Food & Drink
The menu is lovingly created by Executive Chef
Simon Cottard and Head Chef Phil Hayes, they
employ a strict philosophy of using seasonal ingredients wherever possible and the frequently changing menu reflects this fresh approach to French provincial cooking. Dishes such as Soupe de Poisson and La Cote de boeuf with a classic Sauce Béarnaise grace the authentic menu.
An extensive and challenging wine list, carefully compiled by Front of House Manager Roberto Muscas,
accompanies the dishes and, with over 50 to choose from, there is something to suit every taste.
At all three venues, the same ethics apply – classic French cooking using seasonal produce, in relaxing and elegant surroundings with friendly staff led by Managers, Roberto Muscas and Carlos Ruiz.
Wine List Download
Note: These menus require Adobe Reader, To download click here