Sugar cured Ora King Salmon tartare served with toasted brioche
Petite salad of duck confit with pistachio duck terrine and orange marmalade
Traditional La Cache à Vin recipe served with brioche or GF crackers
Oysters topped with fresh sand crab meat and grilled with champagne hollandaise
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Snails, spinach, tomato, garlic and light cream served in a puff pastry vol au vent
Grilled Japanese scallops with chorizo, sun dried tomato and garlic parsley butter
Deep fried crumbed lambs’ brains on fennel chiffonade with tomato hollandaise
Grilled Glacier 51 toothfish on a delicate spicy ratatouille with ginger beurre blanc
Baked butterflied deboned spatchcock with green peas and smoked speck and braised lettuce
Slow cooked fish fillet rolled with spinach served on crispy thin potato slices with beurre blanc
Oven baked lamb rump with white beans, tomato and chorizo cassoulet
Seared duck breast on toasted brioche with wilted spinach, foie gras and truffle sauce
Eye filet served with home-made French fries, green salad, choice of sauce: Pepper, Roquefort or GF with Béarnaise (no fries)
(Jura, France) In the style of reblochon this cheese has an exceptionally creamy texture, a nutty after taste, and a delicate herbal aroma.
(Auvergne, France) One of France’s oldest cheeses dating back to the Roman times this is semi hard blue cows’ milk cheese with a mild creamy taste and dense supple texture.
(Auvergne-Rhône-Alpes) Cows’ milk semi soft creamy cheese with a nutty mushroomy taste and creamy supple texture.
(Champagne-Ardenne France) Washed rind cows’ milk cheese from the Burgundy region with smooth texture and a mild creamy flavor.
(Deux-Sevres, Bougon France) Creamy, smooth and soft goats’ milk cheese with that characteristic buttery earthy taste.
Our classic chocolate cognac ganâche with crème Anglaise and raspberry coulis
Lemon mousse with fresh raspberries and biscotti
Strawberry and passionfruit soft meringue roulade with lavender crème Anglaise
With dark and white chocolate mousse, hazelnut Speculaas coffee sponge and vanilla ice cream