Le Club Bar

The Restaurant

Overlooking the hotel’s serene pool and courtyard garden, this airy venue offers a special ambience that evolves with the time of day. Savour a legendary all-day dining menu featuring an extensive array of French brasserie classics alongside a selection of signature Vietnamese dishes, expertly paired with exceptional grand crus, exquisite champagnes, and signature cocktails.

Early morning, wake up to a lavish breakfast buffet. Each afternoon, indulge in the Metropole’s iconic High Tea – a quintessential British tradition infused with refined French flair. As evening falls, immerse yourself in live performances by a celebrated international Jazz Diva and our resident band.

With a design that calls to mind aristocratic smoking rooms with a hint of 1920s speakeasy, there is history here underneath the new coat of paint. Where Le Club now stands used to be the former Metropole Hall, the venue that hosted the first gala meeting of the Nouvelle Entreprise Cinématographique. On 3 June 1916, the first motion picture in the capital of Indochina was shown in the Metropole Hall.

 

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Reservations

(+84) 24 3826 6919

Opening hours

  • Breakfast: 6am – 10:30am
  • Lunch: 11am – 2:30pm
  • High tea: 3pm – 4:30pm
  • Evening cocktail: 5pm – 7pm
  • Dinner: 6pm – 11pm (last order at 10:30pm)

Information

  • Metropole Brasserie Restaurant with Western and Asian menu
  • Live Jazz performance: 8pm – 10:45pm | Tuesday – Saturday (Band & Jazz Diva), Sunday (Band only)

Information

  • (+84) 24 3826 6919 (ext. 8212)
  • Metropolehanoi.leclub@sofitel.com

Meet the chef

Dao Giang Huong

Overseeing the culinary operations at Le Club Bar, Bamboo Bar, La Terrasse, Club Lounge, In-Room Dining, and Breakfast, Chef Giang Huong remains the soul of the Metropole kitchen, quietly crafting each dish with dedication. She is the creative force behind many of the hotel’s signature culinary innovations, masterfully blending Asian, European, and international flavours. To her, every dish must not only be perfectly balanced in flavour but also carry a personal touch – because she believes only when food is made from the heart can it truly resonate with those who enjoy it.

Giang Huong
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