I felt the need to share an email which dropped into my inbox this afternoon and cheered me up instantly. After spending the weekend working at a conference in a noisy, air-conditioned hotel in central London and grabbing quick lunches which, frankly, didn't taste of anything, I was in need of inspiration and some promise of good food to look forward to writing about! Cue a timely and delicious menu update from Restaurant 22 on Chesterton Road in Cambridge. 

Restaurant 22 is renowned for its good food and wine, offering monthly changing menus of seasonal dishes to enjoy in a relaxed, simple environment. Dining at Restaurant 22 is a special experience, one which is very different from Cambridge's rather normal selection of restaurants and food pubs. 

The menu for September features some interesting dishes and is very reasonably priced at £33.95 per head for three courses plus the optional fish course at a supplement of £7.00 per head and side dishes at £3.00 each. I'm particularly intrigued by the tandoori quail salad and the trio of chicken. 

It all sounds so delicious that I'm frantically trying to rearrange the busy schedule of eating out and foodie events I've got lined up for September to fit in a visit to Restaurant 22! 

You can read the full menu below. To find out more about the restaurant's menus and opening times, visit the Restaurant 22 website or Facebook page. You can also sign up to the restaurant's mailing list to receive the menu straight to your email inbox every month like I did! 

Enjoy :-)

Smoked plum tomato and red pepper soup, fried mozzarella ‘sandwich’

Salmon tartare, avocado sorbet, toasted rye bread, lime syrup

Gruyere cheese, wild mushroom and spring onion tart,
garden leaves, Alpha Zeta olive oil

Tandoori quail, fennel and cucumber salad, yoghurt dressing

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Seared scallops, creamed sweetcorn, wild rocket, walnut butter

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Home-made sorbet

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Whole roasted partridge, fontina potato cake,
crispy root vegetable salad, Calvados jus (£3 Supplement)

Pan-fried fillet of sea bass, roasted baby artichokes, cherry tomatoes,
 smashed white beans, green salsa

Trio of chicken; Boudin, Kiev, liver crostini, potato purée, shaved green beans

Steamed leek and Montgomery cheddar tart, glazed chantenay carrots, baby chard
   

(Side dishes include thyme fondant potato, pea and goats cheese salad, and glazed carrots) 

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Pimms cheesecake, cucumber purée, freeze dried raspberries

Dark chocolate and crème de menthe mousse, chiacchiere biscuits

Poached pears, rosewater syrup, caramel ice-cream

Selection of British Farmhouse cheeses with home-made chutney