Starters and Soups
- Twice baked gruyere souffle, salade chapponade with crispy bacon
- Carpaccio of Petuna ocean trout and Hiramasa kingfish with figs, watercress, ocean trout caviar and lime dressing
- A Truffled French omelette with hand-picked Sri Lankan crab meat and mascarpone
- Tartare of scallop, ocean trout and tuna loin with foie gras parfait and caramelised shallots
- Rustic fish and shellfish soup with saffron
The Menu
-
Salad
- Tiger prawn salad with cous cous, pomegranate, mint and Persian feta
- Tuna Nicoise in two styles, seared tuna tataki and tuna confit with French beans cherry tomatoes and soft boiled quails eggs
- Vine ripened tomatoes with basil, extra virgin olive oil and sea salt
- Risotto (V) Cèpes, Truffle & Seasonnal Mushrooms, Shaved Parmesan Cheese & Truffle Essence
Grills and Toasts
- 150 day grain fed beef tenderloin with roast bone marrow with chilli and shallot your selection of two sides and two sauces
- Braised short rib of beef with creamy Paris mashed potatoes and horseradish cream
- Glazed French pigeon with steamed prawn stuffed eggplant, crispy eggplant salad
- Char-grilled baby chicken with broad beans, peas stewed with pancetta and extra virgin olive oil, crushed garlic
