Brasserie Roux

Whenever master chef Albert Roux uses his name and his considerable talent to a create new restaurant, you know a wonderful dining experience awaits. The Brasserie Roux combines French flair with an informal ambience and the highest levels of classic brasserie cooking to create one of the capital's new star destinations. Tucked into the Sofitel St James right on Pall Mall, Brasserie Roux has grandly soaring ceilings and decor that is elegant yet relaxed, kitted out in the mouthwatering colours of champagne and beaujolais nouveau. Roux is consultant chef with Glen Watson in the kitchen as executive chef. The menu is classic brasserie and international cuisine created from the finest seasonal ingredients.

Menu

Two courses meal
(choice of a starter and main course or a main course and dessert)

Starters
Organic tomato bisque with fresh basil topped with cream
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Pissaladiere: a thin tart of caramelised onions with mixed leaves, anchovies and a black cocktail sauce
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Tower of avocado, roasted pepper and prawns, dressed with a brandy cocktail sauce

Main course
Spit roast farm chicken with fresh tomato and tarragon sauce served with butter roasted potato and french beans
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Fresh haddock fillet topped with caramelised mushroom duxelle and brioche crust served on a bed of spinach and new potato
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Penne pasta in a spicy pepper and tomato sauce, glazed with cheese and topped with zucchini ribbons

Dessert
Albert's Roux deep baked lemon custard tart with raspberry coulis
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Poached pear with vanilla ice cream served with hot chocolate sauce and almond laced cookie