savinia bistrot savoir-faire service : clarel / cuisine ... · service : clarel / cuisine : asaad /...
TRANSCRIPT
Set in the extensive and historic Savannah sugar property, touching the Indian Ocean, the Savinia Estate is richly diverse,
with significant human endeavours as well as noteworthy natural settings.
Savinia’s seascapes are unique to the island; blessed with an 800 m pristine beach set on Mauritius’ longest sand dune ‘la butte aux sables’; dramatic lava rock bluffs with the iconic ‘Le Souffleur’, Mauritius’ only blow hole; coastline walks, private
rock pools and hidden beaches at water’s edge.
Savinia’s landscape is large in scale, its great beauty being the tropical sunlight filtering through the leaves; rolling countryside, meadows and diverse woodland
complement its exceptional natural beauty.
Untouched for decades, Savinia offers a diverse plethora of flora; from giant Badamier (wild almond) trees and colossal Banyan Trees, to indigenous Pomme
Jacquot and rare Bois Pipe. To be conserved and protected as open woodland are most of the estate trees as well as the forests of Mahogany and Pink Trumpet
Trees (Calice du Pape).
From the monsoonal rains, fresh water springs are plentiful, emerging into bubbling brooks and streams, welling up into a tropical inland lagoon bordered by
coconut trees and palms.
Distinctive to the Savinia Estate are its olden dry stone walls which aesthetically compliment and enhance the landscape. Using considerable skill, over 18
kilometres of dry stone walls were built as field boundaries and for retaining livestock. Additionally, sitting proud at Savinia’s entrance are the long-established
sugar chimneys, entwined in time with a Ficus benghalensis.
“The cornerstone of great cooking is to source the finest produce”
Charcoal from Campeche wood, Heritage Bel Ombre
Palm from Savannah / salad, pepper from Field Good
‘Fleur de Sel’ from Mauritius ; organic monofloral honey
and black pepper from Madagascar.
Halal Certified Beef : MSA Meat Standards Australia are audited ISO 9001/2008.
Meat Standards Australia (MSA) was developed by the Australian red meat
industry to improve the eating quality consistency of beef and sheepmeat.
Determining the eating quality of MSA beef requires standards
to be maintained from paddock to plate.
Our dishes may contain allergens.
chuck eyebasses côtes
Paleron
prime ribcôte de boeufrumsteck
tenderloin
onglet
Bavetted’aloyau Bavette
de flanchet
sirloin
flank flatiron
rump
filet
tip steak
flap
contrefilet
ribeyeentrecÔte
SAVINIA BISTROT’S WORKSHOP
SAVINIA BISTROT SAVOIR-FAIREService : Clarel / Cuisine : Asaad / Butcher : Rex
COLD STARTERSVerrine duo: 275 - mussels, coconut, cucumber and combava - watermelon, shrimp and vanilla
Chicken Caesar salad 325
Provencale stuffed calamari, rucola and olives 350
Shrimp cocktail, Marie Rose sauce 375
Steak tartare, 100 g, hand minced beef tenderloin 375
Waldorf salad and prawns 385
Provencal plate 450 chickpeas, avocado, quinoa, turmeric roasted pumpkin, sunflower seeds, spinach
HOT STARTERSFrench onion soup 325
Gratinated mussels with tomato, saffron and parmesan 335
Seafood gratin 435
Traditional bouillabaisse 450 garlic bread and rouille
Duck leg confit, beetroot salad 475 and mustard vinaigrette
Heart of palm gratin 495
VEGETARIAN DISHESPumpkin patties & roasted veggies 450
Shepherd’s pie with spinach & ratatouille 450
Tagliatelle, truffle tapenade, pumpkin, rucola 550 & shavings of parmesan cheese
(V): Vegetarian
(V)
(V)
THE CLASSICSProvencal chicken breast 570 with thyme, tomato, lemon and olives
Australian lamb T-Bone, 300 g 685 roasted over a wood fire and served with Savinia-style ratatouille
Beef navarin 695 with carrots, celery and potatoes
Lamb shank 750 served with fig,herbs and potato mousse
NOBLE SEAFOOD Atlantic sole meuniere 1 pc 2 pcs with parsley butter and potatoes 635 855
Grilled babonne filet, noble Mauritius fish, 250 g 785 mayonnaise combava
Norwegian fresh salmon 825 served with green asparagus and Hollandaise mustard
Grilled giant gambas 995 served with tagliatelle and saffron pepper sauce
THE BURGERSChicken burger, 200 g 435 with avocado, caramelised onions, rucola, spiced tomato sauce and French fries
Lamb burger, 200 g 450 with spices, caramelised onions, Lettuce, tomato, French fries and raita
Savinia beef burger, 200g 475 with caramelised onions, cheddar cheese, fried egg, lettuce, tomato, our famous Savinia sauce, French fries and spiced coleslaw
PREMIUM STEAKS FROM OUR CHARCOAL OVENSince 1919, Harvey Beef produces the finest quality beef sustain-ably raised in the pristine natural environment of Western Austra-lia. Our steaks are wet-aged for maximum flavour and tenderness
Le ‘Bistrot Steak’, fries and salad, PR MSA, 200 g 575
THE FAVOURITESAustralian Braford, reared 30 months in pasture.
Tournedos, 1st Choice Queen Cut, 200 g 825 King Cut, 300 g 1,095
Sirloin, 1st Choice, King Cut, 400 g 815
Rib eye, 1st Choice, King Cut, 300 g 925
Prime T- Bone, 450 g 1,095
THE SIGNATURESAustralian Braford, reared 42 months in pasture and grain.
Prime beef rib, YG MSA, 100-day grain fed, 900 g - 1 kg (2 persons) 245 / 100 g 1.1 kg - 1.2 kg (3 persons)
Rib eye, PR MSA, 300 g 1,085
Wagyu Rump, MB 6-7, 350-day grain fed, 300 g 1,195
Your main course is served with a side dish and a sauce of your choice.
COOKING PREFERENCE To ensure you receive your preference, we measure the internal temperature
of your fine quality steak. Our butcher’s cut ± 8%
Very rare (Blue) : 45°C Rare : 55°C
Medium : 60°C Medium well : 65°C
Well done : 70°C
FOR KIDS (-12 YEARS)Steak « to discover », 150 g 295
Savinia kids’ chicken / beef burger, 150 g 295
All kids’ menus are served with French fries.
SIDE DISHES
SAUCES
Gravy
Bearnaise sauce
Madagascar black pepper sauce
Savinia barbecue steak sauce
Mushroom sauce
Maître d’Hôtel butter
Black truffle-flavoured mashed potatoes
Crunchy French fries with parmesan cheese
Ladies’ fingers salad
Onion rings
Savinia style ratatouille creamy spinach
Bok choy with tomato and sesame
Green salad
145
CHEESECheese affineur Hervé Mons cheese plate 150 g 485
DESSERTSCombava sorbet 175
Salted butter caramel ice cream 175
Ile flottante with cardamom cream 225
Lemon flavoured savarin 250 with fruit compote
Lemon tart 250 with meringue and lemon confit peel
Apple tarte tatin 250 with caramelised granny smith
Warm melted chocolate 285 with vanilla ice cream