October 16, 2018 3.16 pm This story is over 65 months old

Luxury Lincoln restaurant open just two days a week

Progressive British food, Michelin star style

A luxury Lincoln restaurant is opening just two days a week to offer people local produce showcased in a unique experience.

Jackalope is on Drury Lane in the former Roman’s Place building in Lincoln’s Cathedral quarter. It opened at the end of the summer and has just 20 places available inside.

It is currently open Fridays and Saturdays, with the intent to add Thursdays in the future, so pre-booking is essential with a single dining start time for this unique experience.

Inside the restaurant. Photo: Jackalope

Jackalope’s unique take on the English classic fish and chips. Photo: Jackalope

Head chef Lee Thomas told The Lincolnite that his new Lincolnshire in Autumn menu, which he is hoping to launch this Saturday, pulls together food from local producers to showcase that he will interpret in his own unique style.

The menu costs £65 per head, offering an eight-course tasting menu (without the drinks).

Jackalope’s take on the classic dish Duck à l’orange. Photo: Jackalope

Jackalope’s unique take on Coq au vin. Photo: Jackalope

A different take on a classic beef and onion dish. PhotoL Jackalope

Lee told The Lincolnite: “It is progressive British food. We have taken a keen interest in locally sourced food, using modernist techniques to provide something different.

“Lincolnshire has some amazing produce and it is a privilege to be able to showcase it.”

Although he was unable to divulge details about the new menu, Lee explained an example of a previous dish he has put a unique spin on.

He previously made a pasta-less carbonara dish with a Lincolnshire Poacher Cheese crust and aerated cheese sauce and a 64 degree C egg yolk with some smoked ham.

Jackalope head chef Lee Thomas’ unique take on carbonara. Photo: Jackalope

Panna cotta like you’ve never seen it before! Photo: Jackalope

The menu at Jackalope changes every six to eight weeks and Lee is trying to ensure there is something different each time, changing it but keeping it seasonal.

Lee confirmed he is also working on a 12 days of Christmas menu which will be 12 courses based around the different days of the holidays.

Soup with a difference. Photo: Jackalope

Jackalope’s take on the Black Forest dish. Photo: Jackalope

Potato Glass. Photo: Jackalope

The restaurant’s take on ravioli. Photo: Jackalope

Jackalope can be contacted on 01522 262 242 or via email at [email protected].