Our dining room is getting some serious attention this winter. We’re giving it a complete makeover – a new name, a new look and a new menu. It’s very exciting!
Leather banquettes, zinc tabletops, oak and tiled chevron floors, and an open kitchen will set the tone. The interior style nods to a classic French brasserie and the space is distinctive and contemporary. There’s no place for formality here. Rather, the restaurant will provide a social, relaxed dining experience. The space will have energy and the people in it – the chefs, the waiting staff and diners alike – a camaraderie around food.
Executive Chef Neil Haydock will use traditional cooking techniques, and influences from around the world to create dishes like steak tartare, duck and beet salad, grilled lobster and Côte de Boeuf. Simple cuts of meat will be cooked in a charcoal oven, drawing out a real intensity of flavour and the menu, changing regularly, will reflect the seasons.
The restaurant will serve guests staying at the hotel. But its atmosphere, always warm and convivial, along with the quality of its food will look to attract diners far and wide in search of something special.
Due to open in mid-March.