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