The kitchen

Brasserie Favourites

The menu follows the brasserie seasons, pairing crisp produce and toasted nuts with slow-cooked richness, then finishing with a tender chocolate tart. Each dish brings familiar French comfort to the table.

Tender braised beef, smooth potato purée and glazed carrots on a brasserie plate.

Seasonal French Cooking

Crisp endive, pear slices and toasted walnuts on pale ceramic in soft window light.

Endive, Pear and Toasted Walnut Salad

Crisp endive and ripe pear meet toasted walnuts for a refreshing balance of bitter, sweet and nutty notes.

Endive, pear, toasted walnuts

Slow-Braised Beef

Tender beef is served with silky potato purée and glazed carrots, bringing slow-cooked richness to a classic brasserie plate.

Slow-braised beef, potato purée, glazed carrots

A tender chocolate tart with a spoonful of crème fraîche on pale ceramic.

Chocolate Tart with Crème Fraîche

A tender chocolate tart pairs deep cocoa flavour with a cool, lightly tangy spoonful of crème fraîche.

Chocolate tart, crème fraîche