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Ingredients

With such a simple menu, the key to the success of Le Relais de Venise L’Entrecôte is the quality of the ingredients and the great care that we take in the preparation and service.

The steaks are carefully sourced from British suppliers specialising in grass fed, traditionally matured beef reared by farmers who care about their animals. The meat is aged for a minimum of four weeks before cooking.

The frites are hand chipped daily on our premises from specially sourced Bintje variety of potatoes, maintaining consistency with the Parisian restaurant.

The recipe for the sauce which accompanies the steak remains a closely guarded family secret of Mme Godillot, the daughter of M de Saurs who was the founder of Le Relais de Venise L’Entrecôte in Paris.  Over the years, many have tried to replicate the sauce but none have succeeded.

The profiteroles, chocolate sauce, crème brûlée and meringues are freshly made on the premises and the fruit selection changes seasonally.


Menu and prices

Start with a green salad with mustard vinaigrette topped with walnuts, followed by steak frites, £24

Vegetarian option

We welcome vegetarians.
Start with a green salad with mustard vinaigrette topped with walnuts, followed by a selection of cheeses and accompanied by frites plus a dessert of your choice, £24

Drinks List
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Food & Wine Menu
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Desserts Menu
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