Tassili Restaurant

Tassili Restaurant


Offering seasonal and regional dishes made with creativity and served with a touch of flair.

Grand Jersey’s fine dining 3 AA Rosette restaurant offers an exclusive dining experience taking you on a journey of culinary discovery, exploring ingredients from the rich seas surrounding Jersey, to the mountains of the Pyrénées. Inspired by his French heritage, love of fresh Jersey produce Nicolas Valmagna’s menus provide a breath of fresh air to the Jersey food scene, featuring a selection of local ingredients including chancre crab, scallops, Jersey Royals and black butter along with some of his French favourites from the Pyrénées and Nantes region, Nicolas’s menu is certainly  something for the food lovers radar. Combine this with the expertise of Tassili’s restaurant manager and we have a food and wine match made in heaven.

We recommend booking well in advance to avoid disappointment. 

Please note: Tassili will be closed from the 25th December 2016 - 24th January 2017

Tuesday - Saturday 7pm - 9.30pm


Nicolas Valmagna

Head Chef

01534 722 301   Email


DINING ENQUIRY

    • DATE
    • TIME
  • NO. OF DINERS

This is a reservation request service. We will respond to your request with a confirmation as soon as possible, usually within the same day.



SAMPLE MENU

  • Amuse bouche
  • Nantes duck liver pate, pan fried duck liver pate, Pedro Ximenez jelly, cured duck breast, sweetcorn ice-cream, toasted brioche
  • Hand dived scallops, cauliflower purée, Pata Negra Puro de Bellota, sea beans
  • Pork, ‘Classic Herd’ pork belly, braised cheek, black pudding, compressed apple, cider “Cracker”, truffle
  • Turbot, saffron risotto, cockles, sea vegetables, tapioca crisp, Ebène caviar
  • British artisan cheese (£10 supplement)
  • Pre dessert
  • Orange textures, valhrona chocolate, tonka beans ice cream

£67 per person

Sommelier’s choice of five paired wines £45 per person

  • Amuse bouche
  • Crab, yuzu gel, bisque dressing, crab espuma
  • Seabass, smoked eel, purple sprouting, broccoli purée, piemonte hazelnut, sea vegetables
  • Langoustine, violet artichoke, tarragon gel, girolle mushroom
  • Turbot, saffron risotto, cockles, sea vegetables, tapioca crisp, Ebène caviar
  • British artisan cheese (£10 supplement)
  • Pre dessert
  • Passion fruit, passion fruit cheesecake, brittany sablé, pineapple and szechuan pepper sorbet

£67 per person

Sommelier’s choice of five paired wines £45 per person

  • Amuse bouche
  • Beetroot, goat’s cheese and truffle curd, fritters, heritage beetroot sorbet
  • Foraging, Jersey sea vegetables, purple sprouting, red quinoa salad, piemonte hazelnut, sea water foam
  • Violet artichoke, artichoke puree, girolle  gushroom, tarragon gel potato and truffle noisette
  • Hen egg, local organic egg “cocotte”, Jersey spring vegetable, walnut soil, watercress velouté
  • British artisan cheese (£10 supplement)
  • Pre dessert
  • “Strawberry Fields Forever”, tarragon panna cotta, roasted pistachio, Brazil chocolate tuile, strawberry sorbet

£60 per person

Sommelier’s choice of five paired wines £45 per person

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team.

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