restaurant des artistes

REST
AURANT
DES
ART
ISTES

TUES – WED
17.00 – 22.30

THURS – SAT
12.00 – 14.00
17.00 – 22.30

LE ROI FOU IS ON
HOLIDAY FROM
MON 15 OCT – MON 21 OCT

 

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

PRE-THEATRE & LUNCH MENU
served until
18:30 Tuesday to Thursday
18:00 Friday to Saturday
Lunch Thursday to Saturday

2 courses 19.50 – 3 courses 24.50

STARTER

tomato & basil salad with goat cheese & olive oil
lemon poached haddock with courgette & fennel salad
braised baby gem velouté

MAIN
roasted North Atlantic cod with beans & confit garlic crème fraîche
seared corn fed chicken suprême with mushroom sauce
potato gnocchi with braised cauliflower & romesco sauce

DESSERT
fudge ice cream with meringue & caramel sauce
Scottish berries with salted peanut crumble & lemon curd
duo of fine cheeses

A LA CARTE

STARTER
beetroot salad with garden leaves & pickled walnut dressing 8.50
potato gnocchi with fennel seeds & confit Isle of Wight tomato 9.00
fricassée of Scottish girolles with Swiss Gruyère cheese toast 14.00
Newhaven smoked haddock with cauliflower salad & garlic crème fraîche 9.50
Loch Fyne oysters, ‘Rockefeller’ or natural (6 pieces) 15.00
grilled hand dived Scottish scallops with squash, white miso & aubergine sauce 17.50
duck breast pastrami with warm green bean & mustard vinaigrette 8.50
sautéed lamb’s kidney & sweetbread with whole grain mustard sauce 11.50
seared foie gras with Victoria plum & tarragon 15.50
Le Roi Fou hand-cut beef fillet steak tartare 10.50/20.50
‘minestrone’ soup with fresh borlotti & coco beans 7.50
wild mushroom velouté 7.50

MAIN
plancha seared North Atlantic cod with garden vegetables & romesco sauce  20.50
roasted Hebridean salmon with mange tout & beurre blanc  22.50
grilled Gigha halibut with wilted green & saffron sauce  29.50
grilled calf liver with market vegetable & chimichurri sauce  17.00
roasted corn fed guinea fowl suprême with fresh corn & chorizo  19.50
new season grouse with girolles, pearl barley & bread sauce  31.00
braised venison stew with mushrooms, pomme purée & market vegetable  23.00
grilled dry aged beef fillet with market vegetables, pommes frites & four pepper sauce  32.00
Le Roi Fou hand-cut beef fillet steak tartare with pommes frites & garden salad 20.50
fricassée of Scottish girolles with summer garden vegetables & baked tomato  15.00

 

SIDES
pommes frites  4.00
steam ‘La Ratte’ potato with chili & garlic oil  4.00
steamed flat bean & mange tout with herbs vinaigrette  4.00
Phantassie Farm salad with lemon & olive oil  4.00

LUNCH

LUNCH
THURS – FRI – SAT 12:00-14:00

we offer our full à la carte and our set 3 courses menu.

we can offer our tasting menu on request.

PRIX FIXE
2 courses 19.50 – 3 courses 24.50

STARTER
tomato & basil salad with goat cheese & olive oil
lemon poached haddock with courgette & fennel salad
braised baby gem velouté

MAIN
roasted North Atlantic cod with beans & confit garlic crème fraîche
seared corn fed chicken suprême with mushroom sauce
potato gnocchi with braised cauliflower & romesco sauce

DESSERT
fudge ice cream with meringue & caramel sauce
poached peach with peanut crumble & white peach sorbet
duo of fine cheeses

TASTING MENU

tasting menu 50.00
wine pairing 40.00

grilled hand dived Scottish scallops with pumpkin & sage vinaigrette
2017 Loureiro, Dócil, Projecto Dirk Nieport, Lima Valley, Vinhos Verde, Portugal

salmon & smoked haddock crudo with clams, olives & rocket
2016 Airen Bianco, Pampaneo, Bodegas Esencia Rural, La Mancha, Spain

steamed North Atlantic cod with saffron sauce
2016 Pouilly Fumé, David & Hervé Millet, Domaine De La Loge, Loire, France

seared dry aged beef fillet ‘Rossini’ with girolles mushroom sauce
2004 Château Musar, Gaston Hochar, Bekaa Valley, Lebanon

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

Scottish blueberry & blackberry with damson sorbet, lemon curd & bricelet
2016 Bugey, Cerdon, Renardat Fache, Method Ancestrale, France

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 36.00
2016 Cerdon, Demi-Sec, Rosé, Bugey, Renardat Fache, Method Ancestrale, France 8.00 46.00
NV Decelle Brut, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 9.50 57.00
NV Decelle Brut Rosé, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 70.00
2005 H. Billiot Fils, Millésime, Ambonnay, France 90.00
NV Pol Roger, Brut, White Foil, Épernay, Champagne, France 95.00
NV Ruinart, Blanc De Blancs, Reims, Champagne, France 150.00

WHITE125ml Bottle
2015 Chardonnay, Platinum Domaine Peiriere, Languedoc-Roussilion, France 5.50 24.00
2016 Airen Bianco, Pampaneo, Bodegas Esencia Rural, La Mancha, Spain 28.00
2014 Sauvignon Blanc, Waterstone Bridge, Gapsted Wines, Victoria, Australia 30.00
2016 Locorotondo DOC, Antico, Carparelli, I Pastini, Puglia, Italy 34.00
2017 Loureiro, Dócil, Projecto Dirk Nieport, Lima Valley, Vinhos Verde, Portugal 35.00
2015 Passerina, IGT, Colli Apritini, Azienda San Lorenzo, Castalenti, Abruzzo, Italy  6.50 35.00
2016 Verdejo, Bodegas Pascual, Heredade Peñalosa , Rueda, Spain 35.00
2016 Riesling, Meulenhof, Trocken, Devon-Schiefer, Mosel, Germany 38.00
2016 Minutolo IGP, Rampone, Carparelli, I Pastini, Valle d’Itria, Puglia, Italy 42.00
2017 Pouilly Fumé, David & Hervé Millet, Domaine De La Loge, Loire, France 8.00 44.00
2014 Pinot Blanc, Cuvée Réserve, Kirrenbourg by Martin Schaetzel, Kientzheim, France 44.00
2016 Grüner Veltliner, Frauengarten, Pichler-Krutzel, Oberloiben,Wachau, Austria 8.50   46.00
2013 Bourgogne Aligoté, Cuvée S, Jean Fournier, Marsannay, Burgundy, France48.00
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 89.00
2003 Riesling Kellerberg Smaragd, Emmerich Knoll, Unterloiben, Wachau, Austria 89.00
2011 Puligny Montrachet,1er Cru, Les Referts, Domaine Terres De Velles, Burgundy, France 155.00

ROSÉ125ml Bottle
2016 Garnacha Rosé, Clos Pinell, Reus, Terra Alta, Spain 5.00 25.00
2011 Shiraz Rosé, The Ruins, Bon Cap, Robertson, South Africa27.00
2016 Sancerre Rosé, Domaine Bizet, Loire, France 40.00

RED WINE 125ml Bottle
2015 Château Fontarèche, vieilles vignes selection, Corbières, Languedoc-Roussillon, France 5.50 24.00
2015 Aglianico, Janare, La Guardiense, Sannio, Benevento, Campania, Italy 32.00
2014 Gilbert & Gaillard, Pour Les Amis, Saint-Chinian, Languedoc, France 33.00
2012 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, Argentina43.00
2015 Syrah Du Maroc, Alain Graillot & Ouled Thaleb, Tandem, Morrocco 8.00 44.00
2011 Bourgogne Rouge, Domaine Bernard Moreau & Fils, Burgundy, France 44.00
2016 Susomaniello IGP, Verso Sud, Carparelli, Valle d’Itria I Pastini, Puglia, Italy8.00 44.00
2014 Garcia Semova, Arlanza, Castilla y León, Spain 48.00
2015 Carignan, Red Socks, Andy Cook, Cote de Catala, Languedoc-Rousillon, France 50.00
2012 Rully, 1er Cru, Les Pierres, Michel Briday, Côtes Chalonnaise, Burgundy, France 9.00 57.00
2011 Barbera, Monleale, Walter Massa, Piemonte, Italy 61.00
2006 ChâteauMoulin Pey-Labrie, Hubau, Fronsac, Bordeaux, France 65.00
2011 Barolo, Simposio, Bel Colle, Verduno, Piedmont, Italy 72.00
2008 Châteauneuf-du-Pape, Tardieu-Laurent, Southern Rhône, France84.00
2004 Chateau Musar, Gaston Hochar, Bekaa Valley, Lebanon 85.00
2007 Ariki, Kidnapper Cliffs, Te Awa Estate, Hawkes Bay, New Zealand 85.00
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 140.00
2006 Clos De La Roche, Grand Cru, Louis Remy, Burgundy, France 185.00

MAGNUM Bottle
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 40.00
2014 Maury, Marc Barriot, Le Clot de l’Origine, Roussillon, Southern France7.50 48.00
2015 Chenin Blanc, Kika, Miles Mossop, Stellenbosch, South Africa53.00
2006 Riesling, Auslese, Fritz Haag, Brauneberger Juffer Sonnenheur, Mosel, Germany 72.00

 

In accordance with  the Licensing (Scotland) Act 2005, Le Roi Fou has an age verification policy in relation to the sale of alcohol on the premises. If you are lucky enough to look under 25 you will be asked to prove that you are aged 18 or over when you buy alcohol. We kindly ask our guests to cooperate and show a valid id if asked. Many thanks for your understanding.

PRIVATE DINING - CHRISTMAS MENU - 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 7 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 £ 1,000.00 per event for hire on Friday & Saturday.

 

Christmas menu can be viewed here http://leroifou.com/menu-christmas/

 

Our current private room autumn menus :

Available from October 2018
Sample menus. Ingredients will change according to market and seasonal availability.
All our menus can be customized to your requirements.

A LA CARTE

We can offer for functions up to 12 guests a reduced à la carte menu from the menu on offer at the time of the function (7 starters, 7 mains, 6 desserts). From 12 to 20 guests we recommend to have a set menu (below) or a 3 choices menus (3 starters, 3 mains, 3 desserts).

SET MENUS

Skye menu £ 55.00
grilled hand dived Scottish scallops with spiced pumkin & sage brown butter
grilled Gigha halibut with wilted green, shallot & saffron sauce
poached pears with Valrhona chocolate sauce & vanilla ice cream

Forth menu £ 45.00
Seasonal vegetable salad with buffalo mozzarella & pickled walnut
seared lamb fillet with braised belly, fennel & mint infused sauce
lemon curd ‘bricelet’ with blackberries & green apple sorbet

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

Isla menu 40.00 (vegetarian)
warm seasonal vegetables salad with pickled walnut dressing
baked provençal vegetables with crushed aubergines & romesco sauce
poached pears with Valrhona chocolate sauce & vanilla ice cream (or same dessert as the rest of the party)

we can offer a separate menu for vegan or any dietary requierement

optional selection of fine artisan cheeses 9.50

 

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 + 7 =

for PR enquiries please email
Jessica@charlotteandjoseph.com