Home > Restaurants > Cheshire > Sale Restaurants > Table 10
Take the freshest food, the finest ingredients, perfect wine and a warm welcome. Table 10 delivers market fresh food in a style that is truly memorable.
Sonia Thompson grew up and worked in her parentís city centre restaurant, The 39 Steps and so has gained many years of experience.
South African chef Eugene Mouton continues to capture the imagination by creating new, inspirational, mouthwatering dishes daily. This means that only the freshest produce is brought daily from the market to the table.
As a result whether entertaining clients or going out with family and friends, Table 10 delivers a blackboard menu that changes daily, prepared and served by people who care.
Sonia and Eugene will be delighted to discuss any individual menu requirements.
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Dave Jones Stretford manchester
I visited the restaurant for the first time on Wednesday night. The food was superb and the service was friendly,attentive efficient.
I had the Oxtail with wild Chanterelle mushroom starter which was very tasty and extremely well presented. My wife had what she described as the freshest and tastiest scallops she had ever eaten combined with beautifully cooked black pudding.
My main course was plaice fillet with Oyster mushrooms, I can honestly say that the fish was perfectly cooked and could only have been of the highest quality and freshness. My wife chose the venison as a main meal and the presentation was so perfect that I took a photograph of the plate. The desserts were handmade and once again a perfect mix of flavour and texture. I would recomend the place to all and I am now using this as the benchmark I will compare all other restaurants against.
Nigel Williams (Sale)
Wow, just discovered this restaurant and went tonight. The food was phenomenal and the gentleman serving couldn't have been more obliging. Blown away by the excellence of both the food and service. How is this place not packed to the rafters?! My new favourite restaurant, don't tell everyone though or we may not get a seat next time ;-)
9th June we ate here with friends after reading the reviews on onion ring. We didn't even know about table 10! So glad we visited the food was excellent and far from run of the mill menus so often found in eateries. I had whitebait which was superbly presented followed by duck breast cooked to perfection. We will definitely be returning.
Been here about 8 times now, going again tonight, never ever fails to disappoint, Eugene is a legend! Food and service is ALWAYS top notch. Go. NOW!
We dined here for my husband's 40th with family.
I had never been before but we were welcomed and seated straight away with drinks offered quickly.
Choice of menu was wide and suitable for all our party.
We had an excellent time and the food and wine were exquisite and i will definitely be going back there and refer my friends and family too.
Loved.. the its-all-fresh blackboard menu, the suitably attentive helpful hostess who answered menu questions perfectly, the chatty wine list & great value Chablis, the not overfaced but plenty portion sizes, the fact that it was full & nice chilled atmosphere. Another Wednesday night there please! (Toilets could be improved! ;)
Roddy MacKenzie, Sale
What can I say that won't sound like excessive praise?
The good bit: the concise but carefully chosen and generally inexpensive wine list.
The even better bit: faultless service making every guest feel he/she is the single the most important person in the world. Sonia and her team pay close but unobtrusive attention to ensure nothing mars a guest's enjoyment of a perfect meal.
The best bits: food to kill for. Eugene takes the finest ingredients and creates works of art that excite all the senses. Having everything cooked to order means we sometimes have to wait a little longer than in lesser establishments, but the wait is always worth it, and what arrives always excceds expectations.
I have heard three recurring complaints in my six visits:
1) the portions are too big (but is mentioned only after the plates have been emptied by the lucky diners.
2) it took so long for Sale to get a restaurant this good.
3) Eugene and Sonia are being unfair on the competetion by forcing them to raise their standards or lose business to Table 10.
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