Dinner

Entrees

Pastis cured Salmon $16
Cucumber and fennel salad with yoghurt dressing

Escargots de Bourgogne ×6 $17
Snails with garlic, shallot and parsley butter

Cauloflower velouté with truffle oil $15
Served with a 63° free range egg

Traditional pork and duck liver terrine $15
Shallot jam, pickles and home made bread

Goat cheese and leek croquettes salad $16
Leaves, cherry tomatoes, pine nuts with tomato oil dressing

Mains

Grass fed Scotch fillet $36
Watercress purée, pommes dauphine, shallot ring and confit shallot sauce

« Filet Mignon » $29
Pork fillet, parsnip purée, braised Brussel sprouts, apple pickles an smoked lardon sauce

Navarin d’agneau $30
Slow cooked lamb shoulder, kumara, carrot, swede, parsnip and potato crisps

Market fish $34
Tender leeks, agria potatoes, croutons and Crayfish Bisque

Confît duck Cassoulet $31
Tomato white bean stew and garlic butter toast

Sides

Green salad $8
 

Agria and Parsnip mash with Rosemary oil $7
 

Fresh seasonal veggies $9
 

Touquet fries, smoked paprika mayonnaise $8
 

Porcini and Agria gratin with Emmental cheese  $10
 

Dessert

Tarte au citron meringuée $14
Short pastry, lemon curd, plum and peach chutney and torched italian meringue

Touquet Tarte Tatin $14
Caramelised apple, flaky pastry sticks, Vanilla ice cream and salted caramel sauce served in a glass

Fondant au chocolat $14
Chocolate  fondant served with Praliné Anglaise cream

Crème brûlée Vanille / Café $14
Caramelised Vanilla and Coffee custard served with langue de chat bisquit

Gâteau Basque et confiture de cerise noir $14
Almond and custard tart with black cherry jam