Menu
Carte Été
This summer menu for 2026 is all about the ethos of the dishes we have had the privilege to sample all over the planet and found them delicious. All ingredients are premium.
Entrée
BRUSCHETTA – AIRPORT ROME:
Warm olive oil crouton, dressed tomato brunoix, basil, garlic parsley V 22
CRUDO – VERANDAH STOCKHOLM:
Scallops, kingfish, gravad lax, sesame vinaigrette, dill and radish GF 29
BISQUE –CANAL MILAN:
Local crayfish bisque with a dollop of sour cream GF 25
FOIE GRAS –LANEWAY ARLES:
Poached lobe grilled on a crouton, mango chutney, orange glaze 33
PRAWNS – TIVOLI COPENHAGEN:
Top grilled WA king prawns with garlic butter and parsley GF31
Principaux
LINGUINE – TUSCANY ITALY:
Swiss brown, porcini , vegetable nage, parsley and cream V 30
LINGUINE LE TRAIN BLEU PARIS:
Crayfish bisque and Aus king prawns 45
POISSON – LA ROCHELLE FRANCE:
Local market filet of fish, shellfish sauce, steamed kipflers GF 46
BOEUF – DIJON FRANCE:
Black Angus minute 150G eye filet, Dijon -herb butter, kipflers GF 45
CANARD – POIVRE – BIARRITZ FRANCE:
Double roasted breast , traditional pepper sauce on smash GF 48
MOUTARDE – LYON FRANCE:
Double roasted breast, red currant, marmalade, mustard, smash GF 48
TRUFFE – LOIRE VAL’ – FRANCE:
4 hour duck confit, truffles, mushrooms, nage, smash GF 47
FRUITS À NOYAU – CASSIS – FRANCE:
4 hour duck confit, stone fruit puree, Cassis, smash 47
Salads & Comestibles
PAIN
House made sesame encrusted bread with truffled butter 9
SALADE
Crisp leaves with tomato, grapes, radish and vinaigrette GF V 12
LEGUMES
Fresh vegetables cooked crisp GF V 14
Fromage
FROMAGE / See the mirror for today’s selection V
Dessert
OMENA PIIRAKKA – HELSINKI – FINLAND:
Finnish apple tart with marmalade ice cream V 17
AFFOGATO – POSITANO ITALY:
Vanilla ice, espresso, liquor V GF 18
CREPES – LE MARAIS FRANCE:
Crepes with orange and cointreau glaze and malt ice cream V 19
BRULÉE – VERSAILLES FRANCE:
Traditional crème brulée but with a passionfruit glaze GF V 17
CHOCOLAT – PYRENEES FRANCE:
Chocolate sabayon, sour cream, Pedro Ximénez GF V 18
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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