Only the finest ingredients will do for Head Chef, Mickael Weiss. His menu of regional French dishes, including traditional favourites like Coq au Vin and Châteaubriand, complement the extravagant surroundings perfectly. While the à la carte menu changes every six weeks or so, inspired by the changing seasons and the freshest produce available.

For a more relaxed and less formal occasion, the Sunday jazz lunch has a friendly buzz about it and is the perfect place to while away a lazy Sunday afternoon.

Our full menu is available to download.

This selection is intended as an indication only.

Les Entrées

La coquille St-Jacques au croustillant de porc et velouté de petits pois	11.25
Hand dived scallop, crispy pork belly and pea soup

Bisque de homard, ravioli de poireaux à l'Emmental	9.75
Lobster bisque, leek and Emmental ravioli

Mi-cuit de chevreuil aux pleurotes et raisins blancs, oeuf de caille moelleux	10.50
Slow cooked Venison fillet with oyster mushrooms, poached quail egg and warm grapes

Végétarien

Timbale aux choux, camembert et oeuf poché, velouté de topinambours	15.00
Camembert and poached egg timbale with roasted seasonal vegetables and Jerusalem artichoke velouté

Cannelloni aux champignons sauvages, èpinards et créme fraîche	15.25
Wild mushroom, spinach and créme fraîche cannelloni with toasted pine nuts

Poissons

Haut bar rôti au thym, pomme purée, épinards et couteau farçi à la Provencale	19.75
Thyme roasted stone bass with soft mash, spinach and razor clam Provencale

Flétan rôti au lard, garniture grenobloise et pommes de terre safranées	18.50
Roasted halibut wrapped in pancetta with saffron potatoes and "grenobloise"

Viandes et Volailles

Filet de boeuf façon Rossini aux champignons sauvages et cacahuétes	28.50
Castle of Mey beef fillet with pan fried foie gras, sautéed wild mushrooms and peanuts, truffle and Madeira sauce

Perdrix rouge et son pâté tiède au foie gras, choux vert braisé et sauce genièvre	17.50
Red leg partridge breast on braised Savoy cabbage, warm liver paté on toast and juniper jus

L'agneau royal du Dornoch au romarin et févettes acidulées à la tomate	19.75
Royal Dornoch lamb cutlet, rump and confit shoulder with broad beans, tomatoes and rosemary jus

Fromages et Desserts

Strudel de fruit rôtis au parfait anisé	7.00
Frozen aniseed parfait with roasted fruit strudel

Fondant au chocolat, granité café et guimauve au chocolat blanc	7.00
Warm bitter chocolate fondant with coffee sorbet and white chocolate marshmallow

Sélection de fromages	11.00
Selection of cheeses, homemade bread