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S T A R T E R S
Trevally
& Kingfish sashimi, soy sauce, wasabi roe 17.5
Ostrich carpaccio, soft polenta,
parmesan, porcini mushroom sauce 20
Flounder fillet wrapped in prosciutto, pickled kamo kamo, lemongrass &
parsley froth 20
Lamb brains, pheasant ravioli, carrot purée, creamy pheasant sauce
18.5
Crayfish salad, John Dory brandade, spicy tomato water 22
M A I N S
Kingfish served pink, fresh peas, coconut taro cream 32
Gurnard
fillet served skin on, squash purée, asparagus tips, beurre blanc 29
Quail stuffed with truffled lamb sweetbreads, roast garlic & mushroom ragout, morel sauce 35
Lightly crisped duck breast & confit leg, Berrichonne pie, Sauternes sauce 35
Crispy skin Snapper, cauliflower purée, crayfish bisque 29
D E S S E
R T S
Raspberry soufflé with cassis cream 15
Cheese
trio with toasted home made fig bread 18
Valrhona chocolate
& Grand Marnier marquise, gingernut ice cream 18
Vanilla
bavarois rolled in praline, coffee mousse, apple chips 15
Blackcurrant parfait with fresh berries 15
5-course tasting menu
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