Head Chef Mark Williamson is charged with maintaining the standards and tradition that the legendary Damien Pignolet established 25 years ago, while ensuring that Bistro Moncur continues to evolve.
The loyal locals would not take well to this iconic room being altered, and sensibly the minimal changes make it feel like you are returning home, with the welcome just as warm as it has always been.
The signature grilled sirloin with café de Paris butter and the marinated salmon will always be on the menu. Similarly, the airy and light French onion soufflé gratin is sheer bliss, with the exceptional clarity of flavour leaving you wanting an encore before it is even finished! Lovers of cassoulet need look no further, with this soul-enriching take showcasing the most delectable confit duck, interspersed with smoky speck and Toulouse sausages.
PSST! Should you still have room, desserts read like the greatest hits, featuring cherry and chocolate soufflé, vanilla crème brûlée, peach and almond bombe Alaska and strawberry cheesecake. Three or five selections of quality cheese are also available.