- Six, seven or eight courses
- Lunch from noon
- Dinner, one seating
- In The Cellar
- From £100 per guest
- Selected dates
The menuThe menu for 15, 16 and 17 October. The next is published a few weeks before each set of dates.
Six, seven or eight courses.
Served at lunch, from noon to 3pm, and at dinner as a single seating. The menu follows the season: game in autumn, shellfish through spring, herbs from the garden in summer. A proper meal, properly paced.
- 01
Snacks
Parmesan gougère. Croquette of rare-breed pork and ’nduja, pickled fennel. Escabeche of red mullet, saffron aioli.
- 02
Bread
Cuttlefish ink breadsticks with house taramasalata.
- 03
Heritage beetroot tart
Whipped goat’s curd, pickled and candied walnuts, tarragon and blackberry.
- 04
Ravioli of chicken and duck liver
Apple and celeriac rémoulade, roasted chicken and Madeira sauce.
- 05
West Coast Scottish scallop
Pan-roasted with nori. Shellfish ragout with kaffir lime, lemongrass and ginger.
- 06
Roasted loin of red deer
Crusted with toasted oats and juniper. Confit leg doughnut, quince, parsnip and sauce grand veneur.
- 07
Lemon verbena and buttermilk mousse
Verbena-poached pears and local honey.
- 08
Hazelnut, vanilla and damson frangipane tart
Brown butter crémeux, damson gel, hazelnut tuile.
- 01
Snacks
Aged Cheddar gougère. Mushroom and onion croquette, pickled fennel. Jerusalem artichoke velouté, pickled baby artichoke.
- 02
Bread
Olive oil breadsticks with baba ganoush.
- 03
Heritage beetroot tart
Whipped goat’s curd, pickled and candied walnuts, tarragon and blackberry.
- 04
Ravioli of celeriac and truffle
Apple and celeriac rémoulade, roasted mushroom and Madeira sauce.
- 05
Roasted cauliflower
Caramelised cauliflower purée, lemongrass, kaffir lime and pickled raisins.
- 06
Butternut squash and leek pithivier
Celeriac purée, cavolo nero and mushroom sauce.
- 07
Lemon verbena and buttermilk mousse
Verbena-poached pears and local honey.
- 08
Hazelnut, vanilla and damson frangipane tart
Brown butter crémeux, damson gel, hazelnut tuile.
Both menus are served in six, seven or eight courses. A selection of British cheeses is a £15 supplement. Wine pairings are drawn from the cellar list.
The pricesPer guest, lunch or dinner
Three lengths, one menu.
Every Thompson’s service, lunch or dinner, offers the same seasonal menu in three lengths. Choose the one that suits the occasion.
- Six courses £100 per guest
- Seven courses £129 per guest
- Eight courses £150 per guest
Optional wine flight with each menu: three courses £40 per guest, longer flights priced on the menu.
Thompson’s datesThursday, Friday and Saturday. Lunch or dinner.
Choose your date.
Each set of dates is a Thursday, Friday and Saturday, with lunch from noon to 3pm and a single dinner seating. Seating is limited and dates usually sell out a month ahead.
October 2026
Only Thompson’s dates can be chosen in the booking calendar; then pick lunch or dinner. Tables of two to eight book online; larger parties, call 01983 526118. New dates are announced here first.
The story2007 to now
Thompson’s, returned.
Chef Robert Thompson MBE won Michelin stars at Winteringham Fields in 2007 and at The Hambrough in 2009, bringing the Isle of Wight its first. In 2015 he opened Thompson’s in Newport, his first solo restaurant, built on the idea of fine dining freed from formality. Over nine years it became one of the Island’s defining places to eat, and closed its Newport doors in 2024.
Now Robert and the team have brought the Thompson’s tasting menu back, served in The Cellar at lunch and dinner on a handful of dates each month, in their own room, on their own terms.
- 2007
- Winteringham Fields, Michelin star
- 2009
- The Hambrough, the Isle of Wight’s first Michelin star
- 2015 to 2024
- Thompson’s, Newport
- MBE
- For services to cooking
Good to know.
The questions we’re asked most. Anything else, call the team on 01983 526118.
How do I book?
Pick a date above, or book Thompson’s here: reservations open with Thompson’s selected. Tables of two to eight book online; larger parties, please call 01983 526118.
Can I use a gift voucher?
Yes. Call 01983 526118 to book, and we’ll take the voucher in place of payment.
When is Thompson’s served?
On each date there is a lunch service from noon to 3pm and a single dinner seating. Choose lunch or dinner when you book; your arrival time is confirmed with the reservation.
Can you cater for dietary needs?
A vegetarian menu of the same length runs alongside the tasting menu; both are shown above. Otherwise the menu is set. Tell us about any allergies or dietary requirements when you book; the kitchen needs at least 72 hours’ notice to adjust.
Where is it?
The Cellar, Royal Maritime House, 17 St Thomas Street, Ryde, Isle of Wight, PO33 2DL, on the lower ground floor beneath RT Café Grill. There is no step-free access; please speak to the team before booking if that affects your party. Get directions.
Can we have Thompson’s in a private room?
Yes. For eight or more, the Thompson’s tasting menu can be served in a private room in The Cellar, at lunch or dinner, on a date of your choosing. Start with a .
Is Thompson’s Michelin-starred?
Chef Robert Thompson MBE is listed in the MICHELIN Guide. He won Michelin stars at Winteringham Fields in 2007 and at The Hambrough in 2009, the Isle of Wight’s first. Thompson’s is his tasting menu, served in The Cellar at lunch and dinner.
See you downstairs.
Lunch or dinner, from £100 per guest. Thompson’s tasting menu only.