Menu “ST. Tropez”
Amuse bouche
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Fillet Angus beef “mi cuit” with Mediterranean vegetables terrine, Truffle vinaigrette
Variation of Local Lobster ceviche, menuere and tortellini scented with lime
Chef’s inspiration variation of Foie Gras from Lande’s region in France
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Pan fired Barracuda & scallop, Raffles Oscietra Gold Caviar, Cremeux of broccoli, hint of Mandarin oil,
Light chardonnay foam
Poached Lobster, wild morel mushrooms Etuvee, Pomme sauté “Rougail de tomatoes”
New Zealand lamb fillet, Ratatouille, croquette du ail roti, Sauce romarin
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Pre dessert
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Ganache of Valroha Aragorni Chocolate, frosted berries, cardamon ice cream
Tiology of Chef O’Neill desserts » fruity, chocolate and creamy sensations »
Souffle of your desired perfume
Amuse bouche
~
Fillet Angus beef “mi cuit” with Mediterranean vegetables terrine, Truffle vinaigrette
Variation of Local Lobster ceviche, menuere and tortellini scented with lime
Chef’s inspiration variation of Foie Gras from Lande’s region in France
~
Pan fired Barracuda & scallop, Raffles Oscietra Gold Caviar, Cremeux of broccoli, hint of Mandarin oil,
Light chardonnay foam
Poached Lobster, wild morel mushrooms Etuvee, Pomme sauté “Rougail de tomatoes”
New Zealand lamb fillet, Ratatouille, croquette du ail roti, Sauce romarin
~
Pre dessert
~
Ganache of Valroha Aragorni Chocolate, frosted berries, cardamon ice cream
Tiology of Chef O’Neill desserts » fruity, chocolate and creamy sensations »
Souffle of your desired perfume