Winter
ENTREE
Finnish fish broth | salmon | kipfler | cream GF 19
Foie Gras | orange ginger jam | buttered maple toast 25
Canadian scallop crudo | sesame | honey vinaigrette GF 27
Gravad Lax | cured NZ salmon | sauce gribiche | cucumber spaghetti GF 25
Goats curd soufflé | >herb cream | honeyed walnuts V 28
PRINCIPAUX:
CANARD
[All ducks served on potato smash loaded with crème fraiche]
CONFIT
[slow cooked duck leg]
Epinards – wilted spinach |roasted pine nuts | marinated sultanas | jus GF 45
Truffe – Swiss Brown mushrooms | truffled jus GF 47
MAGRET
[Grilled duck breast]
Savoy – Butter tossed Savoy cabbage|apples steeped in brandy| grilled prosciutto GF 45
Cumberland | red currant |ginger |orange sauce | mustard GF 46
POISSON
Fresh filet of reef fish grilled with lemon oil on buttered kipflers & seafood bouillon GF MP
BOEUF
Black Angus high country 150g ‘minute’ steak | kipflers | truffle butter GF 39
RIZ
Risotto | winter vegetables | nage |cashews GF V 29
Avec
Pain – House made sesame encrusted bread, truffle butter V 8
Salade – Crisp leaves, traditional French vinaigrette GF V 10
Champignons – Pan sauté Swiss Brown mushrooms in butter and herbs GF V 13
Legumes – Steamed but crisp seasonal vegies, olive oil, lemon GF V 11
FROMAGE:
View the day’s selection on the mirror
DESSERT:
Crème Brulée | passion fruit smear GF V 16
Crêpe Amande | toasted almonds | Amaretto 18
Omena Piirakka | Finnish apple tart | cloudberry ice cream V 17
Affogato | espresso | vanilla ice cream | liquor of choice GF V 16
Choc pot | marinated berries | Cassis GF V 17
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.
