À La Carte Menu

Automne is here, and so are a few dishes worth clearing an evening for.

To start, there’s Gambas with chilli butter and sourdough, ready for tearing, dipping and making sure none of that butter goes to waste. Or try our Wild Mushrooms on Toast – forest mushrooms and girolles in a creamy white wine & garlic sauce. Mushrooms on toast, but make it Bistrot.

For the main event, take your pick. Slow-Cooked Lamb Tagine with chickpeas, dates, herb couscous and mint yoghurt; Pan-Fried Sea Bass with squash purée, mussels, chorizo and samphire; or our Steak Frites. A Bistrot classique that needs very little introduction.

And then, dessert. Our new Spiced Blackberry Pain Perdu has joined the table, alongside the Crème Brûlée you know rather well.

Choosing between the two? Bonne chance.