Food

Kitchen Hours

Monday to Thursday - 12.00pm to 2.30pm, 5:00pm to 9.00pm

Friday - 12.00pm to 3.00pm, 5:00pm to 10.00pm

Saturday - 12.00pm to 10.00pm

Sunday - 12.00pm to 9.00pm

Entree

Warm baguette, salted butter (v, nf)  |  5

Green asparagus w, toasted hazelnut vinaigrette and Malfroy honey (v, df, gf)  |  16

Whipped garlic and herb cheese w, raw and pickled vegetables (v, gf)  |  15

Crispy fried zucchini flowers w, tapenade creme fraiche and espelette pepper (v, nf)  |  15

Twice baked Gruyere cheese souffle w, double cream (v, nf)  |  18

Sugar cured salmon, black pepper, coriander seed, lemon oil (df, gf, nf)  |  18

Crispy squid, parsley, chilli and saffron rouille (df, nf)  |  18

A dozen baked snails w, toasted baguette, garlic and parsley butter (nf)  |  18

Steak tartare on toast w, gribiche vinaigrette (df)  |  18

Chicken liver parfait w, peach and brandy jam, toasted baguette (nf)  |  16

Pommes frites and aioli (v, gf, nf, df)  |  10

Cheese and truffle frites, herb de provence, aioli (v, gf, nf)  |  14

Le Sandwich 

Monte Cristo Sandwich, smoked ham, mornay sauce and a fried egg  |  20

+ pommes frites 3

Le Burger, Raclette cheese, cornichon, Dijon mustard, pommes frites  |  24

+ speck bacon 3

Plats Principale

Tuna Nicoise salad w, tomatoes, olives, potatoes, french beans and basil (nf, df, gf)  |  20

Baked zucchini, white bean and tomato cassoulet w, black olives and thyme (vg, nf)  |  24

Three egg omelette, bois boudran sauce, salad and pommes frites (v, nf, gf)  |  20

Moules frites, mussles, white wine and leek sauce (nf, gf)  |  28

Baked salmon fillet, soft roasted peppers, tomatoes, basil and saffron rouille (nf, df)  |  30

Crispy duck salad, blood orange, lentil du puy and champagne vinaigrette (df, gf, nf)  |  30

Roasted half chicken stuffed w, brioche, petit pois, mash potato and jus roti (nf)  |  26

Steak frites, grilled rump steak, Cafe de Paris butter and pommes frites (nf, gf)  |  32

Steak au poivre, grilled bavette steak, pepper sauce and pommes frites (nf, gf)  |  38

Plats D'Accompagnement

Green salad dressed w, champagne vinaigrette (vg, nf, gf)  |  8

French beans w, toasted almond butter (v, gf)  |  10

Pommes frites w, aioli (v, gf, nf, df)  |  10

Mashed potato (v, gf, nf)  |  10

Le Dessert

Chocolate profiteroles, creme patissiere, hazelnut praline (v)  |  12

v - vegetarian

vg - vegan

gf - gluten free

nf - nut free

df - dairy free 

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.