • Cauliflower veloutéCaramelised cauliflower and Comté cheese gougère

Starter

  • Chalk stream trout gravlaxToasted pumpernickel bread, smoked salmon mousse and winter salad
  • Carpaccio of salt-baked celeriacveRoasted celeriac mousse, toasted hazelnuts and winter truffle

Main course

  • Aged grass-fed beef WellingtonHerb pancake, toasted chestnut and mushroom duxelles. Smoked pomme purée, ballotine of January King cabbage, glazed carrots and sauce bordelaise
  • Butternut squash WellingtonveHerb pancake, toasted chestnut and mushroom duxelles. Smoked pomme purée, ballotine of January King cabbage, glazed carrots and mushroom gravy

Pre-dessert

  • Amalfi lemon and Prosecco spritz

Dessert

  • Baked milk chocolate and orange AlaskaDark chocolate and orange sauce

veVegan. Please tell us about any allergies or dietary requirements when you book.

Oil drizzled over asparagus and a poached egg
Cheese grated over a beetroot salad at the bar

The practical bits.

Anything else, call the team on 01983 526118.

How do I book?

Book lunch or dinner online, call 01983 526118, or email info@robertthompson.co.uk.

Is there a deposit?

Yes. A non-refundable deposit of £50 per head confirms your booking.

What does it cost?

Lunch is £95 per head and dinner £140 per head, for the same menu.

Is there a service charge?

We do not add a service charge for tables of fewer than eight. For tables of eight or more, we add a discretionary 12.5% service charge.

What about allergies?

Please tell us about any allergies or dietary requirements when you book. Speak to any of the team for details of the ingredients in each dish. We cannot guarantee any dish is free of allergens, and small bones may be present in fish.

Is there a vegan menu?

There is a vegan starter and a vegan main course: the celeriac carpaccio and the butternut squash Wellington.

What else is open that day?

Breakfast is 9am to 11am on New Year’s Eve. On New Year’s Day, Friday 1 January, breakfast is 10am to 11am and lunch from noon, with the last table at 3.30pm. No dinner. Normal hours from Saturday 2 January.

Pull up a chair

Choose your
occasion.

Prefer to speak? 01983 526118

From Robert’s kitchen

Take a look
at the menus.

Menus change with the seasons; prices and dishes on the day may differ.

The Cellar, private dining

Tell us what
you’re planning.

Two minutes now saves a phone call later. The events team replies to every enquiry.

Or call 01983 526118. We don’t share your details with anyone else.