For The Table
MIXED CHARCUTERIE & CHEESE PLATE
a combination of cured meats and cheeses
PLANT-BASED ANTIPASTI
babaganoush, hummus, spicy tomato & capsicum rillette
Sides
SMOKED POMMEE PURÉE
CARROT TWO WAYS
glazed carrots in carrot mousseline
SEASONAL GREENS
french dressing, shaved brazil nuts
PORTOBELLO TWO WAYS
truffle, roasted pine nuts
Mains
TWO SERVINGS OF SPECIAL DUCK
confit duck breast & leg, pickled or roasted fruits
PURE SOUTH RESERVE GRASS-FED EYE FILLET - AGED 55 DAYS
200G – with chef’s cognac & pepper sauce
SILVERFERN PREMIUM EXPORT RESERVE GRASS-FED EYE FILLET - FRESH
180G – with chef’s cognac & pepper sauce
MARKET FISH FILLET
sauce vin blanc
CAULIFLOWER STEAK
romesco, pickled vegetables, hazelnut
Entrees
CEVICHE
market fish, traditional tiger milk, shallot, lemon
SEARED BEEF CARPACCIO À LA GRENOBLOISE
gremolata, parmesan, croutons
SLOW COOKED PORK TERRINE
spices, parsley, mustard caviar, whipped butter
LEEKS WITH CRÈME LÉGÈRE
cream, tarragon dressing, sage oil
Desserts
POACHED FRUIT
chef’s poached fruit special
ÎLE FLOTTANTE
madagascar vanilla custard, meringue, micro planed hazelnut
*These items may be served raw and/or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of a food borne illness especially when you have a medical condition