Coq d'Argent
Menu with Prices in the UK

Warm artisanal sourdough country loaf served with lightly salted churned French butter from Normandy.

Pitted Lucques and Picholine green olives marinated with wild thyme, rosemary, garlic, and cold-pressed olive oil.

Warm, airy French choux pastry puffs baked with aged Swiss Gruyère AOP and cracked black pepper.

Six fresh French rock oysters served on crushed ice with shallot red wine vinegar mignonette and fresh lemon.

Six wild Burgundian snails oven-baked in their shells with garlic, shallot, and flat-leaf parsley herb butter.

A dozen classic French snails sizzling in emerald garlic and parsley herb butter, served with grilled baguette.

Home-cured duck foie gras terrine with spiced poached fig chutney and toasted golden brioche.

Classic slow-caramelised French onion soup infused with thyme and white wine, topped with toasted sourdough and bubbling Gruyère.

Sashimi-grade yellowfin tuna tartare dressed with citrus ponzu, avocado purée, pickled cucumber, and crisp sesame tuile.

Warm golden goat's cheese croustade drizzled with acacia honey, served over baby gem lettuce, roasted walnuts, and aged balsamic.

Severn & Wye oak-smoked Scottish salmon with Isigny crème fraîche, pickled shallots, caperberries, and dark rye bread.

Hand-picked Devon white crab meat tossed with brown crab emulsion, pink grapefruit segments, and shaved fennel.

Slow-cooked Clarence Court organic egg with velvety sweet green pea velouté, pulled ham hock, and sourdough croutons.

28-day dry-aged Aberdeen Angus beef fillet seared over charcoal embers, served with glazed watercress, roasted shallot, and pomme purée.

Josper-grilled 300g Black Angus sirloin steak with intense marbling, served with triple-cooked pommes frites and béarnaise sauce.

Prime 35-day dry-aged ribeye steak grilled over British oak charcoal with roast bone marrow, charred vine cherry tomatoes, and watercress.

Monumental dry-aged British bone-in rib of beef carved tableside, served with two sauces of your choice and a large basket of pommes frites.

Pan-roasted French duck breast glazed with lavender honey and four-spice blend, served with braised endive and blackberry jus.

Herb-crusted roasted rack of English lamb with confit garlic purée, rosemary glazed baby carrots, and rich lamb pan reduction.

Whole wild British Dover sole pan-fried golden in foaming brown butter, capers, fresh flat-leaf parsley, and Amalfi lemon, filleted tableside.

Crisp skin wild sea bass fillet served over braised Florence fennel, crushed saffron potatoes, and bouillabaisse reduction.

Pan-seared corn-fed French chicken supreme served with wild morel mushrooms, green asparagus, and Jura Vin Jaune cream sauce.

12-hour braised ox cheek in rich Burgundy Pinot Noir reduction with glazed baby onions, smoked pancetta lardons, and pomme purée.

Carnaroli risotto simmered with wild woodland cèpe mushrooms, aged 24-month Parmesan, and fresh black Périgord winter truffle shavings.

Savoyard potato gratin with sweet braised onions, white wine reduction, and melted creamy Reblochon de Savoie cheese.

Hand-cut French fries triple-cooked until crispy, seasoned with rosemary sea salt.

Ultra-luxurious, velvet-smooth Ratte potato purée whipped with French cultured butter and cream.

Thinly layered sliced potatoes baked slowly with double cream, nutmeg, garlic, and golden Gruyère crust.

Fine French green beans tossed in foaming butter with confit sweet garlic and shallots.

Tender young leaf spinach quickly wilted in nutty brown butter with freshly grated nutmeg.

Tender mixed seasonal French leaves and fresh herbs tossed in sharp aged sherry vinegar dressing.

Pan-sautéed forest chanterelles and king oyster mushrooms finished with garlic and parsley persillade.

Classic French green peppercorn sauce flamed with VSOP Cognac, veal reduction, and double cream.

Hand-whisked warm butter emulsion infused with fresh French tarragon, chervil, and shallot reduction.

Glossy red wine reduction sauce simmered with roasted beef bones, shallots, and diced marrow.

Compound French butter whipped with fresh lemon juice, sea salt, white pepper, and flat-leaf parsley.

Signature green apple white chocolate shell filled with Granny Smith compote, Calvados ganache, and speculoos crumble.

Warm, towering Grand Marnier liqueur soufflé served tableside with chilled Madagascar vanilla crème anglaise.

Crisp choux buns filled with Madagascar bourbon vanilla bean ice cream and smothered in warm dark Valrhona chocolate sauce.

Silky baked vanilla custard beneath a shatteringly crisp blowtorched caramelised sugar crust, served with shortbread.

Warm upside-down caramelised Golden Delicious apple tart on puff pastry, accompanied by thick Isigny crème fraîche.

Curated board of unpasteurised French artisan cheeses (Comté 24-month, Sainte-Maure de Touraine, Roquefort, Brie de Meaux) with quince jelly and walnut bread.

Italicus Rosolio di Bergamotto, elderflower liqueur, fresh grapefruit juice, and Laurent-Perrier Champagne over hand-cut ice.

Tanqueray No. Ten gin, fresh lemon juice, sugar syrup, and Laurent-Perrier Brut Champagne in a flûte.

Woodford Reserve bourbon, Campari, Antica Formula sweet vermouth, smoked in French oak decanter.

Botanist Islay gin, Carpano Antica, Campari, aged in miniature French oak barrels with orange peel.

Crisp, elegant French Champagne with notes of citrus, brioche, and fine lively bubbles.

Organic mineral-rich Burgundy Chardonnay with crisp green apple and stony minerality.

Supple Bordeaux Merlot blend showcasing ripe black cherry, cedarwood, and velvet tannins.

Naturally sparkling French mineral water from Saint-Galmier.

Single-origin Arabica espresso roast served with traditional French chocolate petit four.