Dinner | Monday 9th January 2017
Relaunched in August of 2016, Chef Richard Turner scrapped the traditional tasting menu approach to Michelin dining and reintroduced his restaurant as Turner’s @ 69 – striving for simplicity and ‘fuss free’ dining.
The restaurant interior showcases a lot of grey and white tones alongside the staple TURNERS mirrors and hefty chandeliers. It was a mix of modern day design with the traditional service still in mind. All of the tables in the compact dining room were covered with white table cloths and the diners in the restaurant, aside from our table of four, were couples. The restaurant is low lit and candle lit and the service was quick and ‘fuss free’.
Bacon & Onion Bread with Pork Fat
Crispy egg, Celeriac, Autumn mushrooms & Truffle (above left)
Duck Liver Parfait, Burnt Orange, Chicken Skin, Brioche (above right)
Anjou pigeon “Wellington”, bread, spruce, Madeira (above left)
Belly of Gloucester old spot Pork, apple, prune and Marzipan (above right)
Turners @ 69
69 High Street,