Mirabelle Restaurant at The Grand Hotel
Entering the Mirabelle Restaurant via The Grand Hotel’s main entrance adds a touch of sophistication to an evening out. During the winter, a roaring log fire welcomes you in the lounge, so be sure to arrive a little early to enjoy a cosy drink. In the restaurant, the pleasant and refined atmosphere provides the perfect environment in which to dine. Restaurant manager Benjamin Warren takes the time to ensure that every guest feels special, and diners can sit back, unhurried, and enjoy the exquisite work of head chef Stephanie Malvoisin.
There are several menus to choose from, ranging from seasonal classics to a taster menu and the set table d’hote. We enjoyed a selection of tasty canapés before tucking into starters that included lobster with Vitelotte potatoes. Our main courses were wonderful. I had succulent venison with black trumpet mushrooms and peppery sauce poivrade, while my friend enjoyed tender grouse, with glazed figs and heritage carrots, in a beautifully balanced chocolate and Port sauce. For dessert, I was spoilt with the citrus and almond sponge cake with Margarita semifreddo and candied kumquats. An extensive wine list is available, and we particularly enjoyed a crisp sauvignon blanc. The Mirabelle is an excellent choice, whether for a special occasion or a relaxing evening with friends.