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on the menu this week
St Valentine's menu
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faq
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Valentine's Day menu
Valentine's Day menu
$65.00
Discover our choice of starters, main courses and desserts.
Homemade foie gras - onion jam and toasted bread from the Guillaume bakery / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Bitter chocolate and pistachio tart (6 inches)
Homemade foie gras - onion jam and toasted bread from the Guillaume bakery / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Key-lime pie (6 inches)
Homemade foie gras - onion jam and toasted bread from the Guillaume bakery / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Dark chocolate mousse
Homemade foie gras - onion jam and toasted bread from the Guillaume bakery / Giant tiger prawn flambéed with pastis and white wine risotto / Bitter chocolate and pistachio tart (6 inches)
Homemade foie gras - onion jam and toasted bread from the Guillaume bakery / Giant tiger prawn flambéed with pastis and white wine risotto / Key-lime pie (6 inches)
Foie gras au torchon house - onion jam and toasted bread from the Guillaume bakery / Giant tiger prawn flambéed with pastis and white wine risotto / Dark chocolate mousse
Sesame tuna tataki and organic raspberry sauce / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Bitter chocolate and pistachio tart (6 inches)
Sesame tuna tataki and organic raspberry sauce / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Key-lime pie (6 inches)
Sesame tuna tataki and organic raspberry sauce / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Dark chocolate mousse
Sesame tuna tataki and organic raspberry sauce / Giant tiger prawn flambéed with pastis and white wine risotto / Bitter chocolate and pistachio tart (6 inches)
Sesame tuna tataki and organic raspberry sauce / Giant tiger prawn flambéed with pastis and white wine risotto / Key-lime pie (6 inches)
Sesame tuna tataki and organic raspberry sauce / Giant tiger prawn flambéed with pastis and white wine risotto / Dark chocolate mousse
Scallop ceviche on a bed of watercress / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Bitter chocolate and pistachio tart (6 inches)
Scallop ceviche on a bed of watercress / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Key-lime pie (6 inches)
Scallop ceviche on a bed of watercress / Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin / Dark chocolate mousse
Scallop ceviche on a bed of watercress / Giant tiger prawn flambéed with pastis and white wine risotto / Bitter chocolate and pistachio tart (6 inches)
Scallop ceviche on a bed of watercress / Giant tiger prawn flambéed with pastis and white wine risotto / Key-lime pie (6 inches)
Scallop ceviche on a bed of watercress / Giant tiger prawn flambéed with pastis and white wine risotto / Dark chocolate mousse
Entrées
Homemade foie gras - onion jam and toasted bread from the Guillaume bakery
Foie gras au torchon house - onion jam and toasted bread from the Guillaume bakery
Sesame tuna tataki and organic raspberry sauce
Scallop ceviche on a bed of watercress
Plats
Homemade duck leg confit with dates and oyster mushrooms - served with a Robuchon-style potato gratin
Giant tiger prawn flambéed with pastis and white wine risotto
Desserts
Bitter chocolate and pistachio tart (6 inches)
Key-lime pie (6 inches)
Dark chocolate mousse
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