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 reﬁ ned 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 smoked salmon with spicy aubergine salsa. Our main courses were wonderful. I had guinea fowl breast in red Burgundy wine served with ventrèche bacon and wild mushroom rosti, while my friend enjoyed a superb roast rump of lamb with a tapenade crust and a potato and rosemary tortilla. For dessert, I was spoilt with the rich tiramisu with amaretto syrup. 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.