Quail with terrine forestiere, braised leg, fried egg at thirty six by Nigel Mendham, Dukes Hotel

Thirty Six by Nigel Mendham at Dukes Hotel dinner

Menu from a dinner at Thirty Six by Nigel Mendham at Dukes Hotel, to sample the tasting menu with wines matched per course (Read my review here):

Quail with terrine forestiere, braised leg, fried egg

Circumstance Waterkloof Chardonnay 2009, Stellenbosch, South Africa

Scallop with smoked eel, cauliflower, Granny Smith

Bodegas Naia Verdejo 2010, Rueda, Spain

Turbot with rib of beef, horseradish, native oyster

Quinta do Serrado, Serrado 2008, Dao, Portugal

Herdwick mutton, sticky ribs, braised shoulders, navarin of autumn vegetables

McLaren Vale Mr Smith Shiraz 2009, South Australia


Taste of rhubarb, crumble, ginger custard, ice cream

Perrier-Jouët Blason Rosé

Clafoutis, golden cross, Waldorf salad

Nieto Reserva Torrontes 2010, Mendoza, Argentina




Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.


  1. […] Menu and additional photos are available here. […]

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