The Le Bon Ton kitchen is in good hands, with American brothers Jeremy Sutphin and Christopher Sutphin drawing inspiration from across southern America to deliver authentic and traditional flavours. Inspired by the barbecue joints and crab shacks of New Orleans and Louisiana, the restaurant has exposed brick walls, a sturdy wooden bar, an ornately decorated oak ceiling and weathered wooden floorboards throughout.
While there are plenty of choices on the menu, the pit-smoked meats are where Le Bon Ton really shines. Berkshire pork belly has perfectly charred skin and a smoky flavour. Creole honey mustard complements the pork beautifully, while tart pickles cut through the meat’s richness. Deep-fried until they are golden, sweetcorn and leek hushpuppies are addictively crunchy. They come with a Tabasco® remoulade that adds just the right amount of heat to the dish.
PSST! For those who love to party long and hard, there is a late-night bar menu on Friday and Saturday nights that is available until 6am the next day.