restaurant des artistes

REST
AURANT
DES
ART
ISTES

TUES – WED
17.00 – 22.30

THURS – 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

served until

18:45 Tuesday-Thursday

18:00 Friday-Saturday

 

2 courses 19.00 – 3 courses 23.00

 

STARTER

kale & cauliflower salad with salted almond & a blue cheese dressing

smoked ham hock with a celeriac & potato salad

braised Jerusalem artichoke & leek soup

 

MAIN

seared Scottish salmon with a sauce ‘Grenobloise’

beef ‘pot-au-feu’ with leek, carrots & horseradish

braised endives with lentils, pomegranate & za’atar

 

DESSERT

mango & passion fruit sorbet with caramelised pineapple

dulce de leche ice cream with a meringue & whipped cream

duo of fine cheese

 

A LA CARTE

STARTER

radicchio & chicory salad with a vegetables ‘macédoine’ & an apple cider dressing  7.50

baked pumpkin & ricotta gnocchi with a Jersey blue cheese sauce  8.00

grilled Galician octopus with a confit garlic ‘aïoli’ & Espelette pepper  10.50

Loch fine oysters (Argyll), natural or Rockefeller (6 pieces)  16.00

grilled Scottish hand-dived scallops with braised cauliflower & a cardamom sauce  15.50

seared foie gras with a quince & onion chutney  15.50

crispy chicken ‘oyster’ with a frisée salad & a tarragon dressing  10.50

Le Roi Fou hand-cut beef fillet steak tartare  10.50/19.50

braised Jerusalem artichoke & celeriac soup  5.50

fish soup with gurnard, tomato & saffron  8.50

 

 

MAIN

roasted North Atlantic cod with leek & mussel ‘escabèche’  19.50

steamed Isle of Ghiga Halibut with wilted green & a saffron sauce  27.50

seared salmon with braised endive, cumin & a buttermilk sauce  16.50

grilled calf liver & bacon with a chimichurri sauce  15.50

seared guinea fowl with pickled walnut & a crushed baked aubergine  18.50

veal shank tajine with root vegetables, preserved lemon & a green harissa sauce  25.50

braised ox cheek ‘pithivié’ with savoy cabbage, mushroom & a red wine sauce  22.50

grilled dry aged beef fillet (200g) with market vegetables, pommes frites & a shallot sauce 32.00

seared wild Highland venison saddle with spätzle & a mushroom sauce  30.00

winter vegetable stew with lemongrass & ginger  15.00

 

 

 

SIDES
pommes frites  4.00

steamed long tender stem broccoli  4.00

salad with lemon & olive oil  3.50

THUR, FRI & SAT LUNCH

LUNCH

 

PLAT DU JOUR

main course with coffee  14.50 – 2 courses with coffee  17.50

 

STARTER

spinach & watercress salad with a Jersey blue cheese dressing

 

MAIN

beef ‘pot-au-feu’ with leek, carrots & horseradish

 

Coffee & petit four

 

 

A LA CARTE

STARTER

radicchio & chicory salad with a vegetables ‘macédoine’ & an apple cider dressing  7.50

baked pumpkin & ricotta gnocchi with a Jersey blue cheese sauce  8.00

confit Merryfield farm duck leg with a frisée salad & a tarragon dressing  8.50

Le Roi Fou hand-cut beef fillet steak tartare  10.50/19.50

braised Jerusalem artichoke & celeriac soup  5.50

fish soup with gurnard, tomato & saffron  8.50

 

 

MAIN

roasted North Atlantic cod with leek & mussel ‘escabèche’  19.50

seared salmon with braised endive & a saffron sauce  16.50

grilled calf liver & bacon with a chimichurri sauce  15.50

seared guinea fowl with pickled walnut & a crushed baked aubergine  18.50

grilled dry aged beef fillet (200g) with market vegetables, pommes frites & a shallot sauce 32.00

winter vegetables stew with lemongrass & ginger  15.00

 

 

SIDES
pommes frites  4.00

steamed long tender stem broccoli  4.00

salad with lemon & olive oil  3.50

 

TASTING MENU

tasting menu               50.00

wine pairing                35.00

 

 

grilled Scottish hand-dived scallop with a miso sauce

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

 

poached salmon with Loch Fyne oyster & a cauliflower velouté

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

 

sautéed calf sweetbread with foie gras & a braised shallot sauce

2014 Syrah Du Maroc, Alian Graillot & Ouled Thaleb, Tandem, Morocco
roasted wild Highland venison saddle with spätzle & a mushroom sauce 

2009 Malbec, Kidnapper Cliffs, Hawkes Bay, New Zeland

 

fine artisan cheeses (9.50 supplement)

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

 

roasted pineapple with toffee ice cream & a caramel sauce

2015 Chenin Blanc, Kika, Miles Mossop, Stellenbosh, South Africa

 

 

BAR MENU

Bar food

Cocktail snack mix  3.00

Smoked Catalan almonds  5.00

Boquerones  7.00

Grilled Galician octopus  9.50

Red wine poached chorizo 5.00

Serano ham with piquillo pepper 6.00

Spiced blood sausage ‘arancini’  5.00

Guindilla pepper & green olives  5.00

Olive tapenade with crackers  4.50

Selection of fine cheeses  9.50

Homemade focaccia & olive oil    2.00

Pomme frites  4.00

Lemon sorbet with shot of Edinburgh gin   6.50

 

 

 

The bar food is available only to consume at the bar.

DESSERT

selection of house-made sorbet & ice cream  6.50

70% Valhrona chocolate fondant with damson sorbet  7.50

Borders cream posset with poached seasonal plum  5.00

apple & toffee ice cream with almond, vanilla cream & a Swiss bricelet  7.50

affogato  5.00

lemon sorbet with a shot of Edinburgh gin  6.50

selection of fine artisan cheeses  9.50

Welsh rarebit  5.50

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 - FULL HIRE

Our private dining room table is a beautiful contemporary space, just next to the kitchen, which can accommodate between 6 & 20 guests. The restaurant is also available for full hire events. We have a capacity up to 50 guests.

We offer our chef’s tasting menu, à la carte for up to 10 guests or can design a bespoke menu. We do not charge room hire but request a minimum spend of £50 per guest. Please contact us for a chat to discuss your requirements & 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

4 + 10 =

 

 

for PR enquiries please email
Jessica@charlotteandjoseph.com