Croquant au Chocolat A dark chocolate parfait with a chestnut cream heart and a chocolate coat, Baileys crème anglaise -
King prawns cocktail with saffron aioli -
A Goaty Rendez-Vous Duo of roasted goat cheese and butter-pear relish served between fine pastry layers and drizzled with a port wine glaze -
Mussel, lemon grass, coriander and ginger fritters -
Crème Brulée à la Vanille A silky custard like French classic topped with a crunchy toffee and fresh marinated berries -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
New Zealand green-lipped mussels drizzled with a mustard velouté -
Le Canard à l’Orange – A Quacky Feast Moist & tender confit of duck slowly braised in a tangy jus, green bean log and potatoes Landaise -
Please ask if you would like to try any of our other dishes as a vegetarian option.
Gai Hem Ma Parn MILD $16.00
Crispy chicken in rich sweet sauce with pineapple and cashew nuts and a touch of spice.
Gai Satay $10.00
Chicken Satay
300 Tom Yum Goong (Prawns) $17.00
all dishes, with the exception of noodle dishes, are served with thai jasmine rice. Fresh seasonal vegetables are chosen to compliment each dish. Hot, medium or mild - this shows how the traditional dish is spiced. Want more heat or less - just let us know!
Gaang Penang MEDIUM $16.00
A rich thick wok curry with kaffir lime, coconut milk and mushrooms, available with chicken, beef, pork or vegetarian.