The menu works its way through oysters and caviar to entrees such as steak tartare, sharing dishes of entrecote and Murray cod, well-priced mains including confit duck leg or artichoke boudin, and sides such as gem lettuce with Puy lentils and roasted grapes or french fries.

A winter warming starter of baked goat’s cheese beneath a golden dome of filo pastry on a bed of eggplant, raisins and pistachio appeals, or a cooler option is a thin tart shell filled with a generous amount of chicken liver parfait topped with diced grilled stone fruit and beetroot, peas and a soft strip of jambon.

Mains are generously portioned, such as the tender, moist rotisserie chicken breast surrounded by sweet corn and brioche soubise, or there’s slow-cooked treacle-glazed blade of beef.

Dessert could be a choux pastry ball filled with milk chocolate and hazelnut cream and encircled by cherry jam and hazelnuts. Service is relaxed and attentive and Bisou Bisou has settled in well, finding a good balance between quality and value. 

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