About today's deal

Fabulous French dining

• Four course meal for two at Atlantic Bar & Brasserie
• Includes a cocktail each on arrival, choosing from a Peach Mint Fizz with RinQuinQuin a la Pêche, elderflower cordial, fresh lemon juice and soda water; the Americano with Aperol and Cocchi di Torino mixed with grapefruit juice and soda; and an Atlantic Rum Punch made with Brugal Añejo, fresh lime juice, Angostura bitters, elderflower cordial and pineapple juice
• Stunning Parisian style basement brasserie and bar specialising in authentic French cuisine and delicious rotisserie chicken
• Multi award-winning venue with a rave review from The Herald’s Ron Mackenna
• Rated 8/10 by the List and named as one of the best restaurants near George Square by the Scotsman
• Also loved by food bloggers like Scottish Food Review and Rose Keats
• Adorned with atmospheric lighting, a theatrical open kitchen, plush furnishings and a swanky cocktail bar
• Fantastic city-centre location on St Vincent Place, just beneath sister restaurant The Anchor Line
• Rated 4.5/5 on TripAdvisor
• 100% of itisoners would recommend and return

Sample menu

Amuse Bouche

Starters

• Le Pâté d’Ardennes with red onion jam, cornichons and toasted pain de campagne
• Chargrilled artichoke served with Pommery mustard vinaigrette
• Warm goats’ cheese served on bed of baby salad leaves, roasted baby beetroot, pomegranate and endive with a citrus vinaigrette
• Soup of the Day served with French bread

Mains

• Smoked honey glazed pork belly with a chorizo, raisin and herb stuffing, creamy mash, smoked pancetta, Toulouse sausage and bean cassoulet in rich onion gravy
• Steamed Shetland mussels with shallots, white wine, garlic, leeks, Indian spices, Noilly Prat, cream and French fries
• Ragout of pearl barley cooked with white wine, shallots, garlic, spinach, broad beans and sun-blushed tomato, finished off with a drizzle of mint oil and topped with crispy leeks
• Half lemon, honey, paprika and thyme marinated chicken with duck fat roast potatoes, and honey roasted vegetable with jus de roti
• Grilled Scottish salmon with crayfish, pearl barley ragout, white wine, shallots, garlic, broad beans and sun blush tomatoes 

Chef’s choice of desserts to share