restaurant des artistes

REST
AURANT
DES
ART
ISTES

TUES – WED
17.00 – 22.30

THURS – SAT
12.00 – 14.30
17.00 – 22.30

AUGUST HOURS
LUNCH THURS-SAT
12.00-14.00

DINNER MON-SAT
16.00 – 22.30

salon bar wines and cocktails

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

2018 ‘The List’ Edinburgh Awards winner

2018 ‘Edinburgh News Award’ Winner for Fine Dining Restaurant

2018 Scottish Food Awards Winner for Classic Cuisine Chef Of The Year

2017 Scottish Food Awards Winner Best New Restaurant

PRE THEATRE

served until
18:45 Tuesday-Thursday
18:00 Friday-Saturday
2 courses 19.50 – 3 courses 24.50

Charentais melon salad with cucumber & mint
Belhaven smoked trout with leek & mustard vinaigrette
chilled tomato gazpacho

MAIN
seared North Atlantic cod with Jersey Royal potato & confit garlic crème fraîche
roasted cornfed guineafowl with pickled walnut & olives
sautéed summer vegetables with fresh herbs & rocket pesto

DESSERT
chocolate délice with mango sorbet
poached peach with peanut crumble & white peach sorbet
duo of fine cheeses

A LA CARTE

À LA CARTE

STARTER
Isle of Wight tomato salad with fennel, cucumber, basil & olive oil 8.50
beans & radish salad with Beenleigh blue cheese dressing 8.50
Loch Fyne oysters (Argyll), natural or Rockefeller (6 pieces) 15.00
Belhaven smoked trout with beef tomato & garlic crème fraîche 9.50
grilled Galician octopus with watermelon & sherry vinegar 12.50
grilled hand dived Scottish scallops with corn aïoli & summer quash 17.50
homemade pork & chicken terrine ‘forestière’ with sourdough bread 8.50
sautéed lamb’s kidney with piquillo pepper & mushrooms stew 11.50
seared foie gras with cherry & tarragon 15.50
Le Roi Fou hand-cut beef fillet steak tartare 10.50/20.50
spiced fish soup with gurnard, ginger & cardamom 8.50
chilled tomato gazpacho 7.50

MAIN
plancha seared North Atlantic cod with garden vegetables & romesco sauce 20.50
roasted Hebridean salmon with stem broccoli & basil beurre blanc 22.50
grilled halibut with wilted green & saffron sauce 28.50
grilled calf liver with market vegetable & chimichurri sauce 16.00
roasted corn fed guinea fowl suprême with fresh corn & chorizo 19.50
pan fried Gloucester old spot pork cheek with garden vegetable & gremolata 16.50
braised rabbit saddle & leg with bacon, cavolo nero & madeira sauce 25.50
roasted Scottish lamb rack with braised belly & mint infused sauce 27.00
grilled dry aged beef fillet with market vegetables, pommes frites & four pepper sauce 32.00
sautéed wild branching oyster mushroom with globe artichoke, summer vegetables & parsley sauce 15.00

SIDES
pommes frites 4.00
steamed new potato with chilli & garlic oil 4.00
steamed flat bean & broccoli with herbs vinaigrette 4.00
Phatassie Farm salad with lemon & olive oil 4.00

LUNCH

LUNCH

We offer our full à la carte menu & a ‘plat du jour’ two courses for 18.50 with coffee & petit four

PLAT DU JOUR

Phantassie farm herbs salad with radish & mustard dressing
or
chilled tomato gazpacho

MAIN
grilled free range pork loin with pickled walnut & olives
or
sautéed summer vegetables with fresh herbs & dill sauce

coffee & petit four

TASTING MENU

tasting menu 50.00
wine pairing 40.00

grilled hand dived scallop with octopus & Isle of Wight tomato
2016 Loureiro, Dócil, Projectode Dirk Nieport, Lima Valley, Vinhos Verde, Portugal

steamed halibut with peas, broad beans, pistachio & rocket
2016 Pouilly Fumé, David & Hervé Millet, Domaine De La Loge, Loire, France

braised rabbit with crushed courgette, caponata & madeira sauce
2015 Syrah, Alain Graillot & Ouled Thaleb, Tandem, Morocco

seared dry aged beef fillet with foie gras, market vegetables & red wine sauce
2006 Château Moulin Pey-Labrie, Hubau, Canon-Fronsac, Bordeaux, France

fine artisan cheeses (9.50 supplement)
2017 Maury, Marc Barriot, Le Clot de l’Origine, Roussillon France (7.00 supplement)

Blacketyside Farm strawberry with edelflower curd & strawberry ice cream
2016 Bugey, Cerdon, Renardat Fache, Method Ancestrale, France

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

DESSERT

selection of house-made sorbet & ice cream 7.50 *

70 % Valrhona dark chocolate fondant with mango sorbet 8.00*

Blacketyside Farm strawberry with elderflower curd, meringue &
strawberry ice cream 7.50 *

poached peach with raspberry, salted peanut crumble &
vanilla ice cream 7.50

affogato 5.00 *

lemon sorbet with a shot of Edinburgh gin 6.50 *

selection of fine artisan cheeses 9.50

Welsh rarebit 6.50

WINE LIST

CHAMPAGNE & SPARKLING WINE 125ml Bottle
NV Prosecco, Treviso, Spumante, Brut, Il Colle, San Pietro di Feletto, Italy 6.50 34.00
2016 Cerdon, Demi-Sec, Rosé, Bugey, Renardat Fache, Method Ancestrale, France 8.00 44.00
NV Decelle Brut, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 9.50 52.00
NV Decelle Brut Rosé, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 62.00
2005 H. Billiot Fils, Millésime, Ambonnay, France 90.00
NV Pol Roger, Brut, White Foil, Épernay, Champagne, France 95.00

WHITE 125ml Bottle
2015 Chardonnay, Platinum Domaine Peiriere, Languedoc-Roussilion, France 5.50 24.00
2014 Sauvignon Blanc, Waterstone Bridge, Gapsted Wines, Victoria, Australia 28.50
2014 Locorotondo DOC, Antico, Carparelli, I Pastini, Puglia, Italy 31.00
2016 Loureiro, Dócil, Projecto Dirk Nieport, Lima Valley, Vinhos Verde, Portugal 32.00
2015 Passerina, IGT, Colli Apritini, Azienda San Lorenzo, Castalenti, Abruzzo, Italy 6.50 34.00
2016 Verdejo, Bodegas Pascual, Here dade Peñalosa , Rueda, Spain 35.00
2016 Riesling, Meulenhof, Trocken, Devon-Schiefer, Mosel, Germany 36.00
2017 Pouilly Fumé, David & Hervé Millet, Domaine De La Loge, Loire, France 8.00 42.00
2014 Pinot Blanc, Cuvée Réserve, Kirrenbourg by Martin Schaetzel, Kientzheim, France 44.00
2016 Grüner Veltliner, Frauengarten, Pichler-Krutzel, Oberloiben,Wachau, Austria 8.50 45.00
2016 Minutolo IGP, Rampone, Carparelli, I Pastini, Valle d’Itria, Puglia, Italy 46.00
2013 Bourgogne Aligoté, Cuvée S, Jean Fournier, Marsannay, Burgundy, France 48.00
2013 Bandol Blanc, Cuvée de Sanary, Domaine Ray-Jane, Bandol, France 59.00
2008 Saint-Joseph, Ogier, Northern Rhône, France 67.00
2013 Pernand-Vergelesses, Les Combottes, Clos du Moulin Aux Moines, Burgundy, France 79.00
2003 Riesling Kellerberg Smaragd, Emmerich Knoll, Unterloiben, Wachau, Austria 89.00
2012 Puligny Montrachet,1er Cru, Les Referts, Domaine Terres De Velles, Burgundy, France 155.00

ROSÉ 125ml Bottle
2011 Shiraz Rosé, The Ruins, Bon Cap, Robertson, South Africa 4.50 25.00
2016 Sancerre Rosé, Domaine Bizet, Loire, France 35.00

RED WINE 125ml Bottle
2014 Mourvedre, Platinum, Domaine Peiriere, Languedoc-Rousillion, France 5.50 24.00
2014 Gilbert & Gaillard, Pour Les Amis, Saint-Chinian, Languedoc, France 33.00
2010 Hautes-Côtes De Beaune, Domaine Rollin, Burgundy, France 37.00
2011 Côtes-Du-Rhône, Domaine Charvin, Southern Rhône, France 39.00
2015 Clos Berenguer Del Moler, Clos De Tafall, Priorat, Catalonia Spain 40.00
2016 Malbec, Serbal, John & Chantal De Monceau, Uco Valley, Mendoza, Argentina 7.50 41.00
2015 Syrah Du Maroc, Alain Graillot & Ouled Thaleb, Tandem, Morrocco 8.00 43.00
2016 Susomaniello IGP, Verso Sud, Carparelli, Valle d’Itria I Pastini, Puglia, Italy 46.00
2012 Rully, 1er Cru, Les Pierres, Michel Briday, Côtes Chalonnaise, Burgundy, France 48.00
2015 Carignan, Red Socks, Andy Cook, Cote de Catala, Languedoc-Rousillon, France 50.00
2014 Garcia Semova, Arlanza, Castilla y León, Spain 52.00
2011 Barbera, Monleale, Walter Massa, Piemonte, Italy 60.00
2013 Pinot Noir, Bassus, Bodegas Hispanc & Suizas, Utiel-Requena,Valencia, Spain 12.00 64.00
2006 Château Moulin Pey-Labrie, Hubau, Fronsac, Bordeaux, France 65.00
2004 Chateau Musar, Gaston Hochar, Bekaa Valley, Lebanon 71.00
2011 Barolo, Simposio, Bel Colle, Verduno, Piedmont, Italy 72.00
2008 Châteauneuf-du-Pape, Tardieu-Laurent, Southern Rhône, France 82.00
2007 Ariki, Kidnapper Cliffs, Te Awa Estate, Hawkes Bay, New Zealand 89.00
2012 Château La Rose Montiviel, Péré-Vergé, Pomerol, Bordeaux, France 90.00
2014 Nuits-Saint-Georges, Les Lavières, Jean Chauvenet, Burgundy, France 95.00
1999 Château Belair, 1er Grand Cru Classé, Dubois-Challon, St Emillion, Bordeaux, France 134.00
2006 Clos De La Roche, Grand Cru, Louis Remy, Burgundy, France 185.00

MAGNUM
2013 Fleurie, Domaine de Bel-Air, Jean-Marc Lafont, Beaujolais, France 80.00

DESSERT WINE 70ml Bottle
2012 Monbazillac, Les Pins, Claudie & Bruno Bilancini, South West France 6.00 32.00
2014 Maury, Marc Barriot, Le Clot de l’Origine, Roussillon, Southern France 7.50 48.00
2015 Chenin Blanc, Kika, Miles Mossop, Stellenbosch, South Africa 50.00
2006 Riesling, Auslese, Fritz Haag, Brauneberger Juffer Sonnenheur, Mosel, Germany 67.00

PRIVATE DINING - FULL HIRE

Our private dining room table is a beautiful contemporary space, just next to the kitchen, which can accommodate between 8 & 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, set menus or a 6 choices 3 courses à la carte menu.

Please contact us for to discuss your requirements & ideas on 0131 557 9346 or dining@leroifou.com

Please note that we do not charge a room hire but request a minimum spend of £ 1,000.- per event for hire on Friday & Saturday.

Our current private room spring & summer menus :

Available from May until September 2018
Sample menus.
All our menus can be customised to your requirements.

A LA CARTE

Sample menu. Some items will change according to seasons & market availibility

STARTER

Isle of Wight tomato salad with fennel, cucumber, basil & olive oil  8.00
salad of steamed Wye Valley green asparagus with flat beans & saffron dressing  9.50
grilled hand dived Scottish scallops with carrot, ginger & miso sauce  17.50
seared foie gras with a quince & onion chutney 16.50
Le Roi Fou hand-cut beef fillet steak tartare 10.50
spiced fish soup with gurnard & tomato 8.50

MAIN
seared North Atlantic cod with courgette & garlic beurre blanc 22.50
grilled Gigha halibut with wilted green, shallot & saffron sauce 28.50
pan fried Gloucester old spot pork cheek with garden vegetable & gremolata 17.50
seared lamb fillet with braised belly, fennel & mint infused sauce 27.00
grilled dry aged beef fillet with market vegetables, pommes frites & four pepper sauce 31.00
braised globe artichoke with watercress crumble, seasonal vegetables & parsley sauce 16.00

DESSERT
seasonal berries with meringue & crème fraîche  8.00
Valrhona chocolate marquise with black sesame & stem ginger ice cream. 7.50
affogato 5.00
lemon sorbet with a shot of Edinburgh gin 6.50
selection of fine artisan cheeses 9.50

SIDES
pommes frites 4.00
steamed market vegetables 5.00
garden leaf salad with lemon & olive oil 3.50

PRIVATE ROOM SET MENUS

Available from May until September 2018
All menus are served with our homemade focaccia, amuse bouche & petits fours

Skye menu £ 55.00
grilled hand dived Scottish scallops with cucumber, fennel & a brown crab dressing
grilled Gigha halibut with wilted green, shallot & saffron sauce
seasonal berries with meringue & crème fraîche

Forth menu £ 45.00
Isle of Wight tomato salad with Laverstoke Farm mozzarella, basil & olive oil
seared lamb fillet with braised belly, fennel & mint infused sauce
Valrhona chocolate marquise with black sesame & stem ginger ice cream

Speyside menu 60.00
grilled Galician octopus with watermelon
seared dry aged beef fillet with market vegetables, pommes frites & four pepper sauce
homemade baked lemon tart with raspberry sorbet

optional selection of fine artisan cheeses 9.50

we can offer a separate menu for vegetarian & vegan

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

BOOK A TABLE

CONTACTS

2 + 11 =

for PR enquiries please email
Jessica@charlotteandjoseph.com