" t h e m e n u "

w e p r o u d ly p r e s e n t

2 c o u r s e s | 3 9 5 0 p . p

3 c o u r s e s | 4 8 5 0 p . p

i n c l u d i n g s ta r t w i t h " t h e c l a s s i c " a n d wat e r

w i n e t i po u r p r i vat e l a b e l p i n o t g r i g i o ! | 2 2 5 0 p . f

o r o u r r o s e f r o m t h e p r o v e n c e | 3 6 5 0 p . f

OYST E RSfine de claires

PATA N EG R Ajamon iberico, aged 36 months

G O I N G D U TC Hfour shrimp croquettes served with a lime mayonnaise

13 P.S

13 50

19

A P P E T I Z E RS

+2 50

five of our lovely starters on a platterS U R P R I S E P L AT T E R

P E K I N G D U C K PA N C A K EScrispy peking duck served with steamed pancakes, crispy vegetables, coriander and yakitori

ST E A K TA RTA R E 2 .0steak tartare served with crispy kataifi, egg yolk and a spring oinon and leek cream

C L AS S I C C A R PAC C I Othinly sliced sirloin served with extra vierge olive oil , salt and pepper

PATA N EG R Ajamon iberico, aged 36 months

A M E R I C A N P O R K TAC O ’ S two taco ‘ s filled with spicy pork, red cabbage salad, apple and barbecue sauce

B LO O DY B E E T RO OT S O U Proasted bloody beetroot soup with parsnip and horseradish served with ricotta and salted pecans

C RU N C H Y G OAT N ES S goat cheese in kataifi served lukewarm with pumpkinseed, beetroot cream and miso ginger dressing

I S E E YO U RO L L I N Grolls of sliced rib-eye filled with spring onion and cucumber served with yakatori and crispy garlic

G O I N G D U TC Hfour shrimp croquettes served with a lime mayonnaise

S E A BAS S ‘ ’ N E W ST Y L E SAS H I M I ”seabass sashimi finished with a hot soy, ginger and sesame bouillon

T U N A TA RTA R E “ D I RT Y PA R I S”tuna tartare with basil , capers and shallot served with a fresh anchovis mayonnaise

D R AG O N RO L Lsushi filled with shrimps in tempura batter , topped with avocado and spicy mayonnaise

4 OYST E RS4 fine de claires

F I S H / V EG E TA R I A N

V EGA C A R PAC C I Othinly sliced turnip cabbage served with a ranch dressing, za ‘ atar , marinated feta and pistachio

C A R PAC C I O 20 08thinly sliced sirloin served with parmesan, pine nuts and pesto mayonnaise

C R A B D E LU X Esushi filled with crispy asparagus and topped with snowcrab, sriracha mayonnaise and spring onion

P I Z Z A S I C I L I A N S M O K E Y SA L M O N E crispy filo dough topped with smoked salmon, pine nuts, parmesan and a basil pesto

M E AT

STA RT E RS

C AU L I F LOW E R P OW E R

30 0 G R A M

V EG G I E F O O D M A R K E T

T H E ROAST O F Z U C C H I N I

M E X I C A N B L AC K B E A N B U RG E R

S E A BAS S B E B OS S

T E R R I F I C T U N A

S ESA M E SA L M O N

seabass served with carrot, crispy potato, broccoli mash and a limocello froth

salmon in a sesame crust served with a cauliflower and coconut cream, bimi, chickpeas and teriyaki

tuna steak in spicy crust with a sweet potato cream, asparagus, almonds and capers

I N LOV E W I T H LO B ST E Rwhole lobster grated with yuzu-soy butter served with spinach and green asparagus

F I S H

S E A P L AT T E R D E LU X ES E RV E D H OT, M I N 2 P E RS.

all the good stuff from the ocean. our fresh lobster , grilled prawns and fish specialtiesserved with green asparagus, fries and aioli

+15 50 P. P

T H E B O L LY WO O Dauthentic indian curry filled with shrimps and served with fried rice

M A I N S

roasted cauliflower with a cauliflower cream, crispy nuts, artichoke and a coriander oil

slowly roasted zucchini with harissa served with hummus, dukkah, coriander and crème fraiche

black bean, corn and jalapeno burger topped with avocacado cream, tortillachips and cheddar served with onionrings and aioli

˜

+14 50

^

-2

-2

-2

G R E E N AS PA R AG U S

D U C K & DA N DY

four asparagus with beurre noisette

ROS S I N I

N YC C H E ES E B U RG E R

GA R L I C P R AW N S

AC C ES S O R I ES S I D E D I S H ES

three prawns baked in garlic

H A L F A LO B ST E Rhalf a lobster grated with yuzu/soy

fried duck liver

O N I O N R I N G Ssix onionrings with aioli

15 75

15 95

19 75

T H E B I G DA D DY2 P E RS.

700 grams of rib eye served with the chef’ s garnish

+ 9 50 P. P

M E AT S P EC I A LS & ST E A KS

C H E E KY BASTA R D

C L AS S I C D U O D E L I G H T

braised lamb neck with broccoli tabbouleh, pine nuts and rosin served with a yoghurt dip

three scallops and slowly roasted porc belly served with a sweet potato mash and roasted spring

braised veal cheek with bimi, soy beans, cauliflower cream, tom kha kai sauce and wild rice

cheeseburger topped with bacon, avocado and a tomato salsa served with onionrings and aioli

L A M B M A R R A K ES H ST Y L E

M A I N S

13

150 G R A M 14 50

asian style duck breast served with crispy asian veggies, a soy and ginger sauce and fried rice

+5

G E N T L E M A N ST E A Kblonde d’ aquitaine rib eye, 300 grams, served with coleslaw and café de paris butter

+ 9 50

TO U R N E D OSblonde d’ aquitaine tournedos, 200 grams, served with coleslaw and café de paris butter

+ 9 50

D ES S E RT S

“ T H E E N D C R E D I T S”JAC K I ES C H O I C E - B I G BA L L I N - C H E ES EC A K E - C R ÈM E B RU L E E -

C R AC K P I E - D U B O I S H A P PY E N D - C H E ESY D ES I R E

you will receive our extensive dessert menu from your host/hostess

mains are served with fried rice or friesallergies or a strict diet? ask us about the possibilities