WHEN IT opened in 2015, Thompson's immediately became - and remains - one of a select handful of reliable and successful high-end dining experiences on the Island.

We started with the chef's signature cuttlefish-ink crackers accompanied by a magnificently creamy and tangy taramasalata.

This was followed by an amuse bouche of aubergine masala veloute, crowned with a black olive tapenade with two tiny yet potent tandoori-spiced lamb samosas.

The salty crispness of the samosa combined well with the unctuous smoothness of the warming, aromatic sauce.

Starter of veloute of butternut squash, with cheese gougeres floating in the velvety potion, was scattered with toasted pumpkin seeds which gave a surprising and effective burst of smokiness and crunch.

A big, meaty portion of cod poached in noisette butter came with ash-baked celeriac root and an extraordinary helping of devilled brown shrimps on a celeriac puree.

Sauteed sprouts came as a charming spherical parcel of shredded greens tightly encased in soft cabbage leaves, laced with subtle horseradish hints and nuggets of smoky ham.

Devilled shrimps were the stand-out focus on the plate. Powerfully peppery, the little morsels of crustacean gave a real focus to this meal.

Ballotine of venison was crowned with a chicken mousse studded with chunks of roast chestnut. The deer was impressively moist and tender - not always the case with even the best venison.

A luscious sweet-and-sour bed of red cabbage was the perfect partner for the rich meat.

A chestnut mousse and parsnip puree completed the ideal seasonal main course.

Then another complementary dish - a lemon meringue pie pre-dessert. This classic citrus pudding in a dainty pot gave us just enough for a hint of nostalgia as we savoured the soft, creamy meringue and mild lemony sauce.

For sweet we shared a white chocolate and cherry delice. The poached cherries scattered alongside had a powerful brandy kick, and a scoop of bitter dark chocolate sorbet was an exquisite way to finish our dinner.

Expensive? For one of the best meals we have enjoyed on the Island, we thought it was excellent value at just over £9 per person per course.

Thompson's is still right up there, making us gasp with joy at the food on our plates.

Matt and Cat's bill

Ink crackers £9

Butternut veloute £11

Fillet of cod £29

Venison £29

Chocolate delice £13

Total £91