Summer menu now available daily at L’Absinthe

25% off every Monday throughout June

L’Absinthe, Primrose Hill’s corner of ‘Little France’ will be open every Monday during the summer from 3rd June, and is launching this by offering a 25% discount off restaurant bills every Monday for the month of June. The wonderfully quirky, traditional bistro will also be serving a revamped weekday lunch menu, including a number of casual options alongside bistro classics, perfect for customers looking for a quick bite to a leisurely meal. For more information visit www.labsinthe.co.uk

The summer weekday lunch menu will include a selection of ‘croques’, soups and quiches, to more substantial options, such as steak frites, boeuf bourguignon and fillet of salmon with carrot mash and sauce vierge. For those with a sweet tooth, a selection of desserts will also be available, including pear & almond tart, fresh fruit salad or apple and cinnamon compote.

There will also be weekly specials available and a set menu that will be available weekday lunches with 2 courses for £8.95 or 3 courses for £11.95.

L’Absinthe is particularly proud of its carefully chosen and kindly priced wine list, which also doubles up as a wine shop. It’s mainly French, with some interesting selections from further afield, and owner JC Slowik is keen to showcase wines not usually found in the UK. To encourage wine-lovers, top wines are sold at shop prices with a £10 corkage charge (and if customers would like to bring their own wine to enjoy, that’s also just £10 corkage).

With seating over two floors, as well as limited al fresco seating for warm days, L’Absinthe offers an ideal venue for business lunches and meetings, as well as catching up with friends and family. It has a simple, elegant dining room with a strong French influence to match the food, and Grand Fromage JC Slowik is generally on hand to welcome guests. Booths are available for larger parties, and a private dining room seats 24 guests for special events.

This article is connected to L'Absinthe
Published May 30, 2013