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AMUSE BOUCHE
SALAD
SOUP
POISSON FISH
OEUF EGG
PLAT VEGETARIAN
PLAT NON VEGETARIAN
DESSERT
Cucumber tartare with four avatars of lemon
Antipasto plate (Chicken liver pâtè, black olive tapenade, onion jam & sun dried tomato with hot pepper)
Balsamic vinegar strawberry with mixed leaves, feta and roquette pesto
Mixed melons with moras leaves and watermelon jus
Oyster mushroom and butter beans
Pomfret with cucumber and tonka beans infused fumet
Shrimps with red cabbage gel and celery boule
Poached organic egg with asparagus and hollandaise
Zucchini fritters with romesco and parmesan crumble
Risotto with portobello mushroom, waterchestnut purée and truffle oil
Turkish spice rubbed chicken with spaghetti agilio olio
Coq au vin with mashed potato, bacon crisps and parmesan crumble
Cotton cake with poached peaches and cream anglaise
White chocolate and coconut panacotta with mango mousse, passion fruit sauce