Dessert
The Dessert Course
Baba, cream-led desserts, and pineapple-accented finishes bring the Ananas name into the final course.
Menu
French brasserie cooking for lunch, dinner, and the bar.
Our seasonal menu celebrates the enduring appeal of the classic French brasserie, with modern technique, chilled seafood, Champagne, cocktails, and generous desserts.
To begin
Tartare, Sourdough, and Starters
Beef tartare, fresh sourdough with butter, and chilled seafood set the tone for a brasserie table with precision and appetite.
Mains and signatures
Classic French Brasserie Signatures
The seasonal menu celebrates classic French brasserie cooking with modern technique, from steak and seafood to polished plates made for lunch and dinner.