Diners could begin with foie gras, escargots or Saint-Jacques scallops, before moving on to perhaps lamb rack with Mediterranean herbs or quail with rougaille-style sauce, choosing from one of five French cheeses or maybe finishing with crème brulee.

Alternatively diners could opt for the likes of baked New Zealand mussels in garlic butter topped with breadcrumbs or zucchini flowers filled with goat cheese, before moving on to hanger steak with red wine jus, confit shallot, truss tomatoes and French fries or duck breast with honey and spice sauce, mushrooms and roast chat potatoes.

Other desserts include lemon and meringue tart or perhaps a dark chocolate dome with a raspberry heart. Very fresh slices of baguette are complimentary, while butter is extra. 

Service is polite and semi-formal although welcoming and the wine list is a deep dive into French offerings, with the by-the-glass list also largely French, and the wines delivered pre-poured.

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