Menu - cloudfront.net

PETITE
MOYE N
M O OL O OL A B A J U M B O P R A W N
7.5E A
Tempura, harissa dressing
CRISP CROQUETTE AIOLI
4.5E A
Smoked Morteau sausage, cheese, chive
SALMON GRAVLAX MILLEFEUILLES 15
Onion and leek fondue, sauce moutarde
CHICKEN SPARE RIBS
14
Yoghurt and espelette, tabouleh
FRESHLY SHUCKED OYSTERS
Natural or with condiments
3.5E A
PETIT CALAMAR A LA PLANCHA 14
Garlic, basil, salted butter, marinated cheese
REFRESHING CRAB SALAD
16
Créole and original spiced carrot
SAN DANIELE PROSCIUTTO
Verjuice, comté du Jura, salade aux noix
18
DUCK LIVER PARFAIT
Rhubarb, beetroot, raisin chutney, Banuyls miroir
TEA SALT BABY BEET SALAD
Goats curd, sage, king brown mushroom
PORK INDOCHINE
14
ASSIETTE DE CHARCUTERIE TO SHARE
GITAN STEAK TARTARE
21
Sliced beef, capers and cornichons,
lettuce cup, celeriac remoulade
FRUITS DE MER SALAD
Seared scallops, Tasmanian salmon and condiments,
passionfruit kingfish ceviche
GITAN GARLIC AND LEMON PRAWNS,
HERB SAUCE
PARSNIP AND SMOKED TOMATO
Broken egg, asparagus and crispy parmesan
2 X COU RSES
29
2 X C O U R S E S + G L A SS OF W I N E
35
28
THREE PEPPER DUCK MAGRET
37
NICOLA POTATO AND BEAUFORT TERRINE
33
DEEP SEA ROCKLING COLBERT
32
Glazed duck breast, legumes pot au feu,
cider vinaigrette
Sealed a la plancha, mushroom barigoule,
crispy and char grilled vegetables
Crispy rockling, sugar snap salad, rouille,
pea and kohlrabi puree
FRAGRANT WILD GROPER
Long line caught Groper lightly marinated,
calamars and risoni, warm tomato vinaigrette
BEEF
22
SOU T H E R N R A N GE S V ICT O RI A
BL AC K A NG U S/H E R EF O R D
served with Latina dressing & Béarnaise, frites
RÔTI SS E R I E D U J O U R
(F RO M 6P M)
S e r v e d w it h p o m m e s d e t e r r e e t lé g u m e s
À CÔT É
ST E A M E D S E A S O N A L G R E E N S,
L E M O N OLI V E OIL
9
LE MENU DU MIDI
23
Tomato chutney, black bean, smoked sausage,
toasted manioc
P O M M E S F R IT E S
8
(M O N DAY T O F RIDAY – 12P M T O 3P M)
28
San Daniele prosciutto, pork rillettes,
terrine de Campagne, saucisson, air dried beef
15
11E A
Crispy pork belly in a milk bun,
pickled Chinese cabbage, mustard
P L AT P R I N C I PA L
G R A TI N D AU P H I N OIS
10
L E C H A R M E E Y E FIL L E T (150 G)
31
E Y E FIL L E T (250 G)
41
SC O T C H FIL L E T (330 G)
37
C A P E G RIM G R A SS F E D 2+
served with Latina dressing & Béarnaise, frites
P O RT E R H O U S E (330 G)
39
SC O T C H FIL L E T (330 G)
42
R A N GE R’S VA L L E Y
with Café de Paris butter
MIX ED LEAF SALA D
8
B AV E T T E (30 0 G)
35
W IT L OF, PA L M S U G A R, C UC U M B E R,
Z UCC H I N I A N D O R A N G E S A L A D
9
B AV E T T E (1 K G)
85
W E R E C O M M E N D T H E B AV E T T E T O B E S E R V E D M E D I U M R A R E
L’ H Ô T E L G I T A N T A K E S N O R E S P O N S I B I L I T Y F O R A N Y I L L N E S S C A U S E D B Y T H E C O N S U M P T I O N O F N U T S . P L E A S E I N F O R M Y O U R W A I T E R O F A N Y F O O D A L L E R G I E S .
A 1 0 % S U R C H A R G E A P P L I E S O N P U B L I C H O L I D AY S A N D S U N D AY S .
37