Menu
View menu in PDF
Set Lunch Menu
For Takeaway Only
Kids menu
Winter 2024
Menu de Midi
*Not available on Saturdays, Sundays & Public Holidays
ENTRÉE
Traditional French onion soup, gratinated Emmental cheese | NF
Roasted organic chestnut soup, chives & extra virgin olive oil | VG | GF
Brie de Meaux croutons salad with red apple, watercress, walnut, acacia honey & house vinaigrette | VG
Pork paté & black truffle, caramelized onion marmalade, cornichons | NF | GF
Moules Marinière: French mussels steamed in white wine & garlic | NF GF | add $6
Pan fried foie gras, apples, Balsamic veal jus, puff pastry | (1 pc) |add $10
PLAT PRINCIPAUX
Potato gnocchi with winter black truffle cream sauce, mushrooms & Comté cheese | VG NF
Grilled Iberico pork loin with chestnut, mushroom, smoked bacon, mash potato & red wine sauce | GF
Salmon papillote: Baked sashimi grade salmon in parchment paper with broccolini, potato, lemon & smoked paprika butter | NF GF
Provençal seafood stew with tomatoes, potatoes & saffron aioli | NF | add $10
Crispy duck leg confit with braised honey endives, potato gratin & orange cream sauce | NF GF | add $10
Char-grilled Black Angus ribeye, fries & salad, choice of red wine sauce or Béarnaise | NF GF | add $15
DESSERT
Cheese of the day
Vanuatu vanilla crème brulée | VG NF GF
Gluten free tart of caramelised lemon curd, whipped cream | VG NF GF
Mont Blanc: chestnut & rum cream, candied chestnut & Chantilly | VG NF GF
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 service charge and prevailing government taxes.
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Carte De lʼHiver ENTRÉES ET SOUPES  Burgundy snails baked in parsley & garlic butter (6 pieces) Slow cooked caramelised onion in roasted veal broth, gratinated Emmental cheese Salad of baked goat cheese in filo pastry, beetroots, oranges & candied walnuts, orange blossom vinaigrette Pan-fried French duck liver, caramelized apple balsamic jus, walnut & puff pastry Butter fried frog legs with persillade sauce Salad of olive oil marinated French smoked herrings, potatoes & onions Baked scallops in a lobster & mushroom cream sauce, gratinated in its shell with Comté cheese & breadcrumb Burgundy’s traditional egg poached in red wine, smoked bacon & pearl onion with Winter black truffle & garlic crouton Savoie region baked reblochon cheese & potatoes, smoked bacon, white wine & crème fraiche, served with salad & gherkins Selection of French cold cuts, homemade duck rillettes & pork pâté, gherkins & pearl onion Traditional duck meat rillette, served with gherkins & pickled pearl onion PLATS PRINCIPAUX  Winter vegetables stewed in a leeks & potatoes velouté, pilaf rice Trio of cheese stuffed ravioles with black truffle & Comté cheese sauce Braised chicken leg with smoked bacon, mushrooms, onions stewed in red wine, served with mashed potatoes Beef, lamb, pork, mushroom & carrots ragout topped with gratinated mashed potatoes & bread crumb, served with mixed salad 12 hours braised beef cheek with smoked bacon, mushrooms, onions in red wine stew, mashed potatoes Crispy skin French duck leg confit, Boulangère potatoes & broccolini, orange Bigarade sauce Pan roasted black cod with broccolinis & olive oil potatoes, fish stock, white wine, shallots & butter “Bercy” velouté sauce Traditional Brittany stew of black cod, tiger prawns, scallops, carrots, leeks & potatoes in an onions, tomatoes, garlic & salted butter broth  PLATS PRINCIPAUX Winter vegetables stewed in a leeks & potatoes velouté, pilaf rice Trio of cheese stuffed ravioles with black truffle & Comté cheese sauce Braised chicken leg with smoked bacon, mushrooms, onions stewed in red wine, served with mashed potatoes Beef, lamb, pork, mushroom & carrots ragout topped with gratinated mashed potatoes & bread crumb, served with mixed salad 12 hours braised beef cheek with smoked bacon, mushrooms, onions in red wine stew, mashed potatoes Crispy skin French duck leg confit, Boulangère potatoes & broccolini, orange Bigarade sauce Pan roasted black cod with broccolinis & olive oil potatoes, fish stock, white wine, shallots & butter “Bercy” velouté sauce Traditional Brittany stew of black cod, tiger prawns, scallops, carrots, leeks & potatoes in an onions, tomatoes, garlic & salted butter broth GRILLADES Grilled grain-fed Angus ribeye 250g, watercress salad & French fries, choices of: Béarnaise or red wine sauce Grilled Angus beef prime rib, served with free flow of French fries & salad, Béarnaise & red wine sauce GARNITURES  Mixed salad French fries (truffle oil +5) Mashed potatoes (truffle oil +5) Sautéed king oyster. shiitake & cremini mushrooms Traditional Provençal vegetables stew Stir-fried broccolinis in garlic butter Butter sautéed carrots, leeks, broccolinis, mushrooms & potatoes FROMAGES ET DESSERTS  Platter of 24 mths Comté (cow), Roquefort (ewe Bleu) Crottin de Chavignol (goat) & Brie de Meaux (cow) served with prunes, walnuts & cheese crackers Traditional Vanuatu vanilla crème brulée Madong 70% dark chocolate mousse Raisin cake with Don Papa rum & Plantation’s pineapple rum syrup, served with Chantilly cream Traditional pancakes flambéed in a Grand Marnier & butter sauce, vanilla ice cream Apple & caramel puff pastry tart, crushed candied almond & vanilla ice cream Baked soufflé: choices of: Grand Marnier, Calvados or Rum, served with vanilla ice cream (waiting time of 20 min) 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. | ||
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