restaurant des artistes

REST
AURANT
DES
ART
ISTES

TUES – WED
17.00 – 22.30

THURS – SAT
12.00 – 14.30
17.00 – 22.30

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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

until 18:45 Tues to Thurs – 18:00 Fri to Sat
2 courses  18.50  –  3 courses  22.50

STARTER

kale & carrot salad with cob nuts & a balsamic vinegar dressing

Perthshire smoked salmon tartar with crème fraîche & beetroot

spiced pumpkin soup with cardamom & coriander

 

MAIN

poached smoked haddock with leeks & a neep sauce

sautéed Old Spot Gloucester pork fricassée with spätzle & a mushroom sauce

Catalan rice with piquillo pepper, kale & confit tomato

 

 

DESSERT

plum sorbet with seasonal fruits

vanilla ice cream with chocolate sauce & meringue

duo of fine Swiss cheeses

 

A LA CARTE

STARTER

seasonal beetroot with Phantassie Farm garden salad & balsamic dressing  7.00

warm autumn root vegetables salad with cauliflower, broccoli & cob nuts  8.50/12.50

grilled Galician octopus with tomatillo & chilli chutney  9.50

Loch Fyne oysters (Argyll), natural or Rockefeller (6 pieces)  16.50

grilled Scottish hand-dived scallops with a brown crab sauce  15.00

homemade Gloucestershire Old Spots pork terrine with green peppercorn & sourdough bread  8.50

pan-seared foie gras with damson plum & tarragon  15.50

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

braised cauliflower & celeriac soup  5.50

fish soup with gurnard, tomato & saffron  8.50

 

MAIN

steamed Scottish halibut with braised endive & a saffron sauce  28.50

seared North Atlantic cod with aubergine, courgette & pine nut  19.50

poached smoked haddock with leeks & a neeps sauce  15.50

grilled calf liver & bacon with a chimichurri sauce  15.50

pan-roasted grouse with a bread sauce & ras-el-hanout spiced jus  25.50

braised ox cheek ‘pithivié’ with savoy cabage & crushed braised root vegetables 21.50

seared free range pork tenderloin with braised pork belly & ham hock  18.50

seared dry-aged beef fillet (190g) with garden vegetables, pomme frites & a béarnaise sauce  32.00

seared wild Highland venison saddle with spätzle & mushroom sauce  30.00

braised pumpkin with quinoa, market vegetables & a parsley dressing  15.00

 

 

SIDES
pommes frites  4.00

Kale & carrots ‘à la française’  4.00

Phantassie farm herbs & leaves salad with lemon & olive oil  3.50

 

FRI & SAT LUNCH

PRIX FIXE 2 courses 17.50

 

STARTER

marinated heritage carrot with a fresh herbs salad & an apple cider dressing

homemade Gloucestershire Old Spots pork terrine with green peppercorn & sourdough bread

spiced pumpkin soup with cardamom & coriander

MAIN

poached smoked haddock with leeks & a neeps sauce

sautéed wild Scottish venison fricassée with spätzle & a mushroom sauce

Catalan rice with piquillo pepper, kale & confit tomato

À LA CARTE

STARTER

beetroot carpaccio with Phantassie Farm garden salad & hazelnuts 7.50

grilled Galician octopus with tomatillo & chilli chutney 9.50

Loch Fyne oysters ‘Rockefeller’ with absinthe & watercress (6 pieces) 15.00

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

fish soup with gurnard, tomato & saffron 8.50

MAIN

seared North Atlantic cod with a fennel & a saffron sauce 18.50

grilled Scottish halibut with aubergine, courgette & pine nut 28.50

grilled calf liver & bacon with a chimichurri sauce 14.50

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

pan-roasted new season grouse with bread sauce & ras-el-hanout spiced jus 24.50

seared wild venison saddle with spätzle & mushroom sauce 29.50

seared dry-aged beef fillet (180g) with garden vegetables, pomme frites & a béarnaise sauce 32.00

braised pumpkin with quinoa, market vegetables & a parsley dressing 14.00

TASTING MENU

tasting menu   50.00       wine pairing   35.00

 

grilled hand dived scallops with a brown crab meat dressing

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

steamed Scottish halibut with braised endive & a saffron sauce

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

roast grouse with a bread sauce & ras-el-hanout spiced jus

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

2009 Malbec, Kidnapper Cliffs, Hawkes Bay, New Zeland

Swiss fine artisan cheeses (9.50 supplement)

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

Paris-Brest with caramelized banana 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 - CHRISTMAS

Our private dining room table is a beautiful contemporary space, just next to the kitchen, which can accommodate between 6 & 16 guests.

You can book online via our Tocktix platform. We currently offer our chef’s tasting menu, à la carte for up to 10 guests and our festive tasting menu throughout the month of December. We do not charge room hire but request a minimum spend of £50 per guest. Please click here to book https://leroifou.tocktix.com/ or 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

14 + 11 =

 

 

for PR enquiries please email
Jessica@charlotteandjoseph.com