Our menu
To share
Bread Crisps and Dips
6.
Shiitake Gougères
8.
Charcuterie Plate
15.
Smoked catfish
12.
Starters
Aubergine caviar, marinated raw seasonal vegetables
13.
Catfish rillettes with Meaux mustard, tarragon oil & green salad
15.
Walnut and mushroom tart, mesclun
15.
Duck magret tataki with St Emilion soja sauce, fresh coriander and toasted sesame
18.
Main course
Pork loin confit in sarriette meat juice, mashed potato and roasted Chasselas grape
24.
Homemade falafel, sheep yogurt sauce & grilled veg
22.
Trout stuffed courgette, green bell pepper coulis, heavy cream & lemon
25.
Lamb shoulder cooked 9h at low temperature in vadouvan, vegetables and almonds, salted lemon & sultana raisins condiement
27.
Desserts
Cheese selection & green salad
12.
70% guajana chocolate cremeux, toasted bred foam & pop-barley
12.
Seasonal fruit salad & hibiscus syrup
10.