Nos entr` ees froides Nos entr` ees chaudes Nos

’
Nos
ees
froides
’
Nos entr
entr
ees
froides
’
Cold
Appetizers
Nos entr
ees froides
Cold Appetizers
Cold Appetizers
Salade à l’émincé de poulet façon César, vinaigrette aux anchois
Salade à l’émincé de poulet façon César, vinaigrette aux anchois
ou sauce
au bleu petite
Salade
àyakitori,
l’émincé
façon
César, vinaigrette aux anchois
Poulet
salade
fusion
ou sauce
au bleu de poulet
Chicken Caesar salad Anchovy vinaigrette or blue cheese dressing
ou sauce
au bleu
Entre
chou
et
soja,
aux vinaigrette
graines de
sésame
Chicken
Caesar
salad
Anchovy
or blue
cheese grillées
dressing
1600 xpf
1600 xpf
1600 xpf
Sliced
chicken
fillet
yakitori
style on
a chinese
soyudressing
beans and grilled sesame seeds
Chicken
Caesar
salad
Anchovy
vinaigrette
orcabbage,
blue cheese
Sashimi en duo de thon et saumon, accompagné d’une garniture Japonaise,
Sashimi en duo de thon et saumon, accompagné d’une garniture Japonaise,
sauce
à la
Tahitienne
et et
d’une
timbale
de riz blanc
Sashimi
de
thon
àsaumon,
la Japonaise et
sa garniture,
Sashimi
en
duo
de rouge
thon
accompagné
d’une garniture
Japonaise,
sauce à la
Tahitienne
et d’une
timbale
de riz blanc
Tuna
and
salmon
sashimi
duo
with
Japanese
garnish,
Tahitian
Sashimi sauce and steamed rice
Salade
d’algues,
gingembre
confit
et
sauce
de
soja
sauce
à
la
Tahitienne
et
d’une
timbale
de
riz
blanc
Tuna and salmon sashimi duo with Japanese garnish, Tahitian Sashimi sauce and steamed rice
Red
sashimi
Japanese
style.Japanese
Served with
candied
ginger,Sashimi sauce and steamed rice
Tunatunafish
and salmon
sashimi
duo with
garnish,
Tahitian
Soy
sauce and japanese
seaweed
salad chutney de figue,
Découverte
autour du
foie gras,
Découverte autour du foie gras, chutney de figue,
accompagné
de toasts
de pain
Découverte autour
du foie
gras,grillés
chutney de figue,
accompagné
de
toasts
pain
grillés
Découverte
autour
dude
foie
gras,
foie gras truffles, foie gras ice cream,
Foie gras terrine,
sliced and
pan
fried
foie gras,
accompagné
desliced
toasts
Foie
gras terrine,
and de
panpain
friedgrillés
foie gras, foie gras truffles, foie gras ice cream,
2100 xpf
2100 xpf
2000 xpf
2100
xpf
3100 xpf
3100 xpf
3100 xpf
3100 xpf
Accompagnée
de pain
brioché
aux noix
sautéed seasonal fruit,
fig chutney
with balsamic
vinegar, mesclun salad and red berries
Foie grasseasonal
terrine, sliced
and
pan fried
foie gras, foie
gras mesclun
truffles, foie
gras ice
sautéed
fruit, and
fig
chutney
with
redcream,
berries
Foie
gras terrine, sliced
pan fried
foiebalsamic
gras, foievinegar,
gras truffles,
foiesalad
gras and
ice cream,
sautéed seasonal
seasonalfruits,
fruit, fig
with balsamic
balsamicvinegar,
vinegar,mesclun
mesclunsalad
salad
and
red berries
sautéed
fig chutney
chutney with
and
redberries
Tartare de thon à la Javanaise, accompagné d’une salade mesclun
Tartare de thon à la Javanaise, accompagné d’une salade mesclun
Tuna tartar, Java style served with mesclun salad
Tartare
de
thon
à rouge
laserved
Javanaise,
accompagné
salade
Céviche
de
thon
à lamesclun
menthe
verte d’une
et poivre
demesclun
Séchouan, Tuna
tartar,
Java
style
with
salad
2000 xpf
2000 xpf
2000 xpf
Salade d’asperges vertes, pétales de tomates confites, copeaux de jambon
2700 xpf
2700 xpf
2700 xpf
Tuna tartar,
Java style vinaigrette
served with mesclun
saladet gingembre
Salade
mesclun,
mangue
Ceviche
fresh red tuna
fish withpétales
garden mint
and sechuan
pepper copeaux de jambon
Saladeofd’asperges
vertes,
de tomates
confites,
de
Serrano
et
parmesan,
émulsion
d’huile
d’olive
et vinaigre
de Modène
Mesclun
salad
with
ginger
and
mango
dressing
Salade
d’asperges
vertes,
pétales
de
tomates
confites,
copeaux
de jambon
de Serrano et parmesan, émulsion d’huile d’olive et vinaigre
de Modène
Green asparagus salad with tomato confit, Serrano ham, parmesan cheese, extra virgin olive oil
de
Serrano
et
parmesan,
émulsion
d’huile
d’olive
et
vinaigre
de
Modène
Green asparagus salad with tomato confit, Serrano ham, parmesan cheese, extra virgin olive oil
Asperges
vertes
salade
de tomates
confites,
Green asparagus
saladen
with
tomato folle,
confit, pétales
Serrano ham,
parmesan cheese,
extra virgin olive oil
Queues dede
crevettes
folle,etvinaigrette
mangue,
Copeaux
jambonen
desalade
Serrano
parmesan,
Queues de crevettes
en
salade
folle, vinaigrette
mangue,
gingembre
confit
et
poivre
de
Séchouan
Émulsion
d’huile
d’olive
et
vinaigre
de
Modène
Queues de crevettes
en salade
folle, vinaigrette mangue,
gingembre
confit et poivre
de Séchouan
Green
tomato
confit,
Serrano
ham,
parmesan
Shrimpasparagus
sautéed insalad
garlic,
served
cold,
with
mesclun
salad,
carrot cheese,
and cucumber tagliatelle,
gingembre
confit
etwith
poivre
Séchouan
Shrimp sautéed
in garlic,
served de
cold,
with mesclun salad, carrot and cucumber tagliatelle,
With
an tomatoes
emulsion of
Modena
vinegar
andshavings
extra virgin
oil sprouts, mango vinaigrette,
minced
and
peppers,
fennel
andolive
soybean
Shrimp sautéed
garlic,
servedfennel
cold, shavings
with mesclun
salad, carrot
and mango
cucumber
tagliatelle,
minced
tomatoesinand
peppers,
and soybean
sprouts,
vinaigrette,
candied ginger and Szechwan pepper
minced tomatoes
peppers,pepper
fennel shavings and soybean sprouts, mango vinaigrette,
candied
ginger andand
Szechwan
2700 xpf
1900 xpf
1900 xpf
1900 xpf
candied ginger and Szechwan pepper
’
Nos
ees
chaudes
’
Nos entr
entr
ees
chaudes
’
Hot
Appetizers
Nos entr
ees chaudes
Hot Appetizers
Hot Appetizers
Noix
de Saint-Jacques
juste en
poêlées,
endives cuites
et crues,
Asperges
vertes poêlées
mille feuilles
de poitrine
fumée, Noix
de Saint-Jacques
juste poêlées,
endives cuites
et crues,
beurre
blanc
safrané
au
citron
vert
Noix
deblanc
Saint-Jacques
juste
poêlées,
Sauce
hollandaise
citron
vert endives cuites et crues,
beurre
safranéau
au
citron
Seared
served with
cooked
and
fresh
endive
white butter sauce,
Pan
friedscallops
green asparagus
and
smoked
pork
chest
slicesalad,
beurre
blanc
safrané
au
citron
vert
Seared
scallops
served with
cooked
and
fresh
endive
salad, white butter sauce,
2500 xpf
2200
2500 xpf
2500 xpf
spiked with sauce
saffronwith
andlime
limeflavour
Hollandaise
Searedwith
scallops
served
with cooked and fresh endive salad, white butter sauce,
spiked
saffron
and lime
spiked with saffron and lime
Mi-cuit de
enau
croûte
de fleur
de sel, Mi-cuit
dethon
thonrouge
rouge
piment
d’Espelette,
Mi-cuit de thon rouge en croûte de fleur de sel,
concassée
de
tomates
au
gingembre
Concassée
de
tomate
et
huile
de
crustacés
Mi-cuit de thon
rouge en
de fleur de sel,
concassée
de tomates
aucroûte
gingembre
2100 xpf
2100 xpf
2100 xpf
Spicy
seared
red tuna
steak
with salt
ginger
flavoured
crushed tomatoes,
oil
Seared
red tuna
in a sea
crust,
ginger-flavoured
crushedSeafood
tomatoes
concassée
de steak
tomates
au salt
gingembre
Seared red tuna
steak
in a sea
crust, ginger-flavoured crushed tomatoes
Seared red tuna steak in a sea salt crust, ginger-flavoured crushed tomatoes
Les
Escalopes
de Foie
gras
enen
croûte
delégumes,
fleur de sel,
Crevettes
du Caillou
et filet
de poêlées
mahi mahi
nage de
Crevettes du Caillou et filet de mahi mahi en nage de légumes,
coloré
et
parfumé
au
réa
Tahiti
et
coriandre
fraîche
Tartelettes
aux
figues
confites,
crème
de
balsamique
Crevettes du Caillou et filet de mahi mahi en nage de légumes,
3600
2600 xpf
2600 xpf
2600 xpf
coloré et parfumé au réa Tahiti et coriandre fraîche
Pan
foie gras
escalope
in fleur de sel
crust,
tartlet ofbroth,
fig confit,
Balsamic
cream
Newfried
Caledonia
shrimp
and mahi-mahi
fillet
in vegetable
colored
and fragranced
coloré
et parfumé
Tahiti et
New Caledonia
shrimpau
andréa
mahi-mahi
filletcoriandre
in vegetablefraîche
broth, colored and fragranced
with Tahitian ginger and fresh coriander, served with seasonal baby vegetables
New
Caledonia
shrimp
mahi-mahi
fillet
in vegetable
broth, colored
and fragranced
with Tahitian
ginger
andand
fresh
coriander,
served
with seasonal
baby vegetables
Soupe du Chef selon l’humeur du jour
with Tahitian ginger and fresh coriander, served with seasonal baby vegetables
Chef’s
the day
Soupesoup
du of
Chef
selon l’humeur du jour
Soupe du Chef selon l’humeur du jour
Chef’s soup du jour
Soupesoup
du Chef
Chef’s
du jourselon l’humeur du jour
1100 xpf
1100 xpf
1100 xpf
1100 xpf
Chef’s soup du jour
Nos
Nos Entre-deux
Entre-deux
Velvet’s
In-betweens
Nos Entre-deux
Velvet’s
In-betweens
Velvet’s In-betweens
Le
: punch
royal
et et
sorbet
corossol
Le Tahitien
Tahitien :
punch
royal
sorbet
corossol Le
Tahitienand
: punch royal
et sorbet corossol
Royal
Royal punch
punch andcorrosol
corrosolsherbet
sherbet
Le
Tahitien
: punch
royal
et sorbet corossol
Royal
punch and
corrosol
sherbet
Le
Colonel
: Vodka
et sorbet
citron
Royal
punch and
corrosol
sherbet citron
Le
Colonel
:
Vodka
et
sorbet
Le
Colonel :
Vodka
Vodka
and lemon
sherbetet sorbet citron
Le Colonel
: Vodka
et sorbet citron
Vodka
and lemon
lemon
sherbet
Vodka
and
sherbet
Le
Normand
: Calvados
et sorbet cidre
Vodka
and lemon
sherbet
Le Normand
: Calvados
et sorbet cidre
Calvados and cider Sherbet
Le Normand
: Calvados
Calvados
and cider
Sherbet et sorbet cidre
Le Normand : Calvados et sorbet cidre
Calvados and cider Sherbet
Calvados and cider sherbet
800 xpf
800 xpf
800 xpf
800 xpf
800 xpf
800 xpf
800 xpf
800 xpf
800 xpf
800 xpf
800 xpf
Nos viandes et volailles
Meats
Poultry
NosVelvet’s
viandes
etandvolailles
Velvet’s Meats and Poultry
L’entrecôte du boucher grillée, sauce Béarnaise (250 g)
2900 xpf
The
“butcher’s”
rib
eye
steak,
grilled
with
Béarnaise
sauce.
250g
(8.75
ounce)
rib
eye
steak,
served
with xpf
L’entrecôte
grillée,
sauce
Béarnaise
(250 (250g)
g)
2900
L’entrecôteduduboucher
boucher
grillée,
sauce
Béarnaise
3100
xpf
new “butcher’s”
potatoes sautéed
with
mushrooms,
bundle
ofsauce,
string
beans,
and
tarragon-flavoured
Béarnaise
sauce
The
“butcher’s”
ribeye
eyesteak,
steak,
grilledwith
withBéarnaise
Béarnaise
sauce.
250g
(8.75
ounce)
rib eye
steak,
served
with
The
rib
grilled
250g
(8.75oz)
rib
eye steak
served
with
potatoes sautéed
sautéedwith
withmushrooms,
mushrooms,bundle
bundle
string
beans,
tarragon-flavoured
Béarnaise
sauce
new potatoes
of of
string
beans,
andand
Tarragon
flavoured Béarnaise
sauce
L’entrecôte fine bouche, sauce Béarnaise (180 g)
2500 xpf
L’entrecôte
fine
bouche
grillée,
sauce
Béarnaise
(180g)
2700
The
“lightweight”
rib
eye
steak,
with
Béarnaise
sauce.
180g
(6.30
ounce)
rib
eye
steak,
served
with
L’entrecôte fine bouche, sauce Béarnaise (180 g)
2500 xpf
xpf
The “lightweight” rib eye steak with Béarnaise sauce, 180g (6.3oz) rib eye steak served with
new
potatoes sautéed
mushrooms,
bundlesauce.
of string
beans,
and
tarragon-flavoured
sauce
The “lightweight”
rib eyewith
steak,
with Béarnaise
180g
(6.30
ounce)
rib eye steak, Béarnaise
served with
new potatoes sautéed with mushrooms, bundle of string beans, and Tarragon flavoured Béarnaise sauce
new potatoes sautéed with mushrooms, bundle of string beans, and tarragon-flavoured Béarnaise sauce
Carré
en lait
croûte
d’herbes, jus
au romarin
Filets d’agneau
de veau de
croustillants
aud’agneau
parmesan
Rack
of
lamb
in
herb
crust
served
with
rosemary-flavoured
lamb
juice,
new sautéed potatoes,
Carré d’agneau
croûte d’herbes,
jusserved
d’agneau
au romarin
Roasted
veal fillet in en
a parmesan
cheese crust,
with melting
potatoes,
3400 xpf
3100
xpf
3400 xpf
Le
meilleurdu
dubœuf
bœuf
gratiné
la mozzarella,
au balsamique
Le meilleur
gratiné
à laàmozzarella,
miroir
Risotto
au
mascarpone
et
huile
de
truffe,
miroir
balsamique
Velvet’s
“special
cut”
of
filet
mignon.
Beef
filet
mignon
with
grilled
mozzarella,
served with
Le meilleur du bœuf gratiné à la mozzarella, miroir
au au
balsamique
3600 xpf
xpf
3400
3400 xpf
Magret
« maison
» surau
pain
d’épices
croustillant,
Emincé de
decanard
magretlaqué
de canard
laqué
miel
des Marquises
sauce
au
miel
épicé
Magret
ded’Asie,
canard étuvée
laqué « maison
sur painsur
d’épices
et
épices
de chou» chinois
mon croustillant,
pain d’épices
“Homemade”
glazed
duckbreast
breastonongingerbread,
gingerbread,
grilled
sesame
seedand
and
spicy
honey
sauce
sauce
au miel
épicé
“Homemade”
glazed
duck
grilled
sesame
seeds
spicy
honey
sauce
2800
2800 xpf
xpf
2800 xpf
mushrooms
and
bundle
of bacon,
string
bundle
string
with
truffle
and wine sauce
Rack
ofoflamb
in beans
herb
crust
servedbeans
with rosemary-flavoured
lamb juice, new sautéed potatoes,
mushrooms and bundle of string beans
Velvet’s “special cut” of filet mignon, beef filet mignon with grilled mozzarella, served with
a
creamy
parmesan
mirror of
redfilet
wine
and balsamic
vinegar
reduction
with truffle
Velvet’s
“special
cut” risotto,
of filet mignon.
Beef
mignon
with grilled
mozzarella,
served
with oil
a creamy parmesan risotto, mirror of red wine and balsamic vinegar reduction with truffle oil
a creamy parmesan risotto, mirror of red wine and balsamic vinegar reduction with truffle oil
“Homemade” glazed duck breast on gingerbread, grilled sesame seed and spicy honey sauce
Carré
d’agneau
rôti
engirolles,
croûtejus
d’herbes,
sauce
3400
Suprême
de volaille
aux
corsé à la
fleur Périgueux
de thym
2200 xpf
xpf
Rack
of
lamb
in
herb
crust,
served
with
melting
potatoes,
bundle
of
string
beans
with
bacon,
Chicken
breast
with
chanterelle
mushrooms
served
with
a
creamy
parmesan
risotto
and
thyme
flower
gravy
Suprême de volaille aux girolles, jus corsé à la fleur de thym
2200
xpf
truffle and wine sauce
Chicken breast with chanterelle mushrooms served with a creamy parmesan risotto and thyme flower gravy
’
Nos poissons et crustaces
’
Seafood
Nos poissons
et crustaces
Seafood
Filet
épices Cajun,
de poisson
en écume
de vanille
Filet de
desaumon
sandreaux
de Russie
pané velouté
aux graines
de sésame,
écrasée
Salmon
in douces
Cajunaux
spices,
with Cajun,
creamy
vanilla
sauce,
served with
a duoaux
of de
buttered
Filet
defillet
saumon
épices
velouté
de poisson
en écume
vanille d’ici
de patates
et brocoli
à l’ail
confit,
sauce
vierge
agrumes
3100
2700 xpf
3100 xpf
Queue de langouste rôtie, sauce Hollandaise aux douces épices
Aiguillettes
de
queue
de langouste
marinées
à lawith
citronnelle
et grillées, Roasted
lobster
tail, hollandaise
sauce with
mild spices,
served
sepia-ink spaghetti
Queue de
langouste
rôtie, sauce
Hollandaise
aux
douces
épices
4800 xpf
5100 xpf
4800 xpf
white
and
brown
rice,in
seasonal
vegetables
sautéed
inwith
extra
virgin
olive
oilpotatoes,
Russian
“Sandre”
filet
a sesame
seeds
crust,
served
crushed
sweet
Salmon
fillet
in Cajun
spices,
with
creamy
vanilla
sauce,
served
with
a duo
of buttered
broccoli
and
sweet
garlic,
virgin
sauce
with
a
flavour
of
local
citrus
fruits
white and brown rice, seasonal vegetables sautéed in extra virgin olive oil
Accras
de vegetables
taro
et son
petit
mesclun,
sauce
aigre-douce
and
seasonal
sautéed
in extra
virgin
oil, fish
roewith
and sepia-ink
wasabi spaghetti
Roasted
lobster
tail, hollandaise
sauce
with
mildolive
spices,
served
Grilled aiguillette of lobster tail marinated with lemongrass
and seasonal vegetables sautéed in extra virgin olive oil, fish roe and wasabi
served with taro fries, mesclun salad, sweet and sour sauce
Filet de perroquet piqué à la citronnelle, réduction de bisque
2600 xpf
Fillet
of
flavoured
bisque
reduction
with
a duo of buttered
Filet
deparrot
perroquet
piqué
àécailles
lalemongrass,
citronnelle,
réduction
deserved
bisque
2600 xpf
Poisson
du fish
marché
enwith
de chorizo,
riz basmati
et légumes
confits 2800
white
and
brown
and seasonal
vegetables
sautéed
in extra
virgin
olive
Fillet
of
parrot
fishrice
flavoured
with lemongrass,
bisque
servedd’Espelette
withoila duo of buttered
à
l’huile
d’olive
façon
« thian »,
sauce
aïolireduction
au
piment
white
and seasonal
vegetables
sautéed
in and
extra
virgin olive oil
Fish ofand
the brown
day in arice
Chorizo
crust, served
with Basmati
rice
sautéed
Brochette
de noix
de Saint-Jacques
au piment
d’Espelette,
3400 xpf
fresh vegetables,
aioli sauce
flavoured with “Espelette”
pepper
émulsion aux
de la garrigueau piment d’Espelette,
Brochette
de senteurs
noix de Saint-Jacques
3400 xpf
Noix
de of
Saint-Jacques
Brochette
scallops
with Espelette
pepper, Provence scented sauce served with a duo of buttered3300 xpf
émulsion
aux
senteurs
detandoori,
la garrigue
Risotto
aux
fèves
auEspelette
parfum
de coriandre
white and brown
rice, with
seasonal
vegetables
sautéed
in extra
virgin
oliveserved
oil, white
flavoured
Brochette
of scallops
pepper,
Provence
scented
sauce
withbutter
a duosauce
of buttered
Marinated scallops “Tandoori” style, served with a sweet risotto and broad beans with a flavour of coriander
with
thyme
rosemary
whitelavender,
and brown
rice,and
seasonal
vegetables sautéed in extra virgin olive oil, white butter sauce flavoured
with lavender, thyme
and rosemary
Croustillant
de mahi
mahi au foie gras, coulis de tomates au romarin
3400 xpf
Croustillant
mahi with
au foie
gras,
coulis
de tomates
au romarin
3400 xpf
Mahi Mahi with de
foiemahi
gras served
crispy
potato
pancakes
and rosemary
Mahi-mahi
with
foie
gras
served
with
crispy
potato
pancakes
and
rosemary
flavoured
tomato
coulis
Croustillant
decoulis
mahi mahi au foie gras, coulis de tomates au romarin
3400 xpf
Flavoured
tomato
Mahi-mahi with foie gras served with crispy potato pancakes and rosemary flavoured tomato coulis
Crevettes
duCaillou
Caillou
en risotto
flambées
au Cognac
Crevettes du
flambées
au whisky,
en risotto
New Caledonia
flambéed with
Cognac,
served on
on a
a bed
New
Caledonia
shrimp,
withau
whisky,
served
bed of
of risotto
risotto
Crevettes
dushrimps,
Caillouflambéed
flambées
whisky,
en risotto
2500
2500 xpf
xpf
2500 xpf
New Caledonia shrimp, flambéed with whisky, served on a bed of risotto
Nos accompagnements
Side Dishes
Nos accompagnements
Side Dishes
Pommes
fondantes
thym
Petites
rattes
sautéesau
à cru
en persillade
Fondant potatoes with thyme
Baby potatoes
sautéed
with à
parsley
and
garlic
Petites
rattes
sautées
cru en
persillade
Tagliatelles
aux
légumes
Poêlée
de
légumes
à
l’huile
Baby
potatoes
sautéed du
withmarché
parsley and
garlic d’olive
Tagliatelle pasta with vegetable
Seasonal
vegetables
sautéed
in extraàvirgin
olive
oil
Poêlée de
légumes
du marché
l’huile
d’olive
Poêlée
de légumes
du marché à l’huile
d’olive Risotto
parmesan
Seasonal crémeux
vegetables au
sautéed
in extra virgin olive oil
Seasonal vegetable sautéed in extra virgin olive oil
Creamy
Risottoparmesan
crémeuxrisotto
parmesan
Risotto
crémeuxauau
parmesan
Salade
mesclun
Creamy
parmesan
risotto
Creamy parmesan risotto
Mesclun
salad
Salade mesclun
Salade
mesclun
Timbale
au riz sauvage
Mesclun salad
Mesclun salad
Combination
and brown rice
Timbale auofrizwhite
sauvage
Timbale de Riz basmati Combination of white and brown rice
Basmati rice
700
700 xpf
xpf
700 xpf
700 xpf
600 xpf
600 xpf
600 xpf
900
xpf
900 xpf
900 xpf
600 xpf
600 xpf
600 xpf
xpf
700
700 xpf
400 xpf
’ mangue,
’
Salade Velvet aux légumes
vinaigrette
Noscroquants,
plats
veg
etariens
gingembre confit et poivre de Séchouan
’
’
1200 xpf
Salade Velvet aux légumes croquants, vinaigrette mangue,
carrot, cucumber tagliatelle, minced tomatoes and peppers, fennel shavings and soybean sprouts
gingembre
confit
poivre de
Séchouan
Salade Velvet
auxet
légumes
croquants,
vinaigrette mangue,
1200 xpf
carrot,
cucumber
tagliatelle,
minced
and peppers,
fennel shavings
and soybean sprouts
Ravioles
decèpes
cèpes
girolles
en
persillade,
sauce
vigneronne
red
wine
sauce
and
whipped
cream tomatoes
accent
Ravioles
de
etet
girolles
en
persillade,
sauce
vigneronne
Boeletus and Chanterelle mushrooms ravioli sautéed with butter, garlic, shallots
Boletus and chanterelle mushroom Ravioli sautéed with butter, garlic shallots and parsley,
and parsley,de
red
wine sauce,
and whipped
cream accent
Ravioles
cèpes
et girolles
en persillade,
sauce vigneronne
Cassolette
de
tortellinis
aux fromages
et pesto
red wine sauce and whipped cream accent
Boletus
and
chanterelle
mushroom
Ravioli
sautéed
with
butter, garlic
shallots
and parsley,
Cheese and pesto tortellini casserole, sautéed cheese tortellini
with pesto
sauce,
red
wine
sauce
and
whipped
cream
accent
Wok
de
légumes
et
germe
de
blé
aux
dès
de
tofu
diced tomatoes, parmesan cheese and fresh cream
Cassolette
tortellinis
aux
fromages
et pesto
Vegetables andde
wheat
germ with
diced
tofu, sautéed
in a wok,
Cheese
and
pesto
tortellini
casserole,
sautéed
cheese
tortellini
seasoned
with
soy sauce,
sesame
oil, and
toasted
sesame
seeds with pesto sauce,
1900 xpf
1900 xpf
Nos plats vegetariens
Velvet’s salad of crispy vegetables, mango vinaigrette, candied ginger and Szechwan pepper, mesclun salad,
Salade fraîcheur façon Grecque, huile d’olive et citron
1200
xpf
1600 xpf
Velvet’s salad of crispy vegetables, mango vinaigrette, candied ginger and Szechwan pepper, mesclun salad,
gingembre
confit
et
Séchouan
Greek style de
seasonal
olive oilde
and
lime
Ravioles
cèpessalad,
etpoivre
girolles
en
persillade, sauce vigneronne
1900 xpf
carrot, cucumber tagliatelle, minced tomatoes and peppers, fennel shavings and soybean sprouts
Velvet’s
salad
of
crispy
vegetables,
mango
and Szechwan
pepper, mesclun salad,
Boletus and chanterelle mushroom Ravioli vinaigrette,
sautéed withcandied
butter, ginger
garlic shallots
and parsley,
1900
1800 xpf
xpf
1800 xpf
1800 xpf
Cassolette
de tortellinis
auxde
fromages
et pesto
Wok
de légumes
et germes
blé aux dés
de tofu
diced tomatoes, parmesan cheese and fresh cream
1800
1800 xpf
xpf
Wok
germes de au
blé parfum
aux dés de
fèvesdeetlégumes
pointesetd’asperges
de tofu
coriandre
xpf
1800 xpf
Cheese
andand
pesto
tortellini
cheesevegetables
tortellini with
Vegetables
wheat
germcasserole,
with dicedsautéed
tofu, seasonal
andpesto
wheatsauce,
germ sautéed in a wok,
Risotto
crémeux
aux
champignons
Japonais,
2100
diced
tomatoes,
parmesan
cheese
and
fresh
cream
seasoned with soy sauce, sesame oil, diced tofu and toasted sesame seeds
Vegetables
andwith
wheat
with
diced tofu,
seasonal
and wheat
germ
sautéed
in a wok,
Creamyde
risotto
Japanese
mushrooms,
broad
beans
and
flavoured
with
coriander
Wok
légumes
etgerm
germes
de blé aux
dés
devegetables
tofuasparagus,
1800
seasoned with soy sauce, sesame oil, diced tofu and toasted sesame seeds
Vegetables and wheat germ with diced tofu, seasonal vegetables and wheat germ sautéed in a wok,
xpf
Menu Touristique du Velvet
seasoned with soy sauce, sesame oil, diced tofu and toasted sesame seeds
Velvet’s Tourist Menu
4400 xpf
Menu Touristique
du Velvet
Velvet’s
Tourist
Menu
Menu
Touristique
du
Velvet
Salade Velvet
aux légumes croquants, vinaigrette
mangue,
4400 xpf
Velvet’s
Menu
gingembre
confit Tourist
et poivre de Séchouan
4400 xpf
Poulet
petite
salade
fusion
Velvet’s salad of crispy
vegetables,
mango
vinaigrette,
candied
ginger
and Szechwan
pepper, mesclun salad,
Salade
Velvet
auxyakitori,
légumes
croquants,
vinaigrette
mangue,
chou
et soja,
auxtomatoes
graines
de
sésame
grillées
served with carrot andEntre
cucumber
tagliatelle,
minced
and
fennel
shavings and soybean sprouts
gingembre
confit
et
poivre
depeppers,
Séchouan
Salade Sliced
Velvet
aux légumes
croquants,
vinaigrette
chicken
fillet yakitori
style
on a chinese
cabbage,mangue,
/
Ou
or
Velvet’s salad of crispy vegetables,
mango vinaigrette,
candied de
ginger
and Szechwan pepper, mesclun salad,
confit
et vinaigrette
poivre
Séchouan
soy beans
and grilled
sesame seeds
Salade
à l’émincé
de gingembre
poulet
façon
César,
aux anchois
ou sauce
au bleusprouts
served
with
carrot
and
cucumber
tagliatelle,
minced
tomatoes
and
peppers,
shavings
andmesclun
soybean
Velvet’s salad of crispy vegetables, mango vinaigrette,
candied
ginger and fennel
Szechwan
pepper,
salad,
Ou
/
or
Chicken Caesar salad AnchovyOu
vinaigrette
or
blue
cheese
dressing
/or
served with carrot and cucumber tagliatelle, minced tomatoes
and peppers, fennel shavings and soybean sprouts
Salade fraîcheur façon Grecque, huile d’olive citron
*****
Salade à l’émincé de poulet
César,
vinaigrette
aux anchois ou sauce au bleu
Greek façon
style seasonal
/
Ousalad,
or olive oil and lime
Suprême
de volaille
en croûte
d’herbes,
jus
corsé
à la fleur
de thym
Chicken
Caesar
salad
Anchovy
vinaigrette
or
blue
cheese
dressing
Salade à l’émincé de poulet façon César,
vinaigrette aux
anchois
ou sauce au bleu
*****
Chicken breast in herb crust, served
with
a
creamy
tagliatelle,
chicken
gravy,
*****
Entrecôte
fine
bouche,
sauce
béarnaise
Chicken
Caesar salad
Anchovy
vinaigrette
or blue
cheese dressing
reduced
and
whisked
with
butter
and corsé
thyme
The “lightweight”
rib eye de
steak
with béarnaise
sauce,
180g
(6.3oz),
rib eyeflower
steak
served
with
new potatoes
Suprême
volaille
en croûte
d’herbes,
jus
à
la
fleur
de
thym
*****
/oraand
Ou
sautéed
with mushrooms,
bundle
of string
beans,
Tarragon
flavoured
béarnaise
sauce
Chicken
breast
in
herb
crust,
served
with
creamy
tagliatelle,
chicken
gravy,
Suprême de volaille
en
d’herbes,
jus
corsé à riz
la fleur de thym
Poêléeand
decroûte
crevettes
timbale
Ou
or
reduced
whisked
with/curry,
butter
and thymede
flower
Chicken breast in herb crust, served with a creamy tagliatelle, chicken gravy,
Sautéed
shrimp
with
rice
Crevettes grillées en brochette,
rizcurried
basmati
légumes
sautés à l’huile d’olive,
/
or et
reduced and whisked Ou
with butter
and thyme flower
Sauce
aux/curry,
agrumes
d’ici
*****
Poêlée
de vierge
crevettes
timbale
de riz
Ou orrice and sautéed vegetables,
Grilled shrimps
on a skewer,
basmati
Crème
brûlée
à lashrimp
vanillewith
de rice
Tahiti,
Sautéed
curried
Poêlée
de
crevettes
timbale
de riz
Virgin sauce with localcurry,
citrus fruits
flavour
Tahitian vanilla
crème
brulée
*****
Sautéed curried
shrimp with rice
*****
or
Crème brûlée Ou
à la/vanille
de Tahiti,
*****
Crème
brûlée
à la vanille
de Tahiti
Fruits
frais marinés
du marché
Tahitian
vanilla
crème
brulée
Tahitian
vanilla
crème
brulee
Crème
brûlée
à lacoconut
vanille
de Tahiti,
Fresh fruit salad,
ice cream
/or
Ou
Ou
/
or
Tahitian vanilla crème brulée
Ou /or du marché
Fruits fraisdu
marinés
Fruits frais marinées
Marché
au « punch Royal »
/
Ou
Mousse
chocolat
etorses
madeleines
Fresh
salad,
coconut
cream
Fresh
fruits fruit
salad
marinated
with
“royal
punch”
Fruits
frais
marinés
duice
marché
Chocolate mousse
/orand teacake
Oucoconut
Fresh fruit salad,
ice cream
Mousse chocolat
/orses madeleines
Ou et
Chocolate
mousse
and teacake
Mousse
chocolat
et ses
madeleines
Chocolate mousse
and teacake
Menu enfant
(moins
de
12 ans)
Children’s Menu
1500
xpf
Menu enfant
(moins
de 12 ans)
Children’s
Menu
Menu
enfant
(moins
de nuggets,
12 ans)
Escalope
de frites
poulet
panée,
frites
Pépite
de poulet
croquante,
- Crispy
chicken
French fries
1500 xpf
Filet de
Children’s
Menu
Crispy
chicken escalope,
fries
Ou /or French
1500
xpf
Ou
/ or
Tagliatelles
crémeuses
aux frites
crevettes
- Creamy tagliatelle
shrimp
Pépite
de poulet
croquante,
- Crispy
nuggets, with
French
fries
Tagliatelles
crémeuses
auxchicken
crevettes
/
Ou
or
/
Ou
or
Creamy
tagliatelle
with
shrimps
Pépite de poulet croquante, frites - Crispy chicken nuggets, French fries
poisson,
riz blanc,
sauce aux
vanille
- Fish fillet with vanilla sauce, served with white rice
Tagliatelles
crémeuses
crevettes
Ou
Ou//or - Creamy tagliatelle with shrimp
Ou /orriz blanc,
Filet de poisson
duaux
marché,
tomate
*****
Tagliatelles
crémeuses
crevettes
- Creamysauce
tagliatelle
with shrimp
Filet de poisson,
riz
blanc,
sauce
vanille
Fish
fillet
with
vanilla
sauce,
with white rice
Fish
of
the
day,
rice
and
tomato
sauce
/
Salade de fruits frais, glace coco
ice cream
Ou -orFresh fruit salad, coconutserved
/
*****
Ou
or fillet with vanilla sauce, served with white rice
Filet de poisson, riz blanc, sauce vanille
- Fish
*****
Salade
de madeleines
fruits frais,- Chocolate
glace coco
Mousse
et ses
mousse
andice
teacake
Salade
dechocolat
fruits frais,
glace
coco
Fresh fruit salad,
coconut
cream
*****
Fresh fruits salad,
coco ice cream
/
Ou
/or
Ou
or
fruit salad, coconut ice cream
Salade de fruits frais, glace coco
Ou / -orFresh
Coupe glacée
2 boules
- Ice- Chocolate
cream (2 scoops)
Mousse chocolat
et ses
madeleines
mousse and teacake
/orses
Ouet
Mousse
chocolat
madeleines
/
Ou
or
mousse
Mousse chocolat et sesChocolate
madeleines
- Chocolate mousse and teacake
Coupe glacée 2 boules
Ou
Ou//or- Ice cream (2 scoops)
Coupe2 glacée
Coupe glacée
boules -2Iceboules
cream (2 scoops)
Your choice of Ice cream (2 scoops)
Pause fromage
Cheese
Camembert rôti aux pommes, sorbet au cidre brut
1800 xpf
1800 xpf
Camembert
pommes
miellées et flambées au Calvados,
servi avec unerôti,
petite
salade mesclun
Sorbet
au
cidre
brut,
servi
avec une petite salade mesclun
Roasted camembert and apples, cider sherbet, served with a small mesclun salad
Roasted camembert and apples, cider sherbet, served with a small mesclun salad
Pause fromage
Fromage de chèvre chaud, servi avec une petite salade mesclun
Tarte
fine tiède aux poires et roquefort,
Cheese
aux pignons de pin grillés
Servie
avec une petite salade mesclun
1600 xpf
1700 xpf
Camembert rôti aux pommes, sorbet au cidre brut
servi
avecdeune
petite salade
Assiette
fromages
et samesclun
petiteavec
garniture
d’automne
Fromage
de3chèvre
chaud,
servi
une petite
salade mesclun
1800 xpf
Warm goat
cheese,
served with
a mesclun
Roasted
pears
and Roquefort
cheese
on a thinsalad
warm tart, served with a mesclun salad
2100 xpf
xpf
1700
Roasted
camembert
and apples,
cider sherbet,
served
a small
mesclun salad
Threepignons
cheese
plate
with walnut
bread toast
and with
mesclun
salad
aux
de served
pin grillés
with coarse
grain mustard
vinaigrette,
softsalad
apricots and fresh grapes
Warm
goat cheese,
served with
a mesclun
Fromage de chèvre chaud, servi avec une petite salade mesclun
aux pignons
grillés
Pain
Poilânedeà pin
la confiture
d’oignons au vin rouge 1600 xpf
1700 xpf
Warm
goat cheese,
served with
a mesclun
salad petite salade mesclun
et
fromage
à raclette,
servi
avec une
Wine onion jam with “Poilâne” bread and melted cheese, served with a mesclun salad
Assiette de 3 fromages et sa petite garniture d’automne
2100 xpf
Three cheese
served with et
walnut
and mesclun
salad
Assiette
deplate
3 fromages
sa bread
petitetoast
garniture
d’automne
2100 xpf
Three
cheesegrain
plate mustard
served with
walnut bread
andand
mesclun
with coarse grain
with coarse
vinaigrette,
soft toast
apricots
fresh salad,
grapes
mustard vinaigrette, soft apricots and fresh grapes
Nos douceurs
Desserts
Farandole de crèmes brûlées aux senteurs d’ici et d’ailleurs,
variation autour des madeleines
1000 xpf
A trio of « crème brûlée » served with pistachio, orange and ginger tea cakes,
Nos douceurs
citrus flavoured sugar and frosted red berries
Desserts
Les macarons du Velvet, tuile croquante poivrée,
sauce caramel au beurre salé
Farandole
decrèmes
crèmesbrûlées
brûlées aux
senteurs
d’autrefois,
Farandole
de
senteurs
d’ailleurs,
Velvet’s Macaroon,
pepper flavouredaux
almond
biscuit, d’ici
saltedetbutter
caramel sauce, dried fruit
Variation
autour
des
madeleines
variation autour des madeleines
A trio of “crèmes brulees” served with pistachio, orange and ginger tea cakes,
A
trio ofcoulant
« crème chocolat
brûlée » served
with pistachio,
orange
and ginger
cakes,
Cœur
Guayaquil,
glace aux
senteurs
de tea
tiare,
Citrus
flavoured sugar
and frosted
red berries
citrus
flavoured
sugar
and
frosted
red
berries
grué croquant, coulis aux fruits des bois
Guayaquil
Chocolatedu
lava
cake (15
minute
served with
Les
macarons
Velvet,
tuile
auwait)
poivre
tiare scented ice cream,
Les macarons
dupepper
Velvet,
tuileberries
croquante
crispy
crushed
cocoa
beans,
forest
coulis
Velvet’s
macaroons,
flavoured
almond
biscuit,poivrée,
salted butter caramel sauce, dried fruit
sauce caramel au beurre salé
Velvet’s
Macaroon,
pepper
flavoured
almond biscuit,
butter caramel
Symphonie
toute
en fraises
Cœur
Coulant
chocolat
Guayaquil,
glace salted
aux senteurs
de sauce,
tiaré,dried fruit
Strawberry
symphony.
Strawberry
mousse,des
diced
strawberries with truffle oil,
Grué
croquant,
coulis
aux fruits
bois
1300 xpf
1000
1000 xpf
xpf
1400 xpf
1300 xpf
1300 xpf
1400 xpf
xpf
1400
Cœur
coulant
Guayaquil,
glaceserved
aux
senteurs
de tiare,
Guayaquil
chocolate
lava cake
(15 minutes
wait),
with tiare scented
ice cream,
strawberry
coulis,chocolat
spicy
gazpacho
and strawberry
caviar
Crispy
cocoa
beans,
forest
berries
grué crushed
croquant,
coulis
aux
fruits
descoulis
bois
1400 xpf
Guayaquil
cake (15etminute
wait)au
served
with
tiarede
scented
TempuraChocolate
de fruitslava
marinés
flambés
rhum
brun
Tahiti,ice cream,
1100 xpf
Coconut frozen nougat on a crispy biscuit, served with fresh fruits and tapioca pearls
Symphonie
touteand
enchocolate
fraises covered coconut ice cream and passion fruit sauce
passion fruit sauce
Strawberry symphony. Strawberry
mousse, diced strawberries with truffle oil,
1400 xpf
Nougat
de coco
glacé
sur
dacquoise
moderne
1100 xpf
crispy
crushed
cocoa
beans,
forest
berries
bounty
frappé
coco,
salade
de
fruits coulis
du marché
local
Bambou
surprise
aux
perles
fondantes
Seasonal fruit tempura flambéed with dark Tahitian rum, seasonal fruit salad with mango coulis,
Cheese-cake
au
crumble
au
beurre
demi-sel,
strawberry
coulis,
spicy
gazpachopoêlées
and
strawberry
caviar vanille,
Souvenir des
îles,
bananes
et sa crème
Limonade citron vert en granité
1200 xpf
1100 xpf
Keylime cheese-cake, crumble with salted butter, frozen green lime lemonade
Tempura
de fruits
marinés
et flambés
rhum
brun
Tahiti,
Island souvenir.
Pineapple
and coconut
mousseau
topped
with
pan de
fried
bananas,
1100 xpf
pinacolada en mousse
bounty
frappédiced
coco,
salade
de passion
fruits du
marché
vanilla custard,
fresh
fruit and
fruit
sauce local
Plaisir chocolat, crème anglaise pistache
Seasonal fruit tempura flambéed with dark Tahitian rum, seasonal fruit salad with mango coulis,
Chocolate delight for chocolate lovers
passion fruit sauce and chocolate covered coconut ice cream and passion fruit sauce
Soupe glacée aux fruits frais marinés au « punch royal »
Souvenir
îles,market
bananes
poêlées et
sa“Royal
crème
vanille,
Chilled
soup des
of fresh
fruit, marinated
with
Punch”
pinacolada en mousse
Island souvenir. Pineapple and coconut mousse topped with pan fried bananas,
vanilla custard, diced fresh fruit and passion fruit sauce
1400 xpf
1000 xpf
1100 xpf