Please note, this menu is subject to change
lunch menu – winter 2020
garlic & rosemary bread 850
soupe du jour 1750
crumbed whiting & fries w/ home-made tartare sauce 1950
twice-baked goats cheese soufflé w/ salad of baby greens, pickled fruit & walnuts 2150
chickpea battered prawns w/ chilli & mustard seed dressing 2450
‘fromage & charcuterie’ duck & pistachio terrine, chicken liver pâté, pork rillettes, double brie, fig & beetroot relish, cornichons & sourdough 2950
or
traditional french style 3-course lunch
w/ glass of wine 3500