The silhouette of bistro life.⁠ ⁠ French bistros have always been about substance over spectacle. Born in 19th-century Paris as neighbourhood gathering spots, they prioritized good food and genuine atmosphere over anything flashy.⁠ ⁠ It's a different
When you want something savoury and delicious -- our lamb saddle roulade.⁠ ⁠ Served with sage, leek, polenta, ratatouille, seasonal mushrooms, natural jus.⁠ ⁠ Last call at 10 pm on Fridays and Saturdays!
Take a metaphorical flight to Paris this weekend with our Paper Jet cocktail 😉 ⁠ ⁠ Old Forester bourbon, Amaro Montenegro, pink grapefruit, aperitivo, fresh lime and lemon, Orgeat.
Tarte citron — lemon curd, Italian soft meringue, and citrus gel⁠ ⁠ In 19th-century France, lemon tart was so revered that it served as a symbol of wealth and goodness. ⁠ ⁠ The original tarte au citron didn't have meringue but we think the Ital
Front row seats to West 4th life ✨⁠ ⁠ When our wall of windows opens up in summer, you're technically indoors but it feels like you're sitting on the street.⁠ ⁠ Perfect for people watching and pretending you're in Paris 😉
Our foie gras reflects the seasons and our local farms. Pictured is our springtime one, but we have an updated summer foie gras dish with figs and strawberries 🍓 ⁠ ⁠ Last call at 10 pm tonight!
That's Rémy Martin XO catching the light – eaux-de-vie aged between 10 to 37 years, with an average of 25 years of maturation. The XO designation was invented by Hennessy back in 1870, making it over 150 years old as a standard.⁠ ⁠ Some
Wild halibut with green peas, beetroot, patty pan squash, and roasted red pepper 🐟⁠ ⁠ Patty pan squash gets its name from resembling those shallow, scalloped baking pans your grandmother might’ve used. The French call it pâtisson, after
Nico getting set for another Sunday brunch!⁠ ⁠ ✨ our Sunday menu hours ✨ ⁠ ⁠ 8 am to 10 am - breakfast⁠ 10 am to 5 pm - weekend brunch⁠ 5 pm to 9 pm - dinner⁠ ⁠ À bientôt!
A refreshing appetizer, full of umami. Marinated mackerel, cherry tomatoes, cucumber, rainbow radish⁠ ⁠ Available on our dinner menu at 5 pm, following brunch!
A close-up of our lamb saddle roulade.⁠ ⁠ Served with sage, leek, polenta, ratatouille, seasonal mushrooms, natural jus.⁠ ⁠ Last call at 10 pm on Fridays and Saturdays!
Max's demonstration coming to life: wagyu beef tartare, cherry tomatoes, golden beets.⁠ ⁠ Crispy beet chips, velvety purée, refreshing cherry tomatoes, all on our classically French beef tartare.
Max demonstrating how we hand chop all our wagyu beef tartare 🥩 ⁠ ⁠ Come and try our newest tartare, served with local cherry tomatoes and golden beets!
Rumour has it that chocolate mousse was invented by accident in the 1750s when a French chef grabbed chocolate instead of oil while making mayonnaise. We just want to know how much wine he had before prep.⁠ ⁠ Enjoy ours, made completely sober: dark c
Weekend mode: activated.⁠ ⁠ When you want a drink that's worth putting your phone down for. Savour your cocktails until our last call tonight at 10 pm.
Legend has it the croque madame got its name because the egg resembles a woman's hat from the early 1900s. 🍳 ⁠ ⁠ Whether that's true or not, we're just glad someone decided ham, cheese, béchamel and a fried egg belonged together.