Classic French dishes with a light and elegant contemporary twist feature on the menu created by Head Chef, Allan Pickett.

The mouth-watering and seasonal menu in the main restaurant includes favourites such as Roast fillet of 21 day aged beef, fondant potato, confit garlic, and Pot roast duck breast, bitter cherries and slow braised endives.

The more informal Bar & Grill offers a relaxed menu with dishes such as Rotisserie corn fed chicken, lemon spinach with mash potato, and Grilled Middlewhite pork cutlet, roast new potatoes, apple sauce.

At Plateau, eat a la carte or from set menus at £27.50 for three courses in the main restaurant and £18 for three courses in the Bar & Grill.