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Exceptional Dining On The Isle Of Wight

Chef Robert Thompson invites you to experience refined island dining where simplicity meets elegance.

From relaxed all-day dining at RT Café Grill to exclusive private events in the intimate setting of The Cellar, Robert’s passion for bold, seasonal flavours and timeless British cooking shines through. Located on the Isle of Wight, this is modern dining at its most personal crafted by one of the UK’s most celebrated chefs. This Autumn and Winter you can also enjoy fine dining at Thompson’s with two special events.

A plate of cooked mussels with green leaves and red pepper slices, next to a bowl of French fries on a wooden table.

RT CAFE GRILL MENUS

A long private dining table set with wine bottles, water glasses, plates, and napkins, with orange-cushioned chairs around it, in a dark-colored room with a person in the background holding a tray.

PRIVATE DINING

After a fantastic first year, we are thrilled to introduce The Cellar - our brand-new dining space featuring two intimate private dining rooms, each with a view into a stunning wine cellar. Perfect for celebrations with friends and family, private meetings, and special events

Stay informed with the latest news, reviews and stories from RT Café Grill kitchen team and Robert Thompson

This autumn and winter, Chef Robert Thompson invites you to relive the magic of his iconic Isle of Wight restaurant, Thompson’s, with a series of limited tasting menu events.

THOMPSON’S TASTING MENU WEEKS

A TASTE OF AUTUMN

From 23rd–25th October 2025, guests can enjoy A Taste of Autumn, featuring dishes such as ravioli of hen’s egg yolk with potato and truffle in roasted onion consommé, ceviche of day-boat mackerel with horseradish and crème fraîche, a pressing of smoked eel, duck liver, apple and ham hock, poached and grilled lemon sole with a white crab croquette, barbecued rump of Welsh lamb with slow-cooked shoulder “hotpot”, passion fruit soufflé, and “pears in red wine” with white chocolate and pear delice.

Each menu is priced at £100 per guest, with an optional supplement for local and continental cheeses, and a full vegetarian menu available. Guests may also mix dishes from menus available on their reservation date.

THE WINTER CELEBRATION

From 27th–29th November 2025, the Winter Celebration menu takes centre stage with highlights including ravioli of duck egg yolk with winter truffle, roast turbot with shellfish bisque and fennel, saddle of venison with smoked beetroot and chocolate jus, a warm soufflé with festive citrus, and a chocolate and chestnut finale.

Each menu is priced at £100 per guest, with an optional supplement for local and continental cheeses, and a full vegetarian menu available. Guests may also mix dishes from menus available on their reservation date.

Interior of a seaside restaurant with wicker furniture, white tablecloths, and a large woven light fixture. The room has dark blue floral wallpaper and windows offering a view of the beach and ocean. An emergency exit sign is above the door.
Chocolate dessert with caramel sauce and vanilla ice cream on a white plate.
Bartender at a bar with shelves of glassware and liquor bottles, pouring drinks. Blue bar stools line the counter.
Grilled steak and seafood platter with grilled lemon and greens on a decorative plate, accompanied by a steak knife and fork.
Cocktail on marble table with dried orange slice and rosemary
Assorted dishes on a wooden table: sliced anchovies with herbs, crusty bread, olive oil and balsamic vinegar dip, charcuterie with salami, mini pancakes with caviar and cream, and green olives.