Seasonal Menu

Michelin star-winning hotelier Marcel Frichot and renowned head chef Tim Hayward draw on over 40 years’ experience to create a stunning new menu every season.

From tantalising meat and fish dishes to mouthwatering desserts, our food is defined by a passionate commitment to traditional values and the highest quality ingredients.

Our lunch and dinner menu offers a range of authentic French dishes, made with the freshest seasonal ingredients. Wherever possible, we use organic meat and vegetables sourced from local breeders and producers.

 

 

 

Le Terroir

Traditional french regional cuisine or “Le Terroir” is  has evolved from the passion of generations for quality in wine and food created from local produce.

At Bistrot Coco our food is defined by commitment to those traditional values and the highest quality ingredients. From classic French dishes like Coq au Vin, Poule au Pot and Confit de Canard, the restaurant prides itself on the quality of its proud terroir, ‘original cooking’, tradition.

Enter the spirit of joie de vivre at Bistrot Coco.

 

 

 

 

About the Chef

Tim Hayward carved an impressive reputation among diners and critics alike. Renowned for his skill, flair and creativity, he lists French, Italian and Middle-eastern influences in his cooking. After ten years at The Daffodil, he has now joined Bistrot Coco, where he is set to make his mark as one of Britain’s most exciting chefs.

 

Wine

The wine cellars are stocked with carefully selected vintages to compliment our menu. Many of our wines are from small family run vineyards who rarely supply out of their own country.

From the dry, crisp and refreshing character of L’Orangerie Rose to the full and complex flavours of the Cissac Haut-Médoc from Bordeaux we aim to provide wines to suit all tastes and occasions.

You will not find these wines outside of Bistrot Coco.