Velvet Magazine December 2016

Food
The Tack Room
Kings Yard, Palace Street
Newmarket, CB8 8EP
Tel: 01638 666390
www.thetackroomblog.com
Article by Sammi Nice
Opening Hours
Monday - Saturday
8am – 11pm
Sunday
10am – 5pm
as we wanted to offer an additional dining
choice for the people of Newmarket.”
Jonathan told us. “Everything on the entire
menu is made fresh on-site and most of
our ingredients are sourced from across
East Anglia. We also change the menu
approximately every six weeks to ensure all
of our produce is at the very best it can be
for the season. This makes a real difference
to the quality of food we are serving,” he
continued.
After placing our order, we were given an
amuse-bouche of beetroot purée with
goat’s cheese snow on a bruschetta crisp.
As expected, it really set the tone as to
what was going to follow. As lovers of
seafood, we couldn’t resist the pan-fried
scallops to start, as well as the ham hock.
The scallops were served with celeriac
purée, bacon and apple. The textures were
incredible and the apple and bacon really
complimented the tender scallops. The
succulent ham hock was served with pickled
vegetables and caper terrine, which again,
worked really nicely together. Both were
very pleasing on the eye and the vibrant
colours were reflected in the rich taste.
For the main event, we were recommended
the fillet of sea bass and the tagliatelle.
The sea bass itself was insanely flavoursome.
It was cooked to perfection, and was served
with baby fennel, samphire and baby squid.
The presentation was immaculate and was
a really appetising dish. The samphire and
fennel were a fantastic choice, and gave a
sweet and fragrant crunch to the dish.
The tarragon-infused tagliatelle is a great
choice if you love creamy mushroom
and truffle oil. You could certainly tell the
tagliatelle was homemade. To finish, we
opted for the black treacle tart with orange
sorbet and the Newmarket honey-infused
panna cotta. The orange sorbet and dusting
of nutty chocolate crunch made for the
perfect addition to the warm treacle tart,
and the honey in the panna cotta came
through really well. It was served with
honeycomb, which gave for a sweet crunch
against the cream.
All in all, the food was faultless. If you’re a
lover of exquisite British food with an added
twist, I’d certainly recommend a visit. I’ll
certainly be heading back around Christmas
to take full advantage of the wine list!
Oh, and if you’re still looking for something
to do to see in the New Year... they’re
offering a 6-course dinner!
Velvet Magazine | December 2016 19