CRUDOS
Salmon tartar
Dill and citrus
20/30
Beef tartare
Korean style
21/31
Mushroom tartar
Leeks.
15/25
Lamb Carpaccio
Dried tomatoes, pine nuts, pecorino, balsamic emulsion.
23
Fresh oysters
Home made Cellier sauces *Wednesday $2 /5pm to 7pm
6/18 | 12/34
APPETIZERS
Iles-de-la-Madeleine’s scallop ceviche
Citrus and bird's eye chili marinade.
22
Pan-fried foie gras
Stewed pears, maple with oat crumble.
24
All-dressed mushroom velouté
Popcorn-style sweetbreads.
22
Giant piri-piri prawns
Chorizo, tomato compote, arugula.
23
Oysters au gratin
Dried tomatoes, mushrooms, smoked gouda.
21
MAINS
Saddle of rabbit confit
Black plum sauce, creamy polenta, seasonal vegetables.
38
Veal tenderloin
Wine sauce, celeriac purée, pan-fried vegetables.
48
Angus Rib Eye 18oz
Fries and aioli.
60
Stuffed guinea fowl supreme
Gratin with two potatoes, port sauce and figs.
37
Lobster risotto
Roasted lobster tail with garlic butter and dill.
47
Salmon fillet
Rice salsa, grilled vegetables, dill butter.
35
Seafood Fettuccine |34
Putanesca way.
34