Rated in the top three finalists for Restaurant of the Year in the 2008 World Gourmet Summit Awards of Excellence, Au Petit Salut brings the charm of the French countryside to the table. Chef Patrick Heuberger successfully marries the old with the new – presenting a menu of classic traditional French cuisine with a modern twist.

Signature dishes include red wine braised beef cheeks, cassoulet of duck leg confit and the black angus beef rib which Chef Heuberger personally slices and serves at your table!

The emphasis on a ‘wholesome dining experience’ means that this high quality cuisine is matched with an extensive wine list, good music and attentive service, all in a cosy atmosphere.

Au Petit Salut will be presenting specialties at the Norwegian Seafood Brunch featuring Champagne Deveaux on 26 April. See event calendar for more details.