The following new dishes will be launched in three weeks, so look out for the first sneak preview

Monkfish Gnocchi: Fresh gnocchi made from our own recipe mixed with exquisite medallions of monkfish, fleshed sealed with brandy and cream sauce.

Spatchcock Poussin: Succulent small chicken part-boned, marinated in fresh herbs and barbecued served with spinach and potato mousse.

Crème Brule: From a traditional French recipe, a thick creamy dessert with a smooth centre and a luxurious sugared topping.

NEW! Chateaubriand  steak

Also we are very excited to say that we have recently secured the best cuts of Chateaubriand steak with our butcher. Look out for our chateau brine steak with dauphinoise potatoes. This is an ideal dish for two people sharing!

For those of you who would like to know more about Chateaubriand steak, here you go …

The Chateaubriand steak is a recipe of a particular thick cut from tenderloin , which, according to Larousse Gastronomique, (encyclopedia of gastronomy), was created by personal chef, Montmireil, for Vicomte François-René de Chateaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years.Chateaubriand is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions.

You can find out more on the Wikipedia website.