restaurant des artistes

REST
AURANT
DES
ART
ISTES

TUES – THURS
17.00 – 22.30

FRI – SAT
12.00 – 14.30
17.00 – 22.30

______

 

 

salon bar wines and cocktails

2017 Scottish Food Awards Winner Best New Restaurant. From Isolde Nash & Jérôme Henry, previously Head Chef for Mosimann’s Dining Club, Belgravia & Les Trois Garçons, Shoreditch.

‘feels and tastes like a treat’ Joanna Blythman, 10/10, The Herald

‘so delicious not a drop was left’ Nicholas Lander, The Financial Times

 

PRE THEATRE

PRE-THEATRE

served until :

18:45 Tuesday-Thursday

18:00 Friday-Saturday

 

2 courses  17.50  –  3 courses  21.50

 

STARTER

pickled herring with a beetroot chutney & dill crème fraîche

Phantassie farm garden salad with crispy pork belly & soy sauce dressing

carrot soup with cardamom & coriander

 

MAIN

plancha-seared Belhaven trout with a white wine sauce

braised new season lamb shoulder with white bean & piquillo pepper

roasted seasonal vegetables with pumpkin & parmesan crumble

 

DESSERT

plum sorbet with seasonal fruits

vanilla ice cream with cholate sauce & meringue

duo of fine Swiss cheeses

 

All prices are inclusive of VAT.  Service charge is optional.
If you have a food allergy, intolerance or sensitivity, please speak to us about ingredients in our dishes before you order your meal

 

A LA CARTE

À LA CARTE

STARTER

beetroot carpaccio with Phantassie Farm garden salad & a hazelnut dressing  6.50

braised pumpkin and pickled onions agneloti with a sage butter  7.50

grilled Galician octopus with tomatillo & chili chutney  9.50

seared Scottish hand-dived scallops with a scallop mousseline & a lemongrass sauce  15.00

pan-seared foie gras with damson plum & tarragon  15.50

Le Roi Fou hand-cut beef fillet steak tartare  9.50/18.50

spiced Caribbean fish soup  8.00

carrot soup with cardamom & coriander  5.50

 

MAIN

 

plancha seared Belhaven trout with leeks & chive sauce  16.00

rosted North Atlantic cod with neeps & a smoked haddock sauce  19.50

grilled wild Scottish monkfish tail with a fennel & a saffron sauce  28.50

 

grilled calf liver & bacon with a chimichurri sauce  14.50

pan roasted new season grouse & market vegetables with a bread sauce  26.50

seared free range pork tenderloin with braised pork belly, ham hock & a red wine sauce  17.50

grilled new season lamb rack with braised lamb shoulder & a mint infused sauce  26.00

pan roasted Chateaubriand (550 g, centre cut dry aged beef fillet) with market vegetables, pommes frites & béarnaise sauce (for two)  £ 68.00

 

braised globe artichoke with poached duck egg & mushroom fricassée  15.00

 

 

SIDES
pommes frites  4.00

runner bean & kale ‘à la française’  4.00

salad of garden leaves with olive oil & aged balsamic vinegar  3.00

All prices are inclusive of VAT.  Service charge is optional.
If you have a food allergy, intolerance or sensitivity, please speak to us about ingredients in our dishes before you order your meal

 

FRI & SAT LUNCH

PRIX FIXE 2 courses 17.50

STARTER

pickled herring with a beetroot chutney & dill crème fraîche

fricassée of mushrooms with pumpkin & bacon

carrot soup with cardamom & coriander

MAIN

plancha-seared Belhaven trout with a white wine sauce

braised new season lamb shoulder with white bean & piquillo pepper

roasted seasonal vegetables with pumpkin & parmesan crumble

À LA CARTE

STARTER

beetroot salad with rocket, goats curd & a hazelnut dressing 7.50

Phatassie farm garden salad with fresh sweet corn, raw vegetables & a lemon oil 6.50

grilled Galician octopus with tomatillo & chili chutney 9.50

seared Scottish hand-dived scallops with a scallop mousseline & a lemongrass sauce 15.00

pan-seared foie gras with damson plum & tarragon 15.50

Le Roi Fou hand-cut beef fillet steak tartare 9.50/18.50

spiced Caribbean fish soup 8.00

MAIN

rosted North Atlantic cod with fennel & a saffron sauce 19.50

grilled calf liver & bacon with a chimichurri sauce 14.50

pan roasted new season grouse & market vegetables with a bread sauce 26.50

grilled new season lamb rack with braised lamb shoulder & a mint infused sauce 26.00

grilled dry aged sirloin steak ‘on the bone’ with a herbs butter 25.50

braised globe artichoke with poached duck egg & wild Scottish girolles 15.00

DESSERT

‘Poire Belle Hélène’ – poached pear with Valrhona chocolate sauce & vanilla ice cream 7.50

affogato 5.00

roasted pineapple with vanilla ice cream 5.50

Lemon sorbet with a shot of Edinburgh gin 6.50

selection of fine artisan cheeses 9.50

Welsh rarebit 5.50

Sides

pommes frites 4.00

runner bean & kale ‘à la française’ 4.00

salad of garden leaves with olive oil & aged balsamic vinegar 3.00

 

TASTING MENU

tasting menu               48.00

wine pairing                35.00

 

seared hand dived scallops with a lemon grass & ginger essence

2006 Rasteau, Gourt De Mautens, Jérôme Bressy, Southern Rhone, France

 

wild Scottish lobster ‘quenelle’ with an Isle of Wight tomato & saffron sauce

2016 Pouilly Fumé, David & Hervé Millet, Domaine de la Loge, Loire, France

 

roast grouse with Scottish girolles & a bread sauce

2014 Syrah Du Maroc, Alain Graillot & Ouled Thaleb, Tandem, Morrocco
pan seared dry aged beef fillet with seared foie gras & pepper sauce

2009 Cabernet Franc, Kidnapper Cliffs, Te Awa Estate, Hawkes Bay,

New Zealand

 

selection of fine artisan cheeses (9.50 supplement)

Manzanilla, Sherry, Jerez, Fernando de Castilla, Spain (5.00 supplement)

 

‘poire belle Hélène’ – poached pear with Valhrona chocolate sauce
& vanilla ice cream

2014 Maury, Marc Barriot, Le Clot de l’Origine, Roussillon, Southern France

 

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 125ml / Bottle

NV         Prosecco, Treviso, Spumante, Brut, Il Colle, San Pietro di Feletto, Italy 6.50 / 34.00

NV         Decelle Brut, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 9.00 / 52.00

NV         Decelle Brut Rosé, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 11.00 / 62.00

NV         Pol Roger, Brut, White Foil, Épernay, Champagne, France 105.00

 

 

 

WHITE 125ml / Bottle
2015      Chardonnay, Platinum Domaine Peiriere, Languedoc-Roussilion, France 5.00 / 24.00

2014      Sauvignon Blanc, Waterstone Bridge, Gapsted Wines, Victoria, Australia 28.50

2015      Loureiro, Dócil, Projectode Dirk Nieport, Lima Valley, Vinhos Verde, Portugal 32.00

2015      Passerina, IGT, Colli Apritini, Azienda San Lorenzo, Castalenti, Abruzzo, Italy 6.50 / 33.00

2016      Verdejo, Bodegas Pascual, Heredade Peñalosa , Rueda, Spain 34.00

2014      Riesling, Meulenhof, Trocken, Devon-Schiefer, Mosel, Germany 35.00

2015      Bugey, Altesse de Montagnieu, Yves Duport, En Chinvre, France 39.00

2014      Pinot Blanc, Cuvée Réserve, Kirrenbourg by Martin Schaetzel, Kientzheim, France 42.00

2016      Pouilly Fumé, David & Hervé Millet, Domaine De La Loge, Loire, France 8.00 / 42.00

2015      Grüner Veltliner, Frauengarten, Pichler-Krutzel, Oberloiben,Wachau, Austria 43.00

2015      Minutolo IGP, Rampone, Carparelli, I Pastini, Valle d’Itria, Puglia, Italy 44.00

2016      Fendant, Jamie McCulloch, Les Deux Cimes, Valais, Switzerland 52.00

2013      Bandol Blanc, Cuvée de Sanary, Domaine Ray-Jane, Bandol, France 54.00

2008     Saint-Joseph, Ogier, Northern Rhône, France 62.00

2006     Rasteau, Gourt De Mautens, Jérôme Bressy, Southern Rhone, France 13.00 / 72.00

2013      Pernand-Vergelesses, Les Combottes, Clos du Moulin Aux Moines, Burgundy,France 74.00

2003     Riesling Kellerberg Smaragd, Emmerich Knoll, Unterloiben, Wachau, Austria 83.00

2011       Puligny Montrachet,1er Cru, Les Referts, Domaine Terres De Velles, Burgundy, France 126.00

 

ROSÉ    125ml / Bottle

2016      Bardolino, Chiaretto Classico, Raval, Veneto, Italy 5.50 / 26.00

2016      Sancerre Rosé, Domaine Bizet, Loire, France 35.00

 

 

RED WINE 125ml  / Bottle

2014      Syrah, Platinum, Domaine Peiriere, Languedoc-Rousillion, France 5.00 / 24.00

2010      Clos Berenguer Del Moler, Clos De Tafall, Priorat, Spain 28.00

2014      Gilbert & Gaillard, Pour Les Amis, Saint-Chinian, Languedoc, France 33.00

2009     Hautes-Côtes De Beaune, Domaine Rollin, Burgundy, France 37.00

2011       Côtes-Du-Rhône, Domaine Charvin, Southern Rhône, France 38.00

2013      Syrah Du Maroc, Alain Graillot & Ouled Thaleb, Tandem, Morrocco 7.50 / 41.00

2015      Fleurie, Christophe Pacalet, Beaujolais, France 8.00 / 42.00

2013      Susomaniello IGP, Verso Sud, Carparelli, Valle d’Itria I Pastini, Puglia, Italy 44.00

2012      Rully, 1er Cru, Les Pierres, Michel Briday, Côtes Chalonnaise, Burgundy, France 45.00

2014      Garcia Semova, Arlanza, Castilla y León, Spain 49.00

2006     Château Moulin Pey-Labrie, Hubau, Fronsac, Bordeaux, France 60.00

2011       Barolo, Simposio, Bel Colle, Verduno, Piedmont, Italy 66.00

2009     Cabernet Franc, Kidnapper Cliffs, Te Awa Estate, Hawkes Bay, New Zealand 13.00 / 69.00

2014      Syrah, Jamie McCulloch, Les Deux Cimes, Valais, Switzerland 74.00

2006     Châteauneuf-du-Pape, Tardieu-Laurent, Southern Rhône, France 76.00

2010      Nuits-Saint-Georges, Les Lavières, Jean Chauvenet, Burgundy, France 82.00

1999       Château Belair, 1er Grand Cru Classé, Dubois-Challon, St Emillion, Bordeaux, France 124.00

2006     Clos De La Roche, Grand Cru, Louis Remy, Burgundy, France 170.00

 

DESSERT WINE 70ml / Bottle

2012      Monbazillac, Les Pins, Claudie & Bruno Bilancini, South West France 5.00 / 32.00

2015      Bugey, Cerdon, Renardat Fache, Method Ancestrale, France 44.00

2014      Maury, Marc Barriot, Le Clot de l’Origine, Roussillon, Southern France 7.00 / 48.00

2006     Riesling, Auslese, Fritz Haag, Brauneberger Juffer Sonnenheur, Mosel, Germany 67.00

 

CIDRE   Bottle

2011       Cidre Bouché, Famille E. Dupont, Victot-Pontfol, Pays d’Auge, Normandy, France 22.00

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 sixteen guests.
Do contact us for a chat to discuss your requirements and ideas on 0131 557 9346 or dining@leroifou.com

GIFT VOUCHERS

We are delighted to offer bespoke gift vouchers. These can be either to the value of your choice, or for a specific dining experience, for example our tasting menu. If you let us know in advance, we can also produce a bespoke in-house designed voucher.
Do contact us for a chat to discuss your requirements and ideas on 0131 557 9346 or dining@leroifou.com

CONTACTS

8 + 2 =

 

 

for PR enquiries please email
Jessica@charlotteandjoseph.com