To start, the two-course lunch menu, offered daily from Monday to Friday, has a choice of appetizers including the refreshing blue cheese salad with green apple and roasted hazelnuts, or marinated pork ribs with pickled plums, chili and spring onions for meat lovers and for the comforting pumpkin soup with parmesan croutons.
Moving on to mains, diners can enjoy either the fish pie, or tender mouthwatering lamb meatballs in tomato sauce. For those who prefer vegetarian, the vegetarian burger of aubergine, tomato, courgette, peppers and goat cheese is a healthy, yet equally satisfying option.
With the arrival of the spring, fresh ingredients change accordingly and head chef Gilles Bosquet has added new twists to some a la carte items, by sourcing top quality seasonal ingredients. Enjoy the collection of new starters such as yellow fin tuna ceviche with avocado, sweet onion and sesame vinaigrette, or the fragrant mushroom velouté with hazelnut cappuccino, or seared octopus with aubergine puree and a lime and mustard dressing.
Favourite mains still remain on the menu, and the pork and fennel sausage with colcannon potato is definitely an exciting addition.