Treadwell Restaurant x Chef Sabrina Gidda

There’s something about a tasting menu that just hits different – especially when it comes with a guest chef takeover.

Treadwell within The Store is starting a chef take over series, kicking off with Sabrina Gidda plating up on the 13th and 14th Feb, and Nicola and I were kindly invited to go along on the Friday night sitting.

The menu is £95pp (which I believe will be the cost for future guest chef menus as well), and included a welcome cocktail and 5 dishes. Any extras were an additional cost, including the suggested wine pairing on the menu (great if you’re bad at decision-making, they’ve done the hard work for you).

Drinks wise, Nicola ordered the Oxford Garden Party cocktail – fresh, floral, beautifully presented and dangerously easy to drink. I went for a glass of English fizz, which was lovely… but I’ll be honest, I had immediate cocktail envy. Learn from me.

The courses began…

Black Chickpea Hummus with pomegranate, dill and black garlic pitta

Thick. Creamy. Deeply savoury. The kind of hummus that could easily stand alone without any vehicle – but the vehicle was excellent too. The black garlic pitta was soft, airy and bouncy with just enough chew. Pomegranate seeds added sharp little pops of freshness and texture. Everything was seasoned well enough to eat independently, which is always a good sign.

Achari Salmon Tostada with tomatillo and pickled radish

This was a bite and a half. Neither of us could believe the punch of flavour. Crispy tostada base, sashimi-soft salmon, layered with bold achari spice. The texture contrast was spot on – crunch into silk into punchy spice. Nicola doesn’t usually go for sushi or salmon in general, but she was fully converted. That’s how good it was. Perfect kick. Very moreish. The standout of the night.

Chicken & Prawn Agnolotti in Brodo with miso dashi and ginger

Delicate, comforting, restorative. It genuinely felt like something you’d want brought to you if you were ill – in the best possible way. It reminded me of pastina in brodo, that Italian “cure-all” soup situation. Light but deeply flavourful. Elegant without being fussy. Beautifully plated, plus a very simple dish to contrast the previous course.

Rump of Lamb with lemon zhoug, confit potatoes and lamb sauce

The lemon zhoug was clever – a fresher, brighter take on lamb, which can often lean heavy and rich. This felt almost summery. Lamb cooked beautifully. Confit potatoes soft in the centre, crisp at the edges.

Hot Chocolate Fondant with banana ice cream and toasted buckwheat

I would like a bathtub full of that banana ice cream. Genuinely one of the best elements of the night. Intensely banana-y, silky, nostalgic but refined. The chocolate was more molten fondant than mousse – but it was rich, decadent, unapologetically indulgent. The toasted buckwheat added a clever crunchy contrast. Alongside the salmon dish, this was a winner for us.

Timings were spot on, and staff were attentive without hovering. It definitely felt like a higher end, occasion style evening. We also got to take home a little pot of Sabrina’s gunpowder seasoning (immediately planning to use it on roast potatoes or as suggested by Sabrina – on a spicy marg rim).

If this is the standard for Treadwell’s guest chef series, we’re locked in. Next up: Rosemary Shrager in April, sign us up!