Côte Brasserie has launched the biggest menu transformation in its history, with Executive Chef Steve Allen steering a broad refresh that brings back the Prix Fixe menu, Duck Confit and Poulet Grillé while introducing Plaice Frites, Free-Flow French Toast and a lighter everyday line-up.
Menu changes can be timid little things: a salad shuffled, a sauce renamed, a pudding given a hat and a flourish. This is not one of those. Côte has gone for the full brasserie reset, taking a long look at what guests missed, what they actually order, and how modern diners move through a day — breakfast on the hoof, lunch without a three-hour recovery period, brunch with ambition, and dinner that still knows the value of a proper plate of frites.
Launching on Tuesday June 16, the refreshed menu spans breakfast, brunch, lunch, all-day dining and the return of one of Côte’s best-known crowd-pleasers: the Prix Fixe menu. It is the sort of move that suggests a restaurant group paying attention rather than simply redecorating the menu board and hoping nobody notices.
The Prix Fixe Menu Returns With Sharper Value
The comeback of Côte’s Prix Fixe menu is the headline for regulars who like their French brasserie dining with a side order of fiscal sanity.
Available Monday to Friday from 11.30 am, the menu offers two courses for £19.95 or three for £23.95. It also arrives with an expanded choice of starters, mains and desserts, including returning favourites such as Crispy Whitebait and Poulet Grillé, alongside Fish Parmentier, Creamy Tomato Mafalde and Steak Frites.
There is a reason the Prix Fixe format endures. It removes some of the mental gymnastics from eating out. No calculator, no quiet panic over starters, no pretending tap water is a lifestyle choice. Done well, it makes a weekday meal feel civilised without becoming ceremonial.
Steve Allen Brings Back The Dishes Guests Missed
The menu has been designed by Steve Allen, Côte’s Executive Chef and Gordon Ramsay’s former Executive Chef, and it is clear this is not change for the sake of change. The refresh leans into familiarity without becoming trapped by nostalgia.
Steve Allen, Côte’s Executive Chef, said: “One of the best parts of my job is hearing what our guests think. And over the last few months, I’ve heard one thing rather clearly,guests missed some of our old favourites. When we introduced our last menu, we made some big changes. While many were well received, there were a few dishes that you weren’t quite ready to say au revoir to.
“We’ve brought back some of the dishes you’ve been asking for, alongside new recipes inspired by the regions, flavours and traditions that make French food so special. I couldn’t be more excited to share it with you.”
That is the useful bit: the new Côte Brasserie menu is not pretending that every good idea must be new. Duck Confit is back. Poulet Grillé is back. The kind of dishes people remember, reorder and quietly judge other restaurants against are back in the room.
Breakfast And Brunch Get A Bigger Role
Côte is also making a more serious play for the earlier part of the day. All brasseries are now open from 8am Monday to Saturday and from 9am on Sundays, with lighter breakfast options including breakfast bowls, homemade granola and pastries starting from £3.95.
Breakfast baguettes, omelettes and filled croissants begin from £7, giving the menu enough range for both the virtuous and the happily compromised. In other words, there is room for the person who jogged there and the person who arrived emotionally attached to butter.
At weekends, brunch is available until 2.30pm on Saturdays and Sundays. The headline act is Free-Flow French Toast, where guests can choose from a selection of toppings and enjoy unlimited refills. There is also a new Brunch Burger and the option of 90 minutes of free-flowing fizz, which should cover most known forms of Saturday optimism.
Plaice Frites Gives Fish And Chips A French Accent
The most eyebrow-raising addition may be Plaice Frites, Côte’s first take on the great British classic Fish & Chips.
It brings together fish, crushed petit pois, house-made tartare sauce and Côte’s signature free-flowing frites. On paper, it is a diplomatic handshake between British comfort food and French brasserie tradition. In practice, it sounds like the sort of dish built to test national loyalties one chip at a time.
It is also a smart move. Brasseries work best when they are flexible rather than precious. A menu can nod to Paris without requiring every diner to behave as though they have arrived with a copy of Le Monde and strong views on Bordeaux.
Côte Icons, Charcuterie And A Burger With Intent
Across the all-day menu, Côte has added new sharing dishes and contemporary French classics. The new “For the Table” section includes Provençal Fougasse served with a choice of flavoured butters, as well as a build-your-own Charcuterie Board featuring cheeses and cured meats imported directly from France.
The refreshed menu also introduces a collection of Côte Icons, including the returning Duck Confit, new Breton Fish Stew and Risotto Vert. The Steak Haché Burger is positioned as a new signature, made with Côte Butchery beef and served with peppercorn sauce and free-flowing frites.
A burger in a French brasserie can be a dangerous thing if it arrives looking apologetic. This one, at least by description, appears to have chosen commitment: beef, peppercorn sauce, and frites that know they are not garnish.
Lighter Mains Without The Punishment Vibe
The menu also recognises a quieter truth about eating out: not every meal needs to be a full-blown campaign. Côte has added a dedicated Lighter Mains section, with all dishes under 800 calories.
The selection includes fresh salads, baguettes and lighter pasta dishes, including Crab & Prawn Linguine and Creamy Tomato Mafalde, alongside a build-your-own Caesar Salad.
That matters because modern dining habits are not especially loyal to old categories. Lunch can be quick but still decent. Dinner can be lighter without becoming bleak. A brasserie that understands everyday eating has a better chance of becoming a habit rather than an occasional treat.
A Brasserie Menu Built For Regulars, Not Just Occasions
The broader message from Côte Brasserie is one of course correction rather than reinvention. The restaurant has brought back the dishes guests asked for, expanded breakfast and brunch, restored value through Prix Fixe, and added enough new material to keep the menu from feeling like a reunion tour.
The best brasserie menus do not demand a special reason. They sit there, quietly persuasive, ready for breakfast, lunch, a post-work plate of frites or a weekend brunch that gets slightly out of hand.
Côte’s latest menu seems designed for exactly that: not one grand occasion, but many smaller ones. And in hospitality, that is often where the loyalty lives.
