Côte Brasserie serves up beloved French dishes for £10 each with a three-course upgrade option and dedicated vegetarian and vegan choices
Published 13:58, 14 Apr 2026 — Côte Brasserie has unveiled a new weekday offering that packages familiar French favourites into an accessible price point. The new Dish of the Day menu presents a rotating signature plate available Monday through Friday for £10 apiece, with the selection crafted by Executive Chef Steve Allen, who previously worked as a Gordon Ramsay executive chef.
This announcement emphasises value without sacrificing technique: dishes are presented as properly executed classics rather than pared-down versions.
The restaurant also provides an option to expand a single plate into a fuller dining experience. Guests can opt into an three-course set for an additional £10, which pairs the main with a starter and a dessert.
The promotion is structured to be straightforward: available to all diners with no restrictions or conditions, and the aim is to invite wider audiences to enjoy French cooking in a casual brasserie environment.
What the weekday rotation includes
The daily roster focuses on iconic bistro fare.
The lineup lists Steak Frites on Monday (typically priced from £19), the much-talked-about Beef Bourguignon Burger on Tuesday (usually around £17), and the returning favourite Breton Fish Stew on Wednesday (normally £19). Thursday features Confit Pork Belly (often priced from £20.95), and Friday brings Moules Marinière (commonly about £17). Each plate is presented as a chef-led interpretation of a classic, using traditional techniques and familiar flavour profiles to make these dishes approachable for everyday dining.
Daily highlights and permanence
One notable change is the permanent inclusion of the Beef Bourguignon Burger. First introduced as a special during National Butcher’s Week, its popularity secured a regular slot on the weekly rotation. The decision demonstrates how the menu blends limited-time creativity with a stable core of crowd-pleasers. The rotation format means guests can plan visits around specific favourites or explore a different plate each weekday without overspending.
Upgrade option and perceived value
The optional three-course set offers clear additional value for diners who want a fuller meal. For an extra £10, guests receive a starter and a dessert in addition to the chosen £10 main. The set commonly includes signature items such as French Onion Soup and Pistachio Crème Brûlée, both staples of the Côte menu that typically carry their own premium prices. Framing the upgrade this way highlights savings and positions the offer as an accessible way to enjoy a more complete brasserie experience.
How the pricing stacks up
In practice, the combination of a £10 main and a £10 upgrade can undercut the usual cost of similar à la carte selections while maintaining the perception of quality. By advertising the usual menu prices alongside the new offer, the restaurant emphasises the discount and encourages trial. The promotion has no caveats and is redeemable by any diner, which simplifies decision-making at the table and reduces friction for both regulars and newcomers.
Vegetarian and vegan choices
The menu also includes plant-forward options crafted to mirror the same attention to flavour as the meat and seafood plates. Vegetarians and vegans can choose from items such as Pistou Gnocchi, the Vegan Fable Burger served with truffle mayo and caramelised onions, and Grilled Tempeh accompanied by free-flowing frites. These dishes are positioned as indulgent alternatives rather than token options, reflecting a deliberate effort to make the offer inclusive and satisfying for a wide range of dietary preferences.
Chef’s intention and brand message
Steve Allen frames the menu around accessibility: he argues that timeless French cooking should be available for everyday moments and shared experiences. The menu’s tone is deliberately unfussy, aiming to recreate comforting dishes that evoke conviviality. From a brand perspective, the initiative reinforces Côte’s identity as a specialist in approachable French brasserie food, combining technique and consistency with pricing that encourages frequent visits rather than occasional treats.
Overall, the new Dish of the Day offering at Côte Brasserie presents a curated, weekday-friendly way to enjoy classic French plates for £10, with a straightforward upgrade for diners who want a fuller meal. The rotation, inclusive options, and the permanent addition of popular specials underline a strategy that seeks to balance culinary credibility with accessible value for a broad audience.
