Menu

Welcome to the new Deco café/bistro menu which bears testament to the fact that our heart still remains with the many chic Parisian cafes serving elegant food in an eclectic and stylish space whilst, most importantly, having fun with cuisine designed to excite the palate without destroying the wallet.

'Ladies who do lunch'.

We also have a large pre / post dinner lounge to enjoy a glass of bubbly or an after dinner drink. I trust you will enjoy this menu.

Jon Langevad Cook

Vegetarian:

Marinated olives    6
House marinated Kalamata olives with chilli, sugars, anchovies, herbs

Sauté mushrooms 12
Swiss brown, butter, rosemary, fresh goats curd

Roasted beetroot    13
Roasted with herbs and garlic, marinated cucumber, frisee

Gnocchi pesto    14/25
Fresh potato gnocchi, basil pesto, tomato and Roquefort cheese

Sea:

Tartare of NZ king salmon and Canadian scallops    19
Frisee, sauce Gribiche, dill mayonnaise, toast

Danish North Sea Herrings    16
Free range HB egg, tomato salsa, crisp bread

NZ Mussels    16
Poached in seafood stock, tomato salsa

Danish gravad lax carpaccio    17
Sugar cured, dill, confit potato

Spanner crab and spring onion omelette    21
Citrus dressing, chard, pickled cucumber

Local Calamari    17/33
Pan sauté with chilli and tomato salsa

Scallops    16
Canadian scallops, chorizo, cauliflower puree

Sauté King George whiting    17/33
Tan panko crumbs, fennel & orange saladette

Pasta seafood    29
Mussels, scallops, salmon, prawns, calamari

Farm:

Veal and pork terrine    17
Caramalised red cabbage, chat potato, mango salsa

Duck pie    19/37
Marinated cherries, mustard dressed greens

Sausage Lyonnaise    15/26
Grilled, buttered kipflers, mustards

Schnitzel    26
Tan panko crumbs, gruyere gratin, spicy cabbage

Duck confit    29
Rosemary, mango salsa Paris mash

Duck breast citron    35
Lemon toffee, spicy red cabbage, Paris smash

Duck breast Morocco    36
Poached pear, orange, Chermoula

Porterhouse    21/38
100/200g Grilled with horseradish dressed frisee

Sides:

Simple green leaf salad, mustard French dressing, herbs    7

Mushrooms    9
Pan sauté Swiss brown mushrooms

Red cabbage    6
Chiffonnade of red cabbage sauté in butter and chille

Vegetables    8
Steamed vegetables

Bread    8
House made Ciabatta style bread with French butter

Cheese:

Fromage d'affoinois    9
Creamy pasturised cow milk

Fromage bleu    13
Traditional Roqueforte

Fromage firme    11
Ossau Iraty from the Basque region

Cheeses are 50g portions served with melba toast

Dessert:

Crepe Frascati    17
Butter, almonds, Amaretto, brown sugars

Crème glaces    14
House made ice cream, 3 scoops of choice

Affogato    16
Espresso, vanilla ice cream, ½ shot of liquor of choice

Pear    16
Fresh pear poached in chardonnay, lime ice cream

Crème brulee    16
Orange glaze, Cointreau, ice cream

 

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