Luke's Dining Room
(Sanctum on the Green)
Cookham Dean 01628 482638
Sanctum on the Green is a glamorous country retreat nestled in the charming Cookham Dean,with nine bedrooms, a treatment room and a restaurant it's an ideal location for a relaxing weekend away.
Co-owned by Iron Maiden's management this attractive former coaching inn near Windsor might not sound very rock 'n' roll, but this is exactly the sort of area favoured by musicians - a place in the country with close proximity to the M4 and M40 with private gated parking facilities.
Award winning Head chef Luke Thomas has quite a story to tell, not only has he worked with Heston Blumenthal and Gary Rhodes, but he's done it all at the tender age of just 18, making him the youngest head chef in the UK.
With so much promise we were not disappointed to be greeted with a glass of champagne in the cosy and comfortable bar before we moved into the restaurant to browse over the menu. There was a great selection of both meat and vegetarian dishes, including a changing fresh fish of the day dish.
Upon the recommendation of the the restaurant manager, Heather I decided to try the Mussel Curry and Fritters served with Roast Scallops and Almond cream (£8.25) I didn't really know to expect from the combination of flavours, but was more then surprised by how well they all worked together. The contrast between the sweet curry and mild scallops was perfect and sharp without being overpowering. My partner had the Pea and Ham Soup served with crispy ham hock and topped off with a fried cannonball of even more juicy ham hock (£6.25), which made for an interesting accompaniment to the traditional and delicious Pea and Ham soup.
We were still discussing how delicious the Mussel curry starter was when our main courses arrived. I had the Lamp Rump with Boulangere Potato, fennel and a Tapenade sauce (£19.25) to which I also enjoyed a glass of Australian Merlot, (Berton Vineyards 2010 - £5.95 per glass). The Lamp was served a deep reddish pink colour, it was juicy, rare and all of the flavours melted together perfectly. My partner had the Hereford Sirloin Steak with shallots, triple cooked chips and Bearnaise sauce (£21.95).
Prior to ordering Heather explained how the Sirloin is slowly cooked in a water bath for 8 hours, however still leaving the centre of the Sirloin rarer then then the outer edges. After being cooked for 8 hours we were surprised by how succulent the piece looked, with a thin brown crust and a pink centre it tasted absolutely delicious and the contrast of the crispy triple cooked chips was just right.
After 2 perfect courses it would have been criminal not to try the desserts too. I opted for the Chocolate mousse and blood orange salad (£7.50) served with orange segments and berry compote which was creamy, light and airy with cutting citrus flavours. My partner had the Apple Tarte Tatin and Vanilla ice cream (£6.95), served warm the gooey apple pastry and creamy ice cream was a real treat.
The restaurant was fresh, cool and modern with luxury white leather sat alongside the traditional features and original beams. It felt like a real treat without breaking the bank.
Co-owned by Iron Maiden's management this attractive former coaching inn near Windsor might not sound very rock 'n' roll, but this is exactly the sort of area favoured by musicians - a place in the country with close proximity to the M4 and M40 with private gated parking facilities.
Award winning Head chef Luke Thomas has quite a story to tell, not only has he worked with Heston Blumenthal and Gary Rhodes, but he's done it all at the tender age of just 18, making him the youngest head chef in the UK.
With so much promise we were not disappointed to be greeted with a glass of champagne in the cosy and comfortable bar before we moved into the restaurant to browse over the menu. There was a great selection of both meat and vegetarian dishes, including a changing fresh fish of the day dish.
Upon the recommendation of the the restaurant manager, Heather I decided to try the Mussel Curry and Fritters served with Roast Scallops and Almond cream (£8.25) I didn't really know to expect from the combination of flavours, but was more then surprised by how well they all worked together. The contrast between the sweet curry and mild scallops was perfect and sharp without being overpowering. My partner had the Pea and Ham Soup served with crispy ham hock and topped off with a fried cannonball of even more juicy ham hock (£6.25), which made for an interesting accompaniment to the traditional and delicious Pea and Ham soup.
We were still discussing how delicious the Mussel curry starter was when our main courses arrived. I had the Lamp Rump with Boulangere Potato, fennel and a Tapenade sauce (£19.25) to which I also enjoyed a glass of Australian Merlot, (Berton Vineyards 2010 - £5.95 per glass). The Lamp was served a deep reddish pink colour, it was juicy, rare and all of the flavours melted together perfectly. My partner had the Hereford Sirloin Steak with shallots, triple cooked chips and Bearnaise sauce (£21.95).
Prior to ordering Heather explained how the Sirloin is slowly cooked in a water bath for 8 hours, however still leaving the centre of the Sirloin rarer then then the outer edges. After being cooked for 8 hours we were surprised by how succulent the piece looked, with a thin brown crust and a pink centre it tasted absolutely delicious and the contrast of the crispy triple cooked chips was just right.
After 2 perfect courses it would have been criminal not to try the desserts too. I opted for the Chocolate mousse and blood orange salad (£7.50) served with orange segments and berry compote which was creamy, light and airy with cutting citrus flavours. My partner had the Apple Tarte Tatin and Vanilla ice cream (£6.95), served warm the gooey apple pastry and creamy ice cream was a real treat.
The restaurant was fresh, cool and modern with luxury white leather sat alongside the traditional features and original beams. It felt like a real treat without breaking the bank.
