Review on Coq d'Argent

Coq d'Argent is famed for its matchless, top-of-the-world roof garden, which has glorious panoramic views over the Square Mile and the City skyline, this outpost of the Conran restaurant empire (now D&D London) is a great favourite with the suited brigade.

Take the lift to reach the plant-filled circular bar and the spacious airy dining room with its comfortable club chairs and lavish design features. Regional French food with a strong bourgeois slant is the kitchen's forte, and the lengthy menu ambles all the way from escargots bourgogne to tarte Tatin via coq au vin, Provençal roast rack of salt marsh lamb and pavé of salmon with tomato fondue and black olives.

Oysters, crustacea and assorted 'fruits de mer' also figure strongly, along with more contemporary offerings such as 'mi-cuit' of venison with oyster mushroom and hazelnut salad or roast fillet of stone bass with baby squid, chorizo with olive oil mash. Pedigree French vintages dominate the platinum-priced wine list. On Sundays, 'brunch with jazz' attracts the tourists.

Coq d'Argent is also featured in: Good Food Guide, Hardens

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Cuisine

French

Chef

Damien Rigollet

Restaurant Opening Times

Breakfast: 7.30 - 10.00am Mon-Fri
Lunch: 11.30am - 3.00pm Mon-Fri
Dinner: 5.30 - 11.00pm Mon-Sat

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Coq d'Argent

Facilities at Coq d'Argent

  • Alfresco dining
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 150 covers
  • Family Friendly

Address

Coq d'Argent
1 Poultry
City
Central London
EC3A 4DP

Nearest tube station: Bank

Customer Ratings on Coq d'Argent

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Coq d'Argent Sample Menu

RESTAURANT MENU

LES ENTREES
Salade de crabe du Devon à l’avocat et olives vertes, vinaigrette aux groseilles 12.50
Dressed Devon king crab, avocado, green olive salad with red current dressing

Tartare de flétan aux algues fraîches et concombre, caviar de poisson volant 9.75
Halibut, sea lettuce and cucumber tartare with flying fish roe and wasabi

Saumon fumé d’Ecosse, blinis et crème de raifort 10.50
Scottish Bradan Orach smoked salmon, wholemeal blinis and horseradish cream

Terrine de foie gras au jambon fumé, poire aigre doux, purée de pruneaux 12.00
Foie gras and smoked ham terrine, pickled pears, prune compote, sherry vinegar caramel

Mi-cuit de chevreuil, salade de pleurotes aux noisettes, poireaux et oeuf de caille poché 10.75
Warm semi-baked venison, sautéed oyster mushroom and hazelnut salad, leeks, quail egg and smoked garlic cream

Foie gras poêlé aux framboises, salsifis et pain d’épices 14.50
Pan fried foie gras, ginger bread, salsify, spiced sauce and raspberries

Tarte fine de tomate au fromage de chèvre mariné au chili, anchois et olives noires 9.75
Tomato and chilli marinated goats cheese tart with anchovies, black olives and mizuna cress

Soupe de petits pois et salade de pommes de terres aux truffes d’été et jambon fumé 9.50
Pea soup with potato, smoked ham and summer truffle salad

Douzaine d’escargots de Bourgogne au beurre d’ail et tomates 10.75
Twelve snails baked in garlic and tomato butter

Caviar d’Aquitaine 30g 43.00 / 50g 74.00

LES HUITRES
Huîtres d’Écosse 9.00 13.50 17.00
Scottish rock oysters

Huîtres sauvages du Pacifique 11.25 16.50 22.00
Colchester wild English oysters

Prestiges Fines de Claires 12.25 18.00 23.75
French Prestiges Fines de Claires oysters

Duchesse de Cornouaille 13.50 19.75 25.00
Duchy of Cornwall rock oysters

LES FRUITS DE MER et Crustacés en coquille
Langoustines froides mayonnaise 16.50
Demi-homard froid mayonnaise 19.00
Petit plateau de fruits de mer (for one) 27.00
Plateau de fruits de mer (for two) pp 26.00

VEGETARIEN
Croustade de champignons sauvages et épinards, oeuf de canne poché 15.00
Wild mushroom, spinach and filo pastry tart with poached duck egg

Coeur d’artichaut, fondue de tomates aux olives noires 15.00
Artichoke heart, tomato, red onion and black olive fondue with parmesan and herb crisp

POISSONS
Haut bar rôti, pomme purée à l’huile d’olive, persillade de chipirons au chorizo 19.75
Roasted stone bass fillet, sautéed baby squid and chorizo in parsley with olive oil mash and spinach

Pavé de saumon d’Ecosse, fondue de tomates aux olives noires et pesto 18.25
Organic Glenarm salmon, tomato fondue, black olives and pesto

Flétan poêlé aux baies roses, champignons sautés, oignons glacés et beignet de crabe 19.75
Halibut, pink peppercorn, sautéed wild mushroom, glazed baby onion with a steamed crab and courgette flower dumpling

Filet de dorade pané au curry salade tiède de légumes et pommes vertes 19.25
Red sea bream fillet breaded with curry, warm green vegetable and apple salad

VIANDES ET VOLAILLES
Coq au vin 16.25
Label Rouge chicken braised in red wine, onions, mushrooms and bacon

Selle d’agneau aux épinards et fromage de chèvre, légumes du jardin aux olives 19.75
Roasted lamb saddle stuffed with spinach, pine nuts and goats cheese on baby vegetable and olive salad

Filet de boeuf au poivre, sauté d’escargots et salsifis aux champignons persillés 25.00
Peppered beef fillet with sautéed snails, salsify and mushrooms

Râble de lapin façon niçoise, jus au vinaigre de cabernet 18.50
Saddle of rabbit nicoise style, soft basil mash, cabernet sauvignon vinegar jus

Chateaubriand rôti à la poudre de cèpes, sauce diable et choron (pour deux) pp 24.50
Chateaubriand seasoned with cepe powder, diable and choron sauces (for two)

Canard de Dombes rôti, pêches caramélisées et foie gras poêlé 18.75
Roasted Dombes duck breast, caramelised peaches and pan fried foie gras

Pigeonneau impérial rôti au miel et épices douces 19.50
Roasted squab pigeon, shiitake mushrooms, baby gem, pancetta, glazed baby turnips and beetroot

Roti de veau au citron et basilic, petits pois et pomme fondante 22.00
Roasted veal loin with lemon and basil, petit pois and fondant potato

FROMAGES ET DESSERTS
Selection de fromages 10.00
Selection of cheeses, homemade bread

Tarte aux fruits de la passion 7.00
Passion fruit tart

Delice au chocolat blanc et cerises macerees 7.00
White chocolate delice with macerated black cherries

Fondant chocolat, nectarine rotie, glace vanille 7.50
Warm bitter chocolate fondant, roast nectarine and vanilla ice cream

Ananas au sirop a la vanille, glace a la noix de coco 7.00
Thin pineapple slices in vanilla syrup with coconut ice cream

Tartelette de fruits rouges, glace au yaourt 7.00
Red fruit tartlet with yoghurt ice cream

Glaces et sorbets 6.50
Homemade ice creams and sorbets

Creme brulee vanille 6.50
Vanilla creme brulee

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Coq d'Argent Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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Virtual Tour of Coq d'Argent