Menu
Carte Temporaire Janvier 2026
This menu reflects the ethos of the dishes we have had the privilege to sample all over the planet.
Entrée
CRUDO – STOCKHOLM VERANDAH:
Scallops, kingfish, gravad lax, sesame / ginger vinaigrette, dill and radish GF 29
FOIE GRAS – ARLES LANEWAY FRANCE:
Poached lobe grilled on a crouton with mango chutney and an orange glaze 33
PRAWNS – COPENHAGEN TIVOLI:
Butter saute king AUS prawns, wilted spinach. Yoghurt GF31
BRUSCHETTA – ROME AIRPORT:
Warm olive oil crouton, dressed tomato brunoix, basil, garlic chopped parsley V 22
Principaux
LINGUINE – COMO ITALY:
Swiss brown and porcini mushrooms, vegetable nage, parsley and cream V 30
POISSON – LA ROCHELLE FRANCE:
Local market filet of fish, shellfish sauce, steamed kipflers GF 46
BOEUF – DIJON FRANCE:
Black Angus minute 150G eye filet with Dijon and herb butter on grilled kipflers GF 45
CANARD – POIVRE – BIARRITZ FRANCE:
Double roasted breast of duck & a traditional pepper sauce on smash GF 48
CANARD MOUTARDE – LYON FRANCE:
Double roasted duck breast, red currant, marmalade, mustard, smash GF 47
CANARD MUSHROOM – CHOBE BOTSWANA:
4 hour duck confit, truffles, mushrooms, nage, smash GF 47
Salads & Comestibles
AIN – PARIS FRANCE:
House made sesame encrusted bread with truffled butter V 9
SALADE MON SAINT MICHELE FRANCE:
Fresh green leaves, cucumber brunoix, French vinaigrette V GF 12
LEGUMES – ANNECY FRANCE:
Steamed greens with almond butter V GF 14
Fromage
FROMAGE / Please check the mirror / orange glaze / crackers V
Dessert
OMENA PIIRAKKA – FINLAND:
Finnish apple tart with marmalade ice cream V 17
AFFOGATO – POSITANO ITALY:
Vanilla ice cream, espresso, liquor V GF 18
CREPES – LE MARAIS FRANCE:
Crepes with orange and Cointreau glaze and malt ice cream V 18
BRULÉE – VERSAILLES FRANCE:
Traditional crème brulée but with a passionfruit glaze GF V 17
Note – We cannot guarantee unintended cross contamination as commercial kitchens are at times very chaotic.
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.
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