Menu
Entree
Crayfish Bisque
Local fresh fish stock and crayfish including flaming the shells in brandy. Served with garlic and chive yoghurt. GF 24
French Onion Soup
Sautéed brown onions to colour and release their natural sweetness, doused in chicken stock with a gruyere crouton. 23
Canadian coquilles St Jacques sauvage carpaccio
Sliced wild caught scallops, sesame and vinaigrette dressing along with sauce remoulade, Finnish kurkku and radish. GF 25
Danish Gravad Lax
NZ King salmon cured with salt, sugar, fresh dill then served on a Granny Smith apple julienne and sauce gribiche GF 26
Foie Gras
Sliced and grilled on a Canadian maple syrup crouton, caramelised apple, orange jus and mango chutney. 29
Herrings
Danish herrings in house made tomato sauce on Finn crisp with cucumber spaghetti 28
Principaux
Canard
Canard Magret Poivre
Double grilled breast of duck with cracked black pepper, flamed in brandy, finished with cream and sea salt. GF 48
Canard Magret Lyon
Double grilled breast of duck sauced with an orange reduction, red currants, Dijon mustard and sherry. GF 48
Canard Confit Truffle
A 4 hour roasted duck leg with sautéed Swiss Brown mushrooms, French truffle, sauced with vegetable nage. GF 49
Canard Pomme
A slow roasted [4 hours] duck leg with sauté Granny Smith apple, figs, mango chutney and duck jus. GF 46
Poisson
Local filet of reef fish, tomato sugo, slow roasted potato chips and a citrus herb jus. GF MP
Boeuf
Black Angus high country eye filet 150g ‘minute’ steak on roasted potato served with truffle butter and jus. GF 39
Linguine
Pasta with a selection of vegetables steamed with vegetable nage V 32
Salads & Comestibles
House made sesame encrusted bread | truffle butter | sea salt V 8
Salad | cos| sesame | globe grapes | honey orange vinaigrette V GF 12
Mushrooms | butter and herb sauté Swiss Brown V GF 14
Seasonal butter steamed green veggies V GF 13
Fromage
Please see ‘the mirror’ for today’s selections
Dessert
Crème Brulée
A classic French dessert with a passionfruit swirl GF V 17
Omena Piirakka
Finnish apple tart with marmalade ice cream V 17
Crepe Amande
French crepes, toasted almonds, Amaretto and butter with malt ice
Crepe L’orange
French crepes, orange and Cointreau sauce, vanilla ice cream V18
Affogato
Ice cream with espresso and 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.
