Bistro
Breakfast: Monday – Friday 07.00–10.30 | Lunch: Monday - Friday 11.30-15.30 | Brunch: Saturday – Sunday 08.00–15.30 | Dinner: Monday - Sunday 17.00-22.00
From breakfast to dinner, the bistro is the lively heart of the hotel. The charcoal grill never stops blazing and fresh, vibrant produce is in abundance. On weekends, we serve our brunch menu from early morning to late afternoon and our á la carte menu in the evening.
À la carte
Bread & butter 60
Fruit plate 105
Yoghurt & granola 90
Oat porridge with apple sauce 90
Breakfast broth 90
Ham, cheese & marmelade 120
Avocado, beef tomato, seeds & ricotta 150
Smoked salmon with capers & lemon 170
Scrambled eggs & toast 130
Fried eggs & chanterelles 160
Omelette 160
Add cheese, spinach, mushroom or ham +50
B.L.T 220
Sides
Green salad 70 French fries 85
Dessert
Cookie plate 75 Blueberry muffin 80 Golden Diner pancake 140
Drinks
Black coffee 60
Espresso 40
Macchiato 45
Cortado 50
Cappuccino 55
Caffè Latte 60
Earl Grey 75
Green Jasmine 75
Rooibos 60
Orange juice 65
Grapefruit juice 65
Ginger shot 50
Weekly Lunch 210
W.40
Chicken Cordon Bleu with gruyère, roasted potatoes & jus Basque fish stew with shrimp, mussels & herb aioli
Business Lunch 350
Starter of the week, your choice of weekly lunch, and petit four & coffee
À la carte
Half-dozen oysters & mignonette 195 Noir di Bigorre ham 160 Salmon pastrami with trout roe, crème crue & potato rosti 250 Steak tartare & mesclun salad half 220 | whole 325 Vol-au-vent with mushrooms, autumn vegetables & corn véloute 380 Catch of the day with coco beans, zucchini & langoustine sauce 420 Duck breast with petit pois, carrots & sauce au poivre 385
Sides
Green salad & herbs 70 French fries 85
Dessert
A scoop of ice cream or sorbet 70 King Oscar Cake 145 Petit four 35
À la carte
Bread & butter 60
Fruit plate 105
Yoghurt & granola 90
Breakfast broth 90
Ham, cheese & marmelade 120
Avocado, beef tomato & herbed ricotta 150
Scrambled eggs & toast 130
Omelette 160
Add cheese, spinach, mushroom or ham +50
Eggs Florentine 220
Eggs Benedict 240
Eggs Royale 280
Oysters & mignonette
1/2 dozen 195 | 1 dozen 350
Salmon pastrami with trout roe, crème crue & potato rosti 250
Steak tartare & mesclun salad
half 220 | whole 325
Lobster Thermidor
half 450 | whole 850
Fried chicken sandwich 220
Sides
Green salad 70 Pommes frites 85
Dessert
A scoop af ice cream or sorbet 70 Cookie plate 75 Blueberry muffin 80 Golden Diner pancake 140 King Oscar cake 145
SNACKS
Oysters & mignonette half dozen 190 | a dozen 350 Radishes & butter 80 Noir di Bigorre ham 160
STARTERS
Pork terrine & celeriac remoulade 210 Chanterelles with fried egg & autumn truffle 260 Moules marinières white wine, garlic & parsley 190 Steak tartare & mesclun salad half 220 | whole 325 Salmon pastrami with crème crue & potato rosti 250
MAINS
Vol-au-vent with mushrooms, autumn vegetables & corn véloute 380 Lobster Thermidor half 450 | whole 850 Duck breast with petit pois, pearl onions & sauce au poivre 385 Catch of the day with coco de Paimpol, zucchini & langoustine velouté 420 Grilled lamb leg with garlic confit, spinach & lamb jus 425 Grilled dry-aged sirloin with onion rings, watercress salad & Béarnaise sauce 585
SIDES
Green salad 70 Mashed potatoes 75 Pommes frites 85
DESSERTS
Cheese plate with marmelade & crackers 160 A scoop of ice cream or sorbet 70 Crème brûlée 120 Apple cake with créme anglaise 145 King Oscar’s cake 145 Petit four 35