Valentine's Day

Treat your amour to a decadent six-course menu this Valentine's Day created by Executive Head Chef, Damien Rigollet, in romantic rooftop settings.

Start with a Velouté Parmentier with shaved winter truffles and Comté cheese. Follow up with exquisite Salmon Blinis topped with keta caviar, creme fraiche and capers. A hibiscus, champagne and strawberry sorbet is served as a palate cleanser before your prawn and crab risotto, topped with a beautiful fillet of smoked Norwegian Halibut.

The main event is our 28 day aged Chateaubriand served with bernaise sauce, this 400g double fillet from the Chateau is designed to share.

To finish Chef Damien has concocted another of his impeccable desserts: the Couer Framboise is a raspberry, dark biscuit and white chocolate parfait.

We serve tea, coffee and petit fours to finish your evening.

Our Valentine's Menu is available for for lunch and dinner on Thursday 13th, Friday 14th and Saturday 15th of February.