Food and drinks
- Great coffee
- Great desserts
- Extensive wine selection
- Alcohol Served
- Cocktails Available
- Beer available
- Wine available
- Lunch menu available
- Dinner menu available
- Dessert available
01 / ABOUT THE PLACE
About this place
The duck confit is slowly cooked in oil at a low temperature until tender, then finished in the oven just before serving to crisp the skin. Its contrast of moist meat and fragrant, crisp skin makes it an appealing choice among the meat courses on a set menu.
Another dish that may linger in the memory is the lunchtime bisque, made with plenty of lobster and aromatic vegetables. This rich, potage-style soup is served with vegetables and angel shrimp, and is described as one of the chef’s treasured dishes. One diner’s review praises both the confit and the bisque, offering a useful pointer for choosing between a lunch with soup and a more substantial meal that includes a meat course.
Other examples include beef tongue braised in red wine until tender enough to cut without a knife, and roasted saddle of lamb, noted for the tenderness and flavour of the meat around the bone. Lunch and dinner courses range from simpler menus to full courses featuring both fish and meat, with options that include appetisers and dessert. The dishes shown are examples; the courses change with the season and the ingredients available.
