PUNTERS could be feeling flush in more ways than one this month following the release of a casino’s tasty new menu.

Rendezvouz in Brighton Marina launched its new a la carte menu on March 2, boasting an array of new dishes devised by head chef Alan Parker.

Parker, who trained under the infamous Christian Tetedoie at his Michelin starred restaurant in Lyon, has upped the ante in the casino dining market with tantalising offerings including salmon, seabass and lamb dishes - plus quirky additions like eel fillets.

The new menu is a world away from the stereotypical burger and booze set-up commonly associated with gaming floors worldwide, though those traditional treats are still on hand.

And this month, Rendezvouz is not just content on customers leaving with a full belly.

To promote the new launch, everyone who eats at the casino’s restaurant - the Waterside Brasserie - will be given back the value of their meal in gaming chips throughout March.

Diners are then invited to spend their chips on the gaming floor after their meal and, if lady luck is nearby, could leave the venue quids in.

It is hoped the ‘winner dinner’ offer will attract clientele with the allure of a quality dining experience as well as the traditional gaming tables.

Menu mastermind Alan Parker told The Argus: “It’s a brasserie menu with a modern twist to attract a wider variety of people. My favourite dish is probably the marinated half roast chicken with Korean baby lettuce, ginger and soy sauce.

“When people think casino they think gambling and not restaurant, but hopefully this new menu will have people coming back for the food and not just for the gambling - but for the two together as an experience.”

And the chef’s recommendation?

“I’d say the sausage and beans, which is a twist on the English dish with chorizo and fried egg on top, and for mains the rump of lamb, chicken and the salmon in a bag are all really popular.

“The nice thing about here is the food is fresh, it’s made on site and not brought in like other places.”

Food and beverage manager Aimee MicNiven, who recently joined Rendezvouz from a host of luxury hotels in Mayfair, said: “We want to offer our customers the very best dining experience in Brighton - delicious, seasonal meals that really deliver on quality and taste at an affordable price.

“The new menu combines our customers’ firm favourites with exciting new dishes that are sure to impress and this is the first of many initiatives I hope to roll out as part of my new role here at the Rendezvous.”