Restaurant Sat Bains
  • Plan your visit
    • Making a reservation
    • Latest news & availability
    • Directions
  • Dining decisions
    • Restaurant
    • Chef's Table
    • Kitchen Bench
    • Wine
    • Lounge Bar
    • Courtyard
    • The Urban Garden
  • Rooms
    • Room One
    • Room Two
    • Room Three
    • Room Five
    • Room Six
    • Room Seven
    • Room Eight
  • About
    • The team
    • Kitchen
    • #Mommabains
  • Contact
  • Shop
    • The book
    • Mise en Doodle
  • Gift vouchers

Wine

Wine plays a huge part in our menu development: we have intensely researched the wine world to produce an innovative, dynamic and unique wine list, incorporating food and wine pairing packages from different levels to suit your tastes and desires.

Our Head Sommelier Alessia Ferrarello, Assistant Head Sommelier Hannah Biggs, Sommeliers Harry Sutton and Peter Syer, also Barman Jorge (Porgie) Le Bron probably have the best jobs here, tasting and researching the world for wines, sake, spirits and beverages, (some of them non-alcoholic), to please your palate and make a perfect marriage with our unique tasting menus. Our Wine List is always in development, you can browse a sample list below.

  • Browse Wine List

The Wine pairing…

We offer wine pairing with our tasting menus, which you can pre-order or decide to add on the day.

Ten Course
8 Wines to go with the tasting menu, £155 per guest

The Chef’s Table & Kitchen Bench
8 Wines to go with the tasting menu, £165 per guest

Next Level
8 Wines to go with the tasting menu, £275 per guest

close

Chef's Table
Sample Tasting Menu


225 pounds

This tasting menu has been… developed / tested / dried / pickled / foraged / pureed / cooked / chilled / chopped / frozen / cured / grown / steamed / sowed / salted / pounded / nitro’d / woodfired / roasted / grated / smoked / seared / bbq’d / charred / fermented / brined and pickled

  • Introduction

    artichoke / winter truffle
  • Scallop XO

    anchovy / rose
  • Aged roe deer

    charcoal / beets / mushroom 70% chocolate
  • "From the embers"

    new potato / hollandaise N25 caviar
  • Kohlrabi

    butternut squash / salsa verde
  • Anjou pigeon

    black olive / sultana carrot / tagine
  • or

    Cornish turbot

    cabbage / truffle / xo sauce
  • "The crossover"

  • 70% chocolate

    mandarin / cardamom
  • Revive - Sate - Beatific
  • Our honey

    spring 2021 crème fraîche pollen / grains
  • Conclusion

    Yorkshire rhubarb yoghurt / liquorice

A discretionary 12.5% gratuity will be added to your final bill and is shared equally between the whole team.

close

Kitchen Bench
Sample Tasting Menu


225 pounds

This tasting menu has been… developed / tested / dried / pickled / foraged / pureed / cooked / chilled / chopped / frozen / cured / grown / steamed / sowed / salted / pounded / nitro’d / woodfired / roasted / grated / smoked / seared / bbq’d / charred / fermented / brined and pickled

  • Introduction

    artichoke / winter truffle
  • Smoked eel

    dashi / turnip roast chicken
  • Autumn onions

    brown butter / thyme
  • "From the embers"

    new potato / hollandaise N25 caviar
  • Chawanmushi

    crab / fennel
  • Mallard

    Hopton wafers shoot (may contain shot) cabbage / blackberry hoisin sauce
  • or

    Turbot teriyaki

    brassicas / sauce ‘Nero’
  • "The crossover"

  • Chocolate

    miso / pine mushroom
  • Revive - Sate - Beatific
  • Our honey

    spring 2021 crème fraîche pollen / grains
  • Conclusion

    Yorkshire rhubarb yoghurt / liquorice

A discretionary 12.5% gratuity will be added to your final bill and is shared equally between the whole team.

close

Nucleus
Sample Lunch Tasting Menu


  • Introduction

  • Smoked eel

    apple / turnip chicken velouté
  • "From the embers"

    Jersey Royal / nasturtium
  • "A plate of lamb"

    loin / ragu / belly / kidney Spring 2021
  • Chocolate 70%

    aged balsamic, salt Manni olive oil
  • Lemon verbena

    elderflower / strawberry
  • Conclusion

A discretionary 12.5% gratuity will be added to your final bill and is shared equally between the whole team.

close

Nucleus
Sample Tasting Menu


  • Introduction

  • Smoked eel

    apple / turnip chicken velouté
  • "From the embers"

    Jersey Royal / nasturtium
  • Veal sweetbread

    horseradish sauce Robert
  • Chawanmushi

    60 month Parmesan / cauliflower additional truffle 15 pound supplement
  • "A plate of lamb"

    loin / ragu / belly / kidney Spring 2021
  • "The Crossover"

  • Chocolate 70%

    aged balsamic, salt Manni olive oil
  • Lemon verbena

    elderflower / strawberry
  • Conclusion

A discretionary 12.5% gratuity will be added to your final bill and is shared equally between the whole team.

close

Restaurant
Sample Tasting Menu


195 pounds

This tasting menu has been… developed / tested / dried / pickled / foraged / pureed / cooked / chilled / chopped / frozen / cured / grown / steamed / sowed / salted / pounded / nitro’d / woodfired / roasted / grated / smoked / seared / bbq’d / charred / fermented / brined and pickled

  • Introduction

  • Smoked eel

    dashi / apple / turnip
  • Veal sweetbread

    celeriac vinaigrette truffle / sauce Robert
  • Triple cooked potato

    cream cheese / kombu N25 caviar
  • Chawanmushi

    crab / fennel
  • Anjou pigeon

    Tagine spices / chicory / pear BBQ sauce
  • or

    Monkfish teriyaki

    truffle / leeks sauce ‘Nero’
  • "The crossover"

  • 70% chocolate

    Manni olive oil aged balsamic
  • Revive - Sate - Beatific
  • Our honey

    spring 2021 crème fraîche pollen / grains
  • Conclusion

 

A discretionary 12.5% gratuity will be added to your final bill and is shared equally between the whole team.

  • Reservations
  • Latest news & availability
  • Restaurant Sat Bains with Rooms, Lenton Lane, Nottingham, NG7 2SA
  • +44 (0)115 986 6566
  • Careers
  • Cancellation Policy
  • Privacy & Terms
  • Instagram
  • Facebook
  • Les Grandes Tables Du Monde
Michelin Guide 2022
©2022 Restaurant Sat Bains Ltd Credits