Dinner menu

For parties of more than 6 guests, we invite you to choose your main course between the menu à la carte and the «Custom Made» for the whole table.


  • Organic egg from Salazie 22€

    Foie gras spoom, homemade smoked salmon, seasonal truffle, local shiitake and spicy spianata powder

  • The inspiration of the moment 23€

    Following the seasons and according to the Chef’s inspiration

  • Mushroom flavoured red lobster 23€

    Tartar style, lobster oil mayonnaise, lime caviar, button mushrooms carpaccio

  • Red palm heart 25€ / +5€*

    Baked palm heart, smoked Takamaka goat cheese, truffle crumble and bird’s eye chilies

  • Pan seared foie gras 25€

    Duck breast stuffed with mushrooms, walnuts and dried up fruits condiments, passion fruit gel

  • Gravlax salmon and tuna duo 25€

    Maki style, glazed japanese style, wasabi whipped cream, avocado and tangor dressing

* Extra fee for half-board


  • Toothfish with lobster coral crust 38€

    Cauliflower mousseline, Bellota Iberian ham & chayote confit with curry

  • Fish from our coasts 36€

    Carrot and ginger mousseline, tomato tartar, passion fruit, lime caviar and kaffir lime, crab jus with saffron pistil

  • The grouper 36€

    Roasted in curcuma butter, creamy leeks flavoured with fish stock, glazed palm heart, coarsely grilled hazelnuts, bilimbi pickles, turmeric béarnaise sauce

  • The fisherman’s pot 42€ / +14€*

    (Half lobster, black tiger shrimp and catch of the day)
    Rice, lentils from Cilaos and rougail

* Extra fee for half-board


  • Beef filet 49€ / +21€ *

    Butternut mousseline cooked in a beef carry, baked potatoes, button mushrooms, jus made with peppercorn from Saint-Philippe

  • Squab from les Avirons 49€ / +21€*

    caramelized palm heart velouté, seasonal green leaves

  • Black pork stew from my friend Sergio Turpin 36€

    Rice, lentils from Cilaos and rougail

  • Rabbit top loin 36€

    Screwpine mousseline with white wine, onion confit, sweet potato gnocchis and sage concentrated jus

  • Local organic chicken breast (Halal) 39€

    Confit breadfruit, grilled pattypan squash, Cilaos lentils mousseline and concentrated truffle jus

* Extra fee for half-board

The «Custom-Made»

Let yourself be tempted by our live cooking station and enjoy a selection of freshly cooked fish, shellfish and meat.


The “Custom-Made” + dessert : 59€/pers.

This option is available every Friday and Saturday evening. This option is available for resident with half-board plan.


  • Sweet potato gnocchis 27€

    Shiitake soup, glazed seasonal vegetables and parmesan cheese in different textures

  • The truffle Burratina (120 gr) 35€

    Risotto with tomato confit, black olives and truffle shavings


  • Cheese platter 21€

    Cheese selection and homemade local jam from Mrs Pothin


  • Chocolate and sweet potato 16€

    70% dark chocolate cream, dark chocolate shingle, passion fruit jelly, sweet potato ganache, sweet potato crisps

  • Citrus pavlola, flambé with aged rum 16€

    Meringue, citrus cream, organic vanilla ice cream, burnt orange and lemon slices, tangor gel, honey and lemon gel, old rum and coconut meringue sticks

  • Caramel heart of palm 16€

    Heart of palm poached in an organic vanilla and lemon syrup, traditional “Ti’son” cake and corn flour crumble, caramel sauce, salted caramel ice cream

  • Creole pâté with papaya confit 16€

    Revisited like a crumble, crunchy shingle, thyme and white chocolate ganache, papaya confit with organic vanilla, passion fruit gel

  • Lemon from the garden 16€

    Lemon mousse with kaffir lime, lemon biscuit, corn flour and feuillantine crisp, lemon cream, lemon gel and lemon sorbet


  • One main course, one dessert and one soft drink 26€


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.



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

We provide you with a carafe of drinking water on request.
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).