Francewa

Olive oil, rosemary, lemon/orange, marinated olives and baguette (complimentary with meal, additional charge for extra)

Snails cooked in the oven with parsley garlic butter and tangy tomato fondue

Tomato salad, Grilled sourdough toast, Tomato caramel, Tomato coulis, Mozzarella emulsion Tomato salad placed on grilled sourdough toast with tomato caramel, tomato coulis, and mozzarella emulsion garnish

Grilled octopus leg cooked over charcoal, capsicum marinated in olive oil, eggplant puree, capsicum puree, roquette salad

Yukhoe seasoned with various ingredients such as capers, cornichons, and shallots (spiciness can be adjusted)

Salmon cured with salt, beetroot, spices, and herbs. Served with beetroot pickles and puree, walnut mayonnaise, and lemon gel garnish.

Caramelize onions in broth, then finish with baguette toast and Emmental cheese

Beef sirloin cooked in broth, red wine, and herbs for a long time, served with mashed potatoes

Duck leg cooked for a long time using the sous vide method after 24 hours of marination, served with creamy risotto

Pan-fried today's fish, panell purée and braised panell garnish

Grilled beef tenderloin dish cooked over charcoal fire. Served with black pepper sauce, onion jam, and grilled broccoli garnish.

French fries coated with rosemary/garlic butter and Parmesan cheese

Broccolini grilled over charcoal. Garnished with goat cheese and roasted almonds.

Cold cream custard topped with sugar caramel

Charred black exterior, moist and creamy interior, topped with strawberry coulis and cherry garnish

Escargot or Onion Soup Today's Fish or Charcoal grilled Tenderloin