Cole Point

Chef Eric Lecerf is an extremely talented young chef, and in the five years since he launched this hotel dining room it’s become one of the finest contemporary tables in town. Lecerf serves one of the best midday bargains in town, a 298F menu that includes a starter, main course, cheese, dessert, wine, mineral water and coffee, impeccably served and impeccably cooked. A recent lunch was a tour de force that left us very impressed, from a sublime navarin d’agneau to gossamer slices of dried granny smith apple served with a creamy tea-flavoured custard for dessert.