At Bank Hotel’s restaurant, Bonnies, we believe that dining should be more than just a meal—it should be an experience. That’s why we’re introducing our flambé trolley, bringing tableside cooking and spectacular flavors to life every Tuesday and Thursday evening.
With expert precision, our chefs flambé exquisite ingredients right before your eyes, infusing them with depth, smokiness, and a touch of drama. The flickering flames, rich aromas, and masterful techniques turn your dinner into a performance, making every bite an unforgettable moment.
For Tuesdays, we present a luxurious venison tenderloin, flambéed in lightly smoked whiskey. Served with grilled asparagus, a delicate spruce shoot sauce, and twice-baked potato infused with Comté cheese and tarragon, this dish is a perfect harmony of rustic and refined flavors.
On Thursdays, the spotlight turns to grilled octopus, flambéed in vodka. Accompanied by grilled romaine lettuce, a rich chorizo mayonnaise, and a vibrant vinaigrette of confit shallots, lemon, and parsley, it’s a bold and sophisticated take on seafood.
Join us at Bonnies for a night of culinary artistry, where taste and performance meet in perfect harmony. The flambé trolley is available every Tuesday and Thursday evening—book your table now and indulge in an extraordinary dining experience.
