The restaurant menus are based on classic French and English recipes with a large selection of crustacea. Charcuterie, oysters, daily-changing meats from the rotisserie and cheese are served from trolleys in the dining room. Seasonal French and British indulgences, such as English game birds, asparagus and truffles are promoted when available. Roast leg of lamb and rib of beef are always available at lunch on Sunday.
The National Restaurant Awards 2009 - Wine List of the Year
Runner up, Best New Restaurant, Time Out Eating & Drinking Awards
Olive Magazine's Alternative Restaurant Awards
Restaurant reservations Download a sample menu
| Lunch | Dinner Reservations |
|---|---|
| Tuesday to Friday Noon to 3.00pm Sunday Noon to 4.00pm |
Monday to Saturday 6.30pm to 10.30pm Bar closes at Midnight |
| Easter Weekend | |
|---|---|
| Good Friday, April 2 | Lunch closed, Dinner from 6.30pm to 10.30pm, Bar closes at midnight |
| Saturday, April 3 | Lunch closed, Dinner from 6.30pm to 10.30pm, Bar closes at midnight |
| Easter Sunday, April 4 | Open for Lunch from noon to 4pm, closed for Dinner |
| Easter Monday April 5 | Closed |
| Early May Bank Holiday | |
|---|---|
| Sunday, May 2 | Open for Lunch from noon to 4pm, closed for Dinner |
| Monday, May 3 | Closed |
| Spring Bank Holiday | |
|---|---|
| Sunday, May 30 | Open for Lunch from noon to 4pm, closed for Dinner |
| Monday, May 31 | Closed |
| Summer Bank Holiday | |
|---|---|
| Sunday, August 29 | Open for Lunch from noon to 4pm, closed for Dinner |
| Monday, August 30 | Closed |
