A la Carte Menu
Vegetables and Sides Dishes
Steamed Broccoli
160-
Pommes Puree
160-
Ratatouille
160-
French Beans
160-
Hand Cut Chips
160-
Corn Rice Pilau
180-
-Herbs Salad
150 –
Appetizers
Cappuccino of Garden Peas
Mint and Ham Hock
160 –
Cauliflower Soup “Dubarry”
Truffle Pannacotta
180 –
“Garden Heaven”
3 Ways Vegetables Platter
220 –
Twice Baked Goats Cheese Souffle
Salad of Petit Lardon and Dates
275 –
Black Grouper Tartare
Mango Oil, Melba Toast
325 –
Steak Tartare
Traditional Garnish , Melba Toast
450 –
Seared Pigeon Salad
Hazelnut, Balsamic Beetroot, Roasted Pumpkins
300 –
Salmon Gradvalax
Ginger, Pickled Cucumber and Cilantro Salad, Lemon Crème Fraiche
320 –
Foie Gras Parfait
Gingerbread, Passion Fruit, Chocolate Soil
850 –
Scallop in Filo Pastry
Calamansi Butter Sauce
620 –
Escargot
French Classic : Garlic and Parsley Butter
320 –
Croquette of Escargot
Porcini and Morels
360 –
Trio of Escargot en Brioche
( Bourguignon / Provencale / Lemongrass and Cilantro )
380 –
Fish
Ballottine of Sole
Spinach , Crayfish Glaze
540 –
Salmon Fillet
Remoulade, Dill , Sauce Nantua
650 –
Pave of Salmon
Foie Gras and Asparagus, Consommé of Tomato and Ginger
675 –
Chorizo Crusted Snapper Fillet
Spinach Puree, Smoked Eggplant Caviar, Paprika Coulis
605 –
Cassolette of Tiger Prawns
Thai Flavour
625 –
Barracuda Steak
Sesame Soy, Pineapple and Cilantro Salsa, crab Strudel
680 –
Turbot “a la Plancha”
Mousseline of Broccoli, Sauce Vierge
1690 –
Meat
Fondant of Pork
Chestnut, Braised Cabbage, Juniper Jus
490 –
Oven Roasted Poussin
Herbs, Cacciatore Sauce, Garlic Mash and Wilted Spinach
550 –
Braised Poussin in Riesling
White Version of “Coq au Vin”
560 –
Duck Breast a l’Orange
Sweet Potato Fries and French Beans
550 –
Lightly Smoked Duck Breast
Homemade Udon Noodles,
ChopSuey , Wild Mushroom Consomme
570 –
Roasted Pigeon
Fondant Potato and Cabbage, Cherry Sauce
650 –
Crocodile Adobo
Pilau Rice and Toasted Almonds
880 –
Crocodile Tournedos
Flambé with Rum , Snap Beans, Mango Salsa
890 –
Loin of Venison “Grand Veneur”
Pomme Duchesse and Brussel Sprout Casserole
1200 –
Tournedos of Venison
Parsnip Mousseline, Morels Sauce
1215 –
Lamb Medaillons
Pumpkins Puree with Cashew Nuts and Coriander, Pearl of Merguez
1230 -Mongolian Rack of Lamb
Pepperonata, Pomme Dauphinoise, Morels and Fava Beans
1280 –
Kangaroo Fillet
Roasted Figs, Herbed Mash, Beetroot Jus
1515 –
Kangaroo Tenderloin
Minted Pumpkins and Pancetta Fricassee, Galliano Sauce
1530 –
Kurobuta Pork
Caramelized Apple, Calvados Ice Cream, Cider , Shiraz jus
1860 –
Steak
Brazilian Tenderloin 6oz
Spinach, Potato Forestiere
Mushroom Sauce
1680-
Onion Rings, Confit Tomato,
Horseradish Jus
1250-
Truffle Mash , Vichy Carrots,
Cognac Sauce
1540-
U.S Black Angus Rib Eye 10oz
Spinach, Potato Forestiere
Mushroom Sauce
1400-
Onion Rings, Confit Tomato,
Horseradish Jus
1540-
Truffle Mash , Vichy Carrots,
Cognac Sauce
1680-
U.S Black Angus T.Bone 10oz
Spinach, Potato Forestiere
Mushroom Sauce
1500-
Onion Rings, Confit Tomato,
Horseradish Jus
1650-
Truffle Mash , Vichy Carrots,
Cognac Sauce
1850-
Wagyu Tenderloin 6oz
Spinach, Potato Forestiere
Mushroom Sauce
3600-
Onion Rings, Confit Tomato,
Horseradish Jus
3700-
Truffle Mash , Vichy Carrots,
Cognac Sauce
2800-
Wagyu Striploin 6oz
Spinach, Potato Forestiere
Mushroom Sauce
2100-
Onion Rings, Confit Tomato,
Horseradish Jus
2200-
Truffle Mash , Vichy Carrots,
Cognac Sauce
2300-
Rib Eye on the Bone 1Lb
( For 2 or 3)
Grilled then Carved at The Table ,
Garlic Pomme Aligot, Petit Pois a la Francaise,
Grilled Tomato , Red Wine Jus and Béarnaise Sauce,
Black Truffle
7200 –
Freshly Made Pasta
Tagliatelle
Chilli and Garlic , Broccoli , Parmesan Shavings
220 –
Spaghetti Bolognese
Wild Mushrooms and Basil Crisp
250 –
Spaghetti Carbonara
Original or Creamy
280 –
Open Lasagna
Crab and Baby Leeks, Wild Mushrooms, Lobster Veloute
395 –
Vegetarian
“The Gardener “
Provencale Ratatouille spiked with Grilled Baby Vegetables , Taggiashe Olives Crumble and Basil Cream
480 –
Crispy Risotto of Cherry Tomato
Shallot Marmalade, Basil Puree, Sherry Treacle
510 –
Herbs Quinoa Risotto
Baby Asparagus, Micro Salad, Pecorino and Gold Dust
615 –
“ 21 Vegetables “
Glazed 21 Vegetables Degustation , Hickory Tomato Coulis, Basil Foam and Caramelised Pine Nuts
780 –
Clafoutis of Morels
Fricassee of Wild Mushrooms, Tarragon Jelly , Cream of Smoked Garlic
810 –
Dessert
“The Snickers”
Salt Caramel , Milk Chocolate and Roasted Peanut
160 –
“Black Forest”
Moreno Cherries, Dark Chocolate and Bourbon Vanilla Cream
160 –
“Death by Chocolate”
12 Components of Dark, Milk and White Chocolate
200 –
Trio of “Crème Brulee”
Ask The Waiter for the Flavor of The Day
160 –
Praline and Espresso “Opera”
Classic French Gateau , Layer of Ganache , Joconde Sponge and Buttercream
160 –
Forest Berries “Charlotte”
Vanilla / Pistachio Pannacotta
160 –
Cheese Plate
Selection of Artisanal Cheeses , Homemade Chutney and Biscuits
430-