Menu
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Set Lunch Menu
Kids menu
Spring 2024
Menu de Midi
$42++ 2-course “Express” Set lunch*
$48++ 3-course set lunch menu
*Not available on Saturdays, Sundays & Public Holidays
ENTRÉE
Traditional French onion soup, gratinated Emmental cheese | NF
White asparagus soup, kelp, extra virgin olive oil & chives | VG NF GF
Camembert crouton salad, macerated rhubarb, organic honey, almond & mixed salad | VG
Pork paté, strawberry Champagne mustard, gherkins & salad | NF
Fried frog leg, garlic parsley butter, lemon | NF | add $6
Pan seared foie gras, strawberry jus, almond dragée & puff pastry | add $10
PLAT PRINCIPAUX
Potato gnocchi, spring vegetables & white asparagus velouté | VG NF
Slow baked halibut with artichoke Barigoule | NF GF
Grilled pork loin, asparagus, mashed potatoes & sauce Diane | NF GF
Stew of seafood selection with sauce Américaine & pilaf rice NF GF | add $10
Duck leg confit, green peas, lettuce & bacon with red wine sauce | NF GF | add $10
Char-grilled black Angus ribeye, fries & salad | NF GF | add $15
(Choice of red wine sauce or béarnaise)
(Choice of red wine sauce or béarnaise)
DESSERT
Cheese of the day | VG
Vanuatu vanilla crème brulée | NF GF
French apricot crumble with vanilla Chantilly | VG
Rhubarb & strawberry tart, whipped crème fraiche | VG NF
Madong 70% dark chocolate mousse | 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
Carte Du Printemps Spring 2024 ENTRÉES ET SOUPES Escargots de Bourgogne | 19 | NF GF Burgundy snails baked ni parsley & garlic butter (6 pieces) Soupe à l'oignon | 19 | NF Slow cooked caramelised onion in roasted veal broth, gratinated Emmental cheese Artichauts Barigoule | 19 | VG NF GF DF White wine braised artichokes with carrots, onions & herbs Asperges à al Lyonnaise | 24 | NF Griled asparagus, poached egg, smoked bacon, croutons &mixed salad Salade de chèvre chaud | 26 | VG Baked goat cheese ni feuile de brick, apricot, organic honey, almond &mixed salad Encornets farcis | 28 | NF GF Baked squids stuffed with fish roe, tiger prawn, couscous &basil persillade, squid ink sauce, sea urchin aioli Coquilles St. Jacques | 30 | NF GF Pan roasted scalops, rhubarb beurre blanc, pickled rhubarb, herb salad Galetee de crabe | 32 | NF GF Crab cake with prawn farce, mustard & orange caviar supreme sauce, mixed salad Foie gras poélé | 44 Pan seared foie gras, strawberry jus, crushed almond dragées & puff pastry Plateau de charcuteries | 44 Selection of French cold cuts, homemade duck rillettes & pork pâté, gherkins & pearl onion PLATS PRINCIPAUX Ragoût de légumes du Printemps | 30 | VG NF GF Spring vegetables stew, white asparagus velouté with pilaf rice Gratin de ravioles de Royan | 35 | VG NF Gratinated trio of cheese stuffed raviole, artichoke &spinach, served with mixed salad Cog au vin | 40 | NF GF Red wine braised bone-in chicken leg, bacon lardons, onions, mushrooms, mashed potatoes Confit de carnard | 42 | NF GF Crispy skin French duck leg confit, sarladaise potato, asparagus, mustard cream sauce Truite "arc-en-ciel" | 44 | NF GF Baked French rainbow trout with sorrel sauce &spring vegetables Joue de boouf braisée | 46 | NF GF Braised beef cheek in red wine, smoked bacon, mushrooms & pearl onions, mashed potatoes Jarret d'agneau de Printemps | 48 | NF Braised spring lamb shank with green peas, Préfou garlic bread Turbot Grenobloise | 50 | GF Pan roasted Spanish turbot with burnt buter, preserved lemon & capers, potato purée PLATS PRINCIPAUX Ragoût de légumes du Printemps | 30 | VG NF GF Spring vegetables stew, white asparagus velouté with pilaf rice Gratin de ravioles de Royan | 35 | VG NF Gratinated trio of cheese stuffed raviole, artichoke &spinach, served with mixed salad Cog au vin | 40 | NF GF Red wine braised bone-in chicken leg, bacon lardons, onions, mushrooms, mashed potatoes Confit de carnard | 42 | NF GF Crispy skin French duck leg confit, sarladaise potato, asparagus, mustard cream sauce Truite "arc-en-ciel" | 44 | NF GF Baked French rainbow trout with sorrel sauce &spring vegetables Joue de boouf braisée | 46 | NF GF Braised beef cheek in red wine, smoked bacon, mushrooms & pearl onions, mashed potatoes Jarret d'agneau de Printemps | 48 | NF Braised spring lamb shank with green peas, Préfou garlic bread Turbot Grenobloise | 50 | GF Pan roasted Spanish turbot with burnt buter, preserved lemon & capers, potato purée GRILLADES Filet de porc Iberique | 50 | GF Griled Iberico pork tenderloin, apricot sauce, almonds & Duchese potatoes Steak Frites 62 | NF GF Griled grain-fed ribeye 250g, served with salad & French fries french fries, choices o:f Barnaise or red wine sauce Côte de bœuf 165 | NF GF (1.1kg +/-, Sharing for 2) Angus beef prime rib, served with free flow of french fries & salad, Béarnaise & red wine sauce GARNITURES Salade verte | 9 | VG NF DF Mixed salad Frites | 9 | VG NF DF French fries Purée de pommes de terre | 10 | VG NF GF Mashed potatoes Petits pois àal Française | 14 | NF GF Green peas, lettuce, onion & bacon Sauté de légumes | 14 | VG NF GF Stir-fried asparagus, artichoke, green peas, potato & carrots Ratatouille | 14 | VG NF GF Traditional Provencal vegetables stew Asperges à la vapeur | 14 | VG NF GF Steamed asparagus with Béarnaise sauce FROMAGES ET DESSERTS Fromages fermiers affinés | 30 Platter of Fourme d'Ambert (bleu), Crottin de Chavignol (goat), Brie de Meaux & Comté 24 mths, served with walnuts & dried apricots Crème brulée | 12 | NF GF Traditional Vanuatu vanilla crème brulée Mousse au chocolat 70% | 14 | GF Madong 70% dark chocolate mousse Flaugnarde aux abricots | 16 Baked custard with French apricots, vanila ice cream &almonds Tarte aux pommes | 18 Puff pastry apple tart, caramel sauce, candied almond, vanilla ice cream Tarte aux fraises | 20 | NF French strawbery frangipane tart, vanila crème fraiche & pistachio Soufflé | 20 | NF GF Choice of Grand Marnier, Calvados or rum, vanilla ice cream (waiting time of 20 min) Trou Normand | 20 | VG NF GF DF Apple sorbet with calvados VG | Vegetarian GF | Gluten-free NF | Nuts-free DF | Dairy-free | ||