restaurant des artistes

REST
AURANT
DES
ART
ISTES

WEDS & THURS

17.00 – 22.30

FRI & SAT

12.00 – 14.30

17.00 – 22.30

SUN

11.00 – 16.30

salon bar wines and cocktails

A classic bijou restaurant at the Broughton end of Edinburgh New Town for bons vivants. From Jérôme Henry, previously Head Chef for Mosimann’s Dining Club, Belgravia & Les Trois Garçons, Shoreditch.

PRE THEATRE

Prix Fixe served until 19.30
2 courses  17.50  –  3 courses  21.50

STARTER
grill Galician octopus & fennel salad, lemon dressing
chicory & green bean salad with Strathdon blue cheese dressing
pearl barley & vegetable soup with wild garlic

MAIN
plancha-seared Scottish salmon, miso baked aubergine
grilled free range pork ‘ribeye’, chimichurri sauce
mushroom & wild leek agnelotti

DESSERT
caramel posset with almond & orange tuile
pistachio ice cream, meringue, warm Valrhona chocolate sauce
Swiss Alpine cheeses

SIDES
pommes frites  3.50
steamed spring vegetables 4.00
salad of garden leaves with olive oil & aged red wine vinegar  3.00

A LA CARTE

STARTER
plancha-seared Isle of Skye scallops, new season green asparagus, fennel dressing  14.50
native oysters ‘Rockefeller’ (6 pieces)  12.50
house-made foie gras ‘au torchon’ with Borders mead & toasted brioche  14.50
Le Roi Fou hand-cut Scottish steak tartare  9.50/18.50
steamed green Wye Valley asparagus, olive oil & lemon  8.50
salad of spring vegetables & baked aubergine with pickled walnuts  7.50/12.50
spiced fish soup  8.50
pearl barley & vegetable soup with wild garlic 5.50

MAIN
grilled Borders lamb rack & braised belly with a mint infused jus  22.50
grilled calf sweetbread with a green harissa  24.50
seared dry aged beef fillet (180g), garden vegetables, sauce Bordelaise  29.50
roast dry aged, centre cut beef fillet Chateaubriand (500g) with a Béarnaise  sauce,
seasonal vegetables & pommes frites (serves 2)  62.00
grilled Cotswold chicken with a lemon & herb sauce  18.50
warm white asparagus cooked in Riesling with a poached egg  14.50
lentil & piquillo pepper cake, grilled garden vegetables, fresh herbs 15.00

FISH
plancha-seared North Sea cod, celery & fennel with a saffron sauce  19.50
grilled Scottish monkfish & white asparagus with a sauce vièrge  25.00

SIDES
pommes frites  3.50
steamed spring green vegetables 4.00
salad of garden leaves with olive oil & aged red wine vinegar  3.00

FRI & SAT LUNCH

PRIX FIXE 2 courses 15.50
(or starter at £ 5.00, main course at 12.50)

grill octopus & fennel salad, lemon dressing
chicory & green bean salad with Strathdon blue cheese dressing
pearl barley & vegetable soup with wild garlic
_
plancha-seared Scottish salmon, miso baked aubergine
beef Stroganoff, mushroom and fresh liguine
mushroom & wild leek agnelotti

À LA CARTE

plancha-seared Isle of Skye scallops, new season green asparagus, 14.50
Le Roi Fou hand-cut Scottish steak tartare  9.50/18.50
steamed green Wye Valley asparagus, olive oil & lemon 8.50
salad of spring vegetables & baked aubergine with pickled walnuts 7.50/ 12.50
spiced fish soup  8.50

From the Grill
North Sea cod, new season peas & green harissa 16.50
Cotswold chicken supreme with a lemon & herb sauce 15.50
free range pork ‘ribeye’, chimichurri sauce 12.50
Borders lamb rack & braised belly with a mint infused jus 19.50
seared dry aged beef fillet (180g), garden vegetables, sauce Bordelaise 29.50

Dessert
caramel posset with almond & orange tuile 4.50
pistachio ice cream, meringue, warm Valrhona chocolate sauce 4.50
Swiss Alpine cheeses 8.50

Sides
salad of garden leaves with olive oil & aged red wine vinegar  3.00
steamed spring green vegetables 4.00
pommes frites  3.50

SUNDAY BRUNCH

SUNDAY 30 APRIL BRUNCH

spiced bloody mary with Arbikie vodka 6.50
mimosa  7.50
Valrhona hot chocolate 4.50

buttermilk pancakes with maple syrup & crème fraîche 6.50
grilled smoked bacon on sourdough toast with house-made ketchup  6.50
Perthshire smoked salmon, poached egg & avocado on sourdough toast 9.50
smoked kipper, herbs and garlic butter 6.50
house-made foie gras ‘au torchon’ with Borders mead & toasted brioche  14.50
steamed green Wye Valley asparagus, lemon and olive oil 8.50
salad of spring vegetables & baked aubergine with pickled walnuts  8.50
Welsh rarebit  5.00
spiced fish soup  8.50
green asparagus and spinach soup 5.50

Le Roi Fou hand-cut Scottish steak tartare  9.50/18.50
grilled Cotswold chicken suprême with a lemon & herb sauce 15.50
seared dry aged beef fillet (180g), red wine sauce, market vegetables 29.50
plancha seared Scottish salmon, saffron sauce 14.50
steamed cod & stir fry vegetable with a miso and tahini sauce 14.50
grilled monkfish & white English asparagus with a sauce vierge £ 24.00
lentil & piquillo pepper cake, grilled garden vegetables, fresh herbs 15.00

SIDES

pommes frites  4.00
salad of garden leaves with olive oil & aged red wine vinegar  3.00
scrambled eggs  3.50

DESSERT

selection of house-made sorbet & ice cream 6.50
poached rhubarb, pistachio crumble with Borders crème fraîche ice cream 7.50
Valrhona chocolate marquise, vanilla ice cream 7.50
lemon sorbet with a shot of Arbikie vodka 6.50
Swiss Alpine cheeses 8.50

WINE LIST

CHAMPAGNE & SPARKLING WINE
NV  Decelle Brut, Gyejacquot Frères, Celles-sur-Ource, Aube, France 7.80 / 46.00
NV  Decelle Brut Rosé, Gyejacquot Freres, Celles-sur-Ource, Aube, France 8.00 / 48.00
NV  Pol Roger, Brut, White Foil 85.00

WHITE & ROSÉ WINE
2015  Chardonnay, Platinum Domaine Periere, Languedoc-Roussilion, France 5.00 / 22.00
2015  Passerina, IGT Colli Apritini, Azienda San Lorenzo, Castalenti, Abruzzo, Italy 5.60 / 24.00
2013  Chinon Rosé, ‘Le Chic’, Johann Spelty, Cravant-les-Coteaux, Loire France 5.80 / 25.50
2015  Rueda Verdejo, Bodegas Pascual, Penalosa, Rueda, Spain 26.00
2015  Grüner Veltliner, Salomon Undhof, Stein | Donau, Austria 6.30 / 27.00
2015  Vinho Verde, ‘Docil Projectos’, Niepoort Vinhos, Porto, Portugal 32.00
2008  St. Joseph Blanc, Michel et Stephane Ogier, Ampuis, Northern Rhone, France 42.00
2003  Riesling Kellerberg Smaragd, Emmerich Knoll, Unterloiben, Wachau, Austria 10.70  /48.00

RED WINE
2014  St-Chinian Rouge ‘Pour les Amis’, Chateau Gilbert & Gaillard, St-Chinian, France 5.60 / 24.00
2013  Blaufränkisch, Anita & Hans Nittaus, Burgenland, Austria 6.50 / 29.00
2008  Domaine Rollin, Bourgogne, Haute-Côtes de Beaune, France 31.00
2014  Carignan & Grenache, ‘Acústic’, Acústic Celler, Montsant, Spain 32.00
2011  Côtes du Rhone, Domaine Charvin, Maucoil, Southern Rhone, France 32.00
2010  Clos Berenguer del Molar, ‘Clos de Tafall’, Priorat, Spain 7.40 / 32.00
2013  Fleurie, Christophe Pacalet, Cercie, Beaujolais, France 7.60 / 34.00
2012  Rully 1er Cru les Pierres, Michel Briday, Chalonnais, France 37.00
2011  Barolo ‘Simposio’, Bel Colle, Verduno, Piedmont, Italy 48.00
2006  Chateauneuf-du-Pape, Maison Tardieu-Laurent, Southern Rhone, France 55.00
2010  Nuits St Georges ‘Lavieres’, Domaine Jean Chauvenet, Cote d’Or, France 58.00

CHEF'S TABLE PRIVATE DINING

Our Chef’s Table private dining room is a beautiful contemporary space, just next to the kitchen, which can accommodate between six and twenty guests.

Party menus at start at £28.00 per person for a 3 course meal.
For a bespoke tasting menu with wine paring, prices are on request.
Do contact us for a chat to discuss your requirements and ideas on 0131 557 9346 or dining@leroifou.com

CONTACTS

3 + 14 =

 

 

for PR enquiries please email
Jessica@charlotteandjoseph.com