Open for lunch and dinner, Monday to Friday, The Restaurant is a grand, gastronomic experience where Head Chef Tim Richardson flexes his considerable culinary muscle.
The menu includes sublime gastronomic dishes like Angus beef tournedos with wild mushrooms and herbs, served with shallot confit and oxtail sauce. Sharing options take in slow-cooked caramelised suckling pig served with apple and Champagne sauerkraut and truffled green cabbage.
There is a selection of fine cheeses from 'La Fromagerie' and desserts that include our legendary chocolate, whisky and coffee praline 'Lombardo'.
