Côte Brasserie
Menu with Prices in the UK

Two free-range eggs cooked your way, Dingley Dell smoked streaky bacon, Cumberland pork sausage, confit herb potatoes, flat field mushrooms, grilled vine tomatoes, harissa haricot beans, and toasted sourdough baguette.

Brioche loaf soaked in vanilla and cinnamon custard, griddled golden, topped with crispy smoked streaky bacon, vanilla crème fraîche, and pure Canadian maple syrup.

Pan-fried vanilla brioche bread served simply with whipped sea-salted Brittany butter and warm maple syrup.

Golden brioche French toast piled high with fresh seasonal blackberries, raspberries, strawberries, and a quenelle of vanilla Chantilly cream.

Two poached free-range eggs on toasted English breakfast muffins with Dingley Dell cured ham and rich, warm homemade hollandaise sauce.

Two poached eggs on toasted English muffins with Severn & Wye Scottish smoked salmon and silky homemade hollandaise.

Two poached free-range eggs with buttered wilted baby spinach on a toasted English muffin, drizzled with homemade hollandaise.

Crushed Hass avocado seasoned with lime, chilli flakes, and coriander, served on toasted pain de campagne with two poached free-range eggs.

Silky scrambled eggs with Severn & Wye smoked salmon, fresh chives, and buttered toasted sourdough baguette.

Freshly baked all-butter French croissant served warm with Beurre d'Isigny and Bonne Maman strawberry preserves.

Flaky French puff pastry layered with pure dark chocolate batons, served warm from the oven.

Spiral butter pastry filled with rich pastry cream and plump soaked sultanas.

Two free-range eggs, crushed avocado, confit herb potatoes, flat mushrooms, grilled vine tomatoes, harissa haricot beans, and toasted sourdough.

Slow-caramelised beef and onion broth made with thyme and Cognac, topped with a rustic toasted sourdough baguette float and melted Comté cheese rarebit.

Traditional leaf-shaped warm Provençal flatbread brushed with garlic, rosemary, sea salt, and extra virgin olive oil.

Artisan baked French sourdough baguette served warm with PDO churned Normandy salted butter.

Lightly seasoned flash-fried baby squid rings served with garlic, lemon, and Espelette pepper aioli.

Hand-picked Devon dressed crab with avocado mousse, cucumber, pink grapefruit segments, baby watercress, and sourdough crisps.

Velvety smooth chicken liver parfait finished with spiced apple and shallot chutney and toasted brioche slices.

Whole rustic Camembert cheese baked with fresh rosemary, garlic, and honey, served with warm sourdough baguette and fig jam.

Succulent king prawns baked in garlic, parsley, white wine, and butter sauce with a toasted Gruyère crumb.

Creamy Pugliese burrata cheese paired with heritage Isle of Wight tomatoes, basil pesto dressing, and toasted pine nuts.

Six classic Burgundian snails baked in their shells with rich garlic, parsley, and shallot herb butter.

Pitted Lucques and Picholine green French olives marinated in extra virgin olive oil, lemon peel, and wild thyme.

Chargrilled 5oz British minute steak served pink with seasoned garlic and herb butter, and complimentary free-flow skinny frites.

30-day dry-aged 10oz British ribeye steak with generous marbling for maximum succulence, served with free-flow frites and your choice of sauce.

Aged prime 8oz cut of grass-fed British beef sirloin, chargrilled to order and accompanied by classic frites.

The most tender prime British centre-cut beef fillet, lean and buttery in texture, served with fresh watercress and frites.

Sublime 22oz bone-in British rib steak aged for 35 days, carved at the table and served with two sauces and two portions of frites.

Classic creamy green and black Madagascar peppercorn sauce flambéed with French brandy.

Traditional warm emulsion of clarified butter, egg yolk, tarragon reduction, and shallots.

Rich compound butter crafted with authentic French Roquefort blue cheese and fresh herbs.

Rich red wine reduction made with beef marrow bone jus, shallots, and fragrant black winter truffles.

Half corn-fed Breton roast chicken reared in Brittany, seasoned with thyme and garlic, served with creamy mushroom jus and frites.

Slow-braised British beef cheek cooked overnight in full-bodied red wine jus with smoked lardons, baby onions, and chestnut mushrooms, over smooth mousseline potatoes.

Crisp-skinned sustainable sea bass fillet served over crushed new potatoes, braised fennel, and a delicate white wine chive beurre blanc.

Crispy slow-cooked duck leg confit served with Puy lentils, smoked bacon lardons, baby carrots, and sweet blackberry thyme jus.

Fresh rope-grown Scottish mussels steamed in white wine, shallots, garlic, and fresh cream, served with crusty baguette and skinny frites.

7oz British beef patty topped with melted Reblochon cheese, smoked bacon, tomato relish, burger sauce, and crisp gem lettuce in a toasted brioche bun with frites.

Shiitake mushroom patty topped with vegan smoked cheddar, spiced tomato chutney, crispy onions, and gem lettuce, served with frites.

Pan-seared Loch Duart salmon fillet served on a bed of braised leeks, samphire, new season potatoes, and Dijon mustard cream sauce.

Rich bouillabaisse-inspired broth filled with sea bass, mussels, squid, king prawns, and new potatoes, served with garlic rouille and croutons.

Creamy Arborio risotto with sweet roasted butternut squash, sage butter, toasted pumpkin seeds, and aged vegetarian hard cheese.

Chargrilled flattened chicken breast with avocado, baby gem lettuce, sun-blushed tomatoes, shallots, French beans, and lemon herb dressing.

Crisp golden French skinny fries tossed with fine sea salt.

Skinny frites tossed with aromatic white truffle oil and finely grated aged 24-month Comté cheese.

Thinly layered King Edward potatoes baked in garlic-infused double cream and nutmeg until bubbling golden.

Buttered baby spinach finished with double cream, nutmeg, and French shallots.

Tender fine haricots verts sautéed in butter with flaked golden toasted almonds.

Sliced heritage tomatoes with pickled shallots, basil leaves, and extra virgin olive oil vinaigrette.

Steamed fresh Tenderstem broccoli spears dressed in fresh lemon juice and sea salt butter.

Crisp baby gem, watercress, and endive leaves tossed in house French Dijon vinaigrette.

Silky Madagascan vanilla pod custard topped with a hand-caramelised crisp sugar shell.

Gooey molten Valrhona dark chocolate cake served warm with salted caramel ice cream and chocolate crumb.

Crisp sweet pastry tart filled with zesty Meyer lemon curd, accompanied by Normandy crème fraîche.

Traditional upside-down caramelised Golden Delicious apple tart served warm with vanilla pod ice cream.

Sweet caramelised brioche pudding served with roasted peaches, blackberry coulis, and clotted cream.

Selection of classic French AOC cheeses (Roquefort, Comté, Camembert) served with seeded sourdough wafers, grapes, and fig chutney.

Two scoops of vanilla ice cream topped with warm Valrhona chocolate sauce and toasted flaked almonds.

Three scoops of refreshing fruit sorbets: raspberry, Sicilian lemon, and passion fruit.

Tanqueray London dry gin, freshly squeezed lemon juice, and simple sugar syrup, topped with chilled Champagne.

Classic French aperitif made with Crème de Cassis de Dijon topped with crisp sparkling Champagne.

Chambord black raspberry liqueur, Prosecco, fresh raspberries, and a splash of soda water.

Vodka, Kahlúa coffee liqueur, freshly brewed hot espresso, and sugar syrup shaken over ice.

Crisp and refreshing craft lager brewed independently in Alsace, France.

Iconic French pale lager with subtle citrus hop aromas.

100% pure freshly squeezed orange juice served chilled over ice.

Traditional Parisian cloudy lemonade served with fresh lemon slices and mint.

Naturally sparkling French mineral water from Saint-Galmier.

Pure natural still French alpine spring water.

Freshly brewed artisan dark roast espresso with generous steamed hot milk, served in a traditional French bowl.

Tender grilled minute steak strips served with skinny fries and steamed garden peas or salad.

Crispy breast of chicken goujons served with skinny frites and sweet garden peas.

Macaroni pasta in a mild creamy cheddar sauce, accompanied by cucumber batons.

Single scoop of vanilla, strawberry, or chocolate ice cream with a sweet wafer.