British chef Heston Blumenthal has introduced a unique new dining experience at his renowned restaurant, The Fat Duck in Bray, Berkshire. The "Topsy-Turvy" menu, in which dishes are served in reverse order, starts with sweet petit fours and progresses to savory starters and aperitifs.
Guests begin with dessert, enjoying black forest gateau, followed by beef royale with mushroom ketchup, smoked anchovies, and veal sweetbread. The main course includes halibut, yellow fin tuna, octopus, seaweed, and greens collectively called Sound of the Sea.
The menu continues with what would traditionally be the starters: Tonic of Botanicals, made with green herbs, Jerusalem artichoke ice cream, smoked cumin royale, and aerated beetroot. Finally, diners are served the Nitro Aperitif, composed of vodka sour, Paloma, and French Martini.
Blumenthal announced the launch via email, expressing his enthusiasm for the reversed dining concept as both "gratifyingly gut-friendly and satisfyingly gastronomic." The Topsy-Turvy menu is available for bookings from Tuesdays to Fridays, beginning May 7 through June 30, costing £275 per person for lunch and £325 for dinner.
This initiative follows the restaurant's introduction of a more affordable "Sensorium Select" menu earlier this year, reflecting changing consumer spending habits. The Fat Duck, known for its experimental cuisine like snail porridge and egg and bacon ice cream, has been a culinary landmark since its opening in 1995 and holds three Michelin stars.