Brasserie Blanc

Brasserie Blanc


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Seasonality, variety and the best, freshest ingredients are the order of the day on our new Spring a la carte menu. Brand new dishes include a rich French onion soup with croutons topped with melted Gruyere, a suckling pig main course with stuffing, gooseberry compote and sautéed potatoes and a some great salads for sunny days including a green papaya and chargrilled chicken salad with Thai dressing and a ‘superfood’ Mediterranean salad with bulgar wheat, lentils, peppers, courgettes and much much more!

We have some irresistible desserts that will become even more irresistible from Monday when they are two for one with a main course as part of our 21st anniversary offers – chocolate delice with panacotta cream, gooseberry and almond crumble and the magnificent summer berry pavlova are all including in the offer.

The result of much collaboration between Raymond and our very own Exec Chef, Clive Fretwell, this is a stunning menu that we are very very proud of as we enter our 21st year and we hope you will love it too.

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