Bistro Du Vin

View menu in PDF

MENU DE MIDI

Set Lunch Menu

Family Bundles

For Takeaway Only

Kids menu

Spring 2025

Menu de Midi

*Not available on Saturdays, Sundays & Public Holidays

ENTRÉE

Traditional French onion soup, gratinated Emmental cheese | NF

Soupe au Pistou: Comté & basil Pistou in a tomato broth, green beans & tomatoes | VG NF GF

Salade de Menton: confit tuna, fennel, orange, artichoke & pine-nuts salad | GF

Maroilles cheese shortcrust pastry tart served with side salad | VG NF

French mussels Provençale in a saffron tomato sauce | NF GF DF | add $6

Pan fried foie gras, white peach jus, gingerbread puff pastry & almond | (1 pc) | add $10

PLAT PRINCIPAUX

Potato gnocchi with chanterelle mushrooms, green peas, baby lettuce, onions in a Mornay sauce | VG NF

Provence’s seafood aioli Bourride stew of catch of the day, tiger prawn, shellfish & potatoes | NF GF

Grilled Iberico pork collar, ratatouille & Bergeron apricot sauce | NF GF

Roasted red snapper, tomato & fennel stew, potatoes, scallop velouté | add $10

Crispy French duck leg confit with cherry jus, potato duchess roasted carrot & fennel | NF GF | add $10

Char-grilled Wagyu ribeye (MB 5), French fries & salad choice of red wine or Béarnaise sauce | NF GF | add $15

DESSERT

Cheese of the day

Vanuatu vanilla crème brulée | VG NF GF

Baked Morello cherry Clafoutis with almond dragée & vanilla Chantilly | VG

Apricot & almond frangipane tart with whipped crème fraiche | VG

Madong 70% dark chocolate mousse | VG NF GF

COFFEE | TEA

(Please refer to the main Beverage menu for Nutri-Grade ratings)

VG |

Vegetarian

GF |

Gluten-free

NF |

Nuts-free

DF |

Dairy-free

All prices are subject to prevailing government taxes & 10% service charges.


	Carte Du Printemps Spring 2025 ENTRÉES ET SOUPES Escargots de Bourgogne \| 19 \| NF GF Burgundy snails baked in parsley & garlic butter (6 pieces) Soupe à l'oignon \| 19 \| NF Slow cooked caramelised onion in roasted beef broth, gratinated Emmental cheese Asperges blanches \| 26 \| VG NF GF DF Poached white asparagus served chilled with Gribiche sauce Foie gras poêlé \| 44 an-fried foie gras, strawberry “chaud-froid”, gingerbread & macadamia nuts Cuisses de grenouille \| 28 \| NF Crispy fried breaded frog leg marinated in garlic & parsley, persillade aioli & lemon Tartare de saumon \| 28 \| NF Hand-cut salmon tartare in lemon dressing salmon roe, salad, garlic & herb croutons Bouchée à la Reine \| 32 Baked puff pastry shell of chicken ragout, morel mushrooms, cream sauce, side salad Artichaut farci au crabe \| 34 \| NF GF Baked artichoke stuffed with wild spanner crab & tiger prawn farce, fish roe Suprème sauce Salade de chèvre chaud \| 26 \| VG Salad of baked goat cheese in filo pastry with acacia honey, strawberries, macadamia nuts, balsamic vinaigrette Plateau de charcuteries \| 44 Selection of French cold cuts, homemade duck rillettes & pork pâté, gherkins & pearl onion Rillettes de canard (125gr) \| 23 NF GF Traditional duck meat rillette, served with gherkins & pickled pearl onion PLATS PRINCIPAUX Ragoût de légumes \| 30 \| VG NF GF Spring vegetables ragout in white asparagus velouté with Turkish pilaf rice Ravioles de Royan \| 35 \| VG NF Trio of cheeses stuffed French ravioles with morel mushrooms, asparagus & green peas, béchamel sauce Poulet aux artichauts \| 40 \| NF GF Roasted half French chicken with white wine braised artichoke, smoked bacon, carrots & veal jus. Navarin printanier \| 44 \| NF GF Spring lamb stew with carrots, turnips, green beans, peas, potatoes & onion Joue de bœuf braisée \| 46 \| NF GF 12 hours braised beef cheek with smoked bacon, mushrooms & pearl onions stewed in red wine, mashed potatoes Confit de canard \| 42 \| NF GF Crispy French duck leg confit, Anna potatoes, poached green asparagus, citrus Hollandaise sauce Turbotin à la Saint-Malo \| 48 \| NF GF Grilled bone-in steak of Mediterranean turbot with brown butter potatoes, onion, smoked anchovy, mustard & white wine sauce Saumon Régence \| 50 \| NF Pan roasted salmon, seafood quenelle, poached oysters & mushrooms, truffle scented Normande sauce & trout roe PLATS PRINCIPAUX Ragoût de légumes \| 30 \| VG NF GF Spring vegetables ragout in white asparagus velouté with Turkish pilaf rice Ravioles de Royan \| 35 \| VG NF Trio of cheeses stuffed French ravioles with morel mushrooms, asparagus & green peas, béchamel sauce Poulet aux artichauts \| 40 \| NF GF Roasted half French chicken with white wine braised artichoke, smoked bacon, carrots & veal jus. Navarin printanier \| 44 \| NF GF Spring lamb stew with carrots, turnips, green beans, peas, potatoes & onion Joue de bœuf braisée \| 46 \| NF GF 12 hours braised beef cheek with smoked bacon, mushrooms & pearl onions stewed in red wine, mashed potatoes Confit de canard \| 42 \| NF GF Crispy French duck leg confit, Anna potatoes, poached green asparagus, citrus Hollandaise sauce Turbotin à la Saint-Malo \| 48 \| NF GF Grilled bone-in steak of Mediterranean turbot with brown butter potatoes, onion, smoked anchovy, mustard & white wine sauce Saumon Régence \| 50 \| NF Pan roasted salmon, seafood quenelle, poached oysters & mushrooms, truffle scented Normande sauce & trout roe GRILLADES Steak Frites 62 \| NF GF Grilled grain-fed Wagyu ribeye 280g, watercress salad & French fries, choice of: Béarnaise or red wine sauce Côte de bœuf 165 \| NF GF (1.1kg +/- , Sharing for 2) Grilled beef Angus prime rib, served with free flow of French fries & salad, Béarnaise & red wine sauc GARNITURES Salade verte \| 10 \| VG NF DF Mixed salad Frites \| 10 \| VG NF DF French fries (truffle oil +5) Purée de pommes de terre \| 11 \| VG NF GF Mashed potatoes (truffle oil +5) Artichauts Barigoule \| 14 \| VG NF GF White wine braised artichoke, smoked bacon, carrots, onions & herb Ratatouille \| 14 \| VG NF GF Traditional Provençal vegetables stew Haricots Verts almondine \| 14 \| VG GF Sautéed green beans with almonds Légumes de saison \| 14 \| VG NF GF Butter glazed carrots, turnips, pearl onions, potatoes, peas & green beans FROMAGES ET DESSERTS Fromages Fermiers Affines \| 30 \| VG Platter of Bleu d’Auvergne (blue, cow), Banon (goat) Camembert (cow) & 24 months Comté (cow) served with macadamia nuts & dried strawberries Crème brulée \| 12 \| VG NF GF Traditional Vanuatu vanilla crème brulée Mousse au chocolat \| 14 \| VG NF GF Madong 70% dark chocolate mousse Bavarois aux fraises \| 16 \| VG French strawberry custard & almond meringue sponge, white chocolate cream & kirsch marinated strawberries Charlotte aux fruits de la passion \| 16 \| VG NF Passionfruit curd & vanilla Bavarian cream charlotte with rum soaked boudoirs biscuits Tarte aux Pommes \| 19 \| VG Apple & caramel puff pastry tart, crushed candied almond & vanilla ice cream Soufflé \| 20 \| VG GF NF Baked soufflé: choices of: Grand Marnier, Calvados or Rum, served with vanilla ice cream (waiting time of 20 min) Trou Normand \| 20 \| VG NF GF DF Apple sorbet with Calvados apple Brandy VG \| Vegetarian GF \| Gluten-free NF \| Nuts-free DF \| Dairy-free All prices are subject to service charge and prevailing government taxes.