Menu & Seasonal Menu (August&September)
All guests must have same menu
Menu: Chef’s Selection of Canapés+4 courses, $750-1000 per head*
—Menu Summer French—
Chef’s Selection of Canapés: ( E.g Gougère, miso-ginger-pork, temari-sushi, beets tofu hummus)
Startar 1 : Vichyssoise a la truffle
Startar 2 : Marinated salmon, grapefruits, daikon and fresh herbs
Main : French Duck breast with cherry wine sauce
Dessert: fruites in a Ume-syrup, or tiramsu matcha
—Menu Summer Franco-Nippone—
Chef’s Selection of Canapés ( E.g, the above)
Startar 1 : Radish salmon mille-feuille with yuzu lemon sauce
Startar 2 : edamame of cappuccino
Main : Roasted fish, sake-kasu-miso, sesame, japanese onion-sauce.
Dessert: Ichigo-Daifuku and matcha daifuku.
—Menu Traditional—
Chef’s Selection of Canapés+4 courses, $750-1000 per head
Startar 1 & 2 ( Please choose 2)
-Soup
Gaspacho of melon with spanich jambon
Pumpkin, thyme & parmigiano reggiano
Beets potage with beautiful salad
Mushroom with truffle
-Cold Starter
Salmon Carpaccio & fennel salad with orange
Roasted vegetable terrine with spiced tomato coulis
Chicken liver mousse with crusty raisin bread
Tomato farci salad with rockets sauce
-Hot Starter
Glazed blue cheese with honey, & beetroot salad
Seared Scallop, celeriac puree
Sardine confit, caramelized onion, herbs, flaky open tart.
Quiche lorraine with seasonal vegetable
Main:
French Duck breast, orange sauce, puree
Beef cheek slow cooked in wine sauce, sweet potato or carrot mash
Organic chicken mustard sauce, tarragon and herb rice
Rack of lamb with herb, Asian sauce, sesame rice,
Salmon -mi-cuit, sake-kasu-miso, sesame, Japanese onion-sauce.
Dessert
Apple cinnamon cake & sauce anglaise
Soufflé cheese cake & Yuzu sauce
Green-tea tiramisu
Cheeseboard ( 3 different cheese, E.g Brie, Goat’s cheese, Roquefort, Reblochon)
Some dishes and ingredients are subject to change due to seasonal availability.
