Menu
Carte Hiver
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 : Sauté olive oil crouton, dressed tomato brunoix, basil, garlic, parsley V 22
GRAVAD LAX: Cured NZ king salmon, apple, sauce gribiche, pine seeds, greens GF 26
SOUPE INSPIRATION: Whatever is fresh and inspiring MP
FOIE GRAS: Poached lobe grilled on a crouton with mango chutney and an orange glaze 33
COQUILLES SAINT-JACQUES : Sauté premium deep sea scallops, garlic butter, wilted spinach , parsley GF31
SOUFFLÉ – Parmesan cheese soufflé on rosemary cream and caper berries V 29
Principaux
LINGUINE: Swiss brown & porcini mushrooms, legume potage , parsley, egg yolk V 30
POISSON: Local market filet of reef fish, sauté shellfish, lemon & butter sauce, steamed kipflers GF 46
BOEUF – Classic Beef Bourguignon, smash 45
CANARD – POIVRE: Double roasted breast of duck & a traditional pepper sauce on smash GF 48
– LYON: Double roasted duck breast, red currant, marmalade, mustard, smash GF 48
– CASSOULET: Classic casserole of duck confit, truffles, mushrooms, nage, cannellini beans GF 47
– DANSK: 4 hour duck confit, sweet red cabbage, lemon toffee, smash GF 47
Salads & Comestibles
PAIN: House made sesame encrusted bread with truffled butter V 9
SALADE: Fresh cold green leaves, cucumber/ radish/ tomato brunoix, sesame honey vinaigrette V GF 12
LEGUMES: Steamed greens with almond butter V GF 14
Fromage
FROMAGE / See the mirror for today’s selection V
Dessert
OMENA PIIRAKKA: Finnish apple tart with marmalade ice cream V 17
AFFOGATO: Vanilla ice cream, espresso, liquor V GF 18
CREPES: French crepes, orange and cointreau glaze, malt ice cream V 19
BRULÉE: Traditionnel crème brulée, passion fruit glaze GF V 17
CHOCOLAT: 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.
