Menu
ENTREE
Soupe
Today’s inspiration 19
Carpaccio
Canadian scallop crudo on sesame dressing with honey vinaigrette GF 26
Gravad Lax
Tian of Danish Gravad Lax on sauce gribiche over an apple julienne GF 25
Foie Gras
Grilled French Foie Gras on a Canadian maple syrup splashed crouton 28
Soufflé
Soufflé of goats curd and parmesan on spiced cream with cucumber spaghetti V 28
PRINCIPAUX:
RIZ
Vegetarian risotto bound with fresh garden vegetables and a vegetable nage V GF 29
POISSON
Market selection fish filet butter grilled with salsa verde and lemon oil on kipflers GF MP
CANARD
Poivre – Roasted duck breast cracked black pepper, VSOP brandy, cream GF 47
Lyon – Roasted breast of duck with candied orange peel and orange glaze GF 47
Truffle – Duck leg confit with fresh mushrooms, fennel, nage and truffle GF 45
Africa – Duck leg confit on Chermoula spiced chick peas GF 47
BOEUF
Black Angus high country minute steak [150g], Dijon butter, kipfler potatoes GF 39
SALADS AND COMESTIBLES
House made sesame encrusted bread served with truffle butter V 9
African beetroot salad with raisins and figs in a cos lettuce leaf V GF 11
Danish butter sauté green beans with garlic V GF 11
Swiss brown mushrooms sautéed with basil and herbs V GF 13
Summer salad, grapes, tomato, cucumber, onion and spinach and honey vinaigrette V GF 12
FROMAGE:
View the day’s selection on the mirror
DESSERT:
Scoop of orange ice cream loaded with chocolate honeycomb V GF 8
Crème Brulée | passion fruit smear GF V 17
Crêpe | summer berries | Cassis V 18
Omena Piirakka | Finnish apple tart | marmalade ice cream V 17
Affogato | espresso | vanilla ice cream | liquor of choice GF V 16
Our boutique bistro’s continuing focus is to produce tasty, light and elegant meals made with long extraction sauces and eyes shut ‘world’ tastes encompassing both balanced flavours and complimentary textures. To try and achieve this we research [read steal] ideas and techniques from all parts of the planet.
We do not add additional and/or hidden charges just for using a credit card.
