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