French onion soup with Comté crouton
Thinly sliced tomato and strawberries, raspberry vinaigrette, toasted goat cheese pastry crumb
Sugar cured Ora King Salmon served on brioche with lemon and dill chantilly
Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise
Duck confit and foie gras ravioli with red currant sauce
Light and fluffy crab soufflé with truffle gouda and truffle velouté
Grilled quail topped with foie gras, port and truffle sauce
Snail ragoût with spinach, diced speck, tomatoes, a light cream sauce and puff pastry crescent
Scallops grilled with coriander, garlic and tomato butter
Deep fried crumbed lambs' brains with wilted spinach and tomato hollandaise
A light bourride (tomato and fish broth) with prawns, scallops and coral fish served with rouille and toast
Grilled fish of the day with prawn risotto, baked fennel and orange jus
Roasted duck breast, confit roasted baby potatoes, baked nectarine and peach sauce
Seared escalope of veal sirloin topped and grilled with tomato, pork belly ham and Comté cheese. Served with warm salad of artichoke bottoms, peppers and black olives
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce
Seared and baked Pork fillet with pea gnocchi, fresh sage beurre monté
(Auvergne, France) Sweet creamy blue cheese with a taste of forest mushroom with less notable sharpness characteristic of the blues.
(Normandy, France) Soft washed rind cheese made with cows' milk, it has a soft creamy texture and a buttery nutty flavour.
Jura Massif, France) Firm unpasteurised cows’ milk cheese with a fruity, nutty tangy to sweet flavour – the French version of a gruyere.
(Burgundy, France) Deliciously decadent triple cream brie 'la crème de la crème'.
(Poitou-Charentes, France) Very creamy, oozy goat cheese with mild, herb flavour showing hints of rosemary.
(Utrecht, Holland) Creamy semi soft cows' milk cheese made with black Italian truffles giving a luxurious full truffle flavour with hints of saltiness and mushrooms
Lemon mousse, berry salad and almond biscotte
Vanilla ice cream, chestnut cream, chantilly, chocolate sauce and crushed nougatine
Hazelnut sponge layered with Callebaut dark chocolate ganache, coffee crème Anglaise, pistachio ice cream
Chou à la crème filled with Cointreau crème pâtissière, orange crème brûlée custard
(Vignes Rousse) Collines du Bourdic
Le Tertre du Lys d’Or
Domaine des Bernadins
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry