First
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Chef’s special 23€
Begin your experience with a starter inspired by the current seasons best ingredients
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Heart of palm 25€ / +5€*
Like a gratin, smoked Takamaka goat cheese, truffle crumble and bird’s eye chilies
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New Caledonia Blue shrimp 25€ / +5€*
Minced like a tartare, chayote velouté, pickled radish, grilled local peanuts
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Organic free-range egg from Salazie 24€
Poached, calamari confit, parsley sponge cake, marinière jus and Perlita caviar
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Octopus carpaccio 23€
Green mango and green pepper salsa, charred mandarine jelly and bell pepper sorbet
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Snails from the local producer 23€
Sauteed with parsley and garlic, green leaves velouté, shitake mushrooms, sweet potato spoom, black garlic condiment, corn bread crouton
* Extra fee for half-board
Ocean
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Ginger mango and turmeric crusted Antarctic cod 36€
Pea mousseline with finger lime, wilted spinach, pickled girolles, crab jus with coconut milk
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The coral trout 36€
Roasted in curcuma butter, fish fumet flavoured creamy leeks, glazed palm heart, grilled crunched hazelnuts, pickled bilimbi,turmeric béarnaise sauce
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The roasted red lobster 49€ / +21€*
Roasted with coral-flavoured butter, puntalette pasta risotto, glazed seasonal vegetables and lobster emulsion
* Extra fee for half-board
Land
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" Black Baltic " beef fillet 49€ / +21€ *
Potato confit with Brazilian thyme, grilled eryngii mushroom, pumpkin condiment with truffle and jus concentré
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Duck breast 39€
Roasted squash mousseline, organic vanilla glazed radish watermelon, cinnamon smoked carrots, caramelized pumpkin seeds and passion fruit concentrated jus
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Today's black pig cut 39€
Exotic old rum flambeed piperade, yam croquetas, Madagascar pepper roasted jus
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Local organic chicken** breast 37€
Breadfruit confit, grilled pattypan squash, Cilaos lentils mousseline and concentrated truffle jus
* Extra fee for half-board
Vegetarian
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The truffle Burratina (120 gr) 35€
Risotto with tomato confit, black olives and truffle shavings
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Puffed cabbage 28€
Stuffed with green leaves and chayote with sesame seeds, sweet potato mousseline with coconut milk, roots jus with local wine from Cilaos
Cheese
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Cheese platter 21€
Cheese selection and homemade local jam from " Coco Passion "
Desserts
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Pastry chef Olivier’s special 16€
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Caramel heart of palm 16€
Heart of palm poached in an organic vanilla and lemon syrup, traditional “Ti’son” cake and corn flour crumble, salted caramel ice cream
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Lemon harvest 16€
Lemon mousse with kaffir lime, lemon biscuit, corn flour and feuillantine crisp, lemon cream, lemon gel and lemon sorbet
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Journey to Salazie 16€
Chayote chips, honey and pink berries mousse, honey english cream, Takamaka cheese ice cram, tamarind gel
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Macchiato puffed pastry 18€
Salted butter caramel, coffee praline, chocolate and Bourbon Pointu coffee cream, hazelnut coffee icea cream
kids'menu
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One main course, one dessert and one soft drink 26€
MAIN COURSE
Toothfish Fish & Chips, cocktail sauce with pesto
Pan seared shrimps with parsley
Grilled «Catch of the Day» (fish)
Homemade chicken nuggets, stuffed with local cheese and basil
Black Angus Cheese Burger
Roasted duck breast
Black Angus minced steak
Choice of 2 side dishes : cherry tomatoes salad, homemade french fries, penne with butter, sweet potato mousseline, pan fried vegetables of the day.
DESSERTS
Brownies
Homemade vanilla yogurt and its fruit coulis
Ice cream cup (choice of 2 scoops)
Menu available for children under 12 years old
Net rates – including service charge
All our dishes may contain allergens. A list is available at the restaurant reception. Our team is at your disposal for any information.
Origin of meat
(breeding/slaughter): pan-fried red foie gras (France/France), acorn-fed Iberian ham (Spain/Spain), fillet of Montbelliard beef (France/France), fillet of Charoluxe beef (France/France), Marks beef fillet (Poland/Poland), Runderhaas beef fillet (Netherlands/Netherlands), Natural Farm beef fillet (New Zealand/New Zealand), beef fillet Vion (Germany) , rack of veal (France/France), quasi of veal (France/France), veal tomahawk (Germany/Germany), pigeon (Réunion/Réunion), quail (Réunion/Réunion), black pig (Réunion/Réunion), deer filet mignon (EU/France), java venison rack (Réunion/Réunion), guinea fowl (France/France), black angus beef (Ireland/Ireland), chicken burger (Réunion/Réunion), lamb (New Zealand) /New Zealand), organic free-range chicken fillet (Réunion/Réunion), duck breast (France/France), aberdeen beef entrecote (Scotland/Scotland), chicken breast (Réunion/Réunion), duck fillet (France /France), goose breast (France/France), kangaroo fillet (Australia/Australia), ostrich fillet (South Africa/South Africa).