English Menu

SAMPLE MENU-June 2017

Three Course €32  (Starter + Main + Dessert)

Two Course €28

Surprise Tasting Menu €55

Four Course (with cheese €37)

Prices include 10% VAT; Service Included

 

Starter

€12 Clams, Tomato, Avocado
€12 Slow Cooked Sturgeon, Pea and Wasabi Purée, Chioggia
€14 Foie Gras, Strawberries, Spiced Bread

10 Spring Peas and Broad Beans, Tapioca, Pecorino, Black Garlic

 

Main Courses

€22 Line Caught Bass, Sweet Potato, Pak Choi
€18 Fish& Chips, Pea, Tartare
€22 Rabbit stuffed with Lardo di Colonnata, Grilled Octopus...
€22 Duck, Carrots, Cherries

All Meat is of French Origin

Cheese and Desserts

€10 Cheese selected by Régis Moreau
€9 Chocolate Parfait, Mango, Passion Fruit, Fromage Blanc
€9 Strawberry Cheesecake, Mint Sorbet

€9 Cherries and Pistachio

 

Some Of our Suppliers…We Thank YOU!

Yves Perochain, Pons Primeur: Fruit and Vegetables

Fish & Shelfish: Sébastian Lys and Stéphane Aubier, Pons Marée

Butcher: Anthony Freymann

Cheese: Régis Moreau

Honey: Michel Henry (Miel de Saintonage)

Fleur de Sel de Mornac: Sébastien Rossignol

Saffron: Stéphane Giraud (Safran de Marennes)

 

Allergens List

CELERY: Appears in all stocks, therefore sauces and as a microherb.

GLUTEN: Appears in our bread and flour based desserts. Also in beer batter, tempura (and therefore chips) and certain sauces.

CRUSTACEANS: We regularly us a variety of crustaceans including, but not limited to, crab, prawns, langoustines, in whole, powder or sauce form. Omission or substitution is not a problem.

EGG: Are used in entire form in some dishes and may be substituted with ease. They are present in many pastry preparations as well as mayonnaise based sauces.

FISH: is the main protein in many dishes. The only option is to avoid these dishes.

LUPIN: Found in certain flours used in baking. Substitution is easy.

MILK: Is used in the preparation of certain dishes. Substitution is easy.

MOLLUSCS: May occasionally be the main protein in certain dishes. Substitution is easy.

MUSTARD: Is used in certain vinaigrettes and mayonnaise based sauces.

NUTS: Are used in the kitchen. Trace elements may occur in everything but substitution is easy.

PEANUTS: Are often served with appertives. Inform of allergy and avoid.

SESAME SEEDS: Are used in the kitchen in all sections of the kitchen, from starters to deserts and certain breads.

SOYA: Used as a texturiser or emulsifier in certain dishes. Also used in soy based sauces/ dishes. Substitution is easy.

SULPHUR DIOXIDE: Found in beer which is used for the preparation of the batter for certain dishes. These dishes should be avoided.

The kitchen team and waiting staff are always on hand to discuss substitutions and options available to you.

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