|Croque Monsieur / Croque Madame
Turkey ham on white bread, topped with béchamel sauce and gruyère. Madame likes hers with a fried egg.
|Rm19.50 Monsieur / Rm21.50 Madame|
Eggs, cream and bacon baked in a buttery crust. French fries.
|Two Frenchies Sharing Platter
Cured meats, chutney & hummus, cheeses & antipasto skewers, crackers & bread.
Quiche, chutney & hummus, pesto rosso & cabbage salad, cheeses & antipasto skewers, crackers and bread.
Quinoa and bulgur grains, lettuce and sundried tomatoes. Preserved nuts and fruit. Banana topping.
Ratatouille and onion confit, sundried tomatoes, olives and cheese on a warm puff pastry base. French fries.
|Specially Created Soup of The Day
|Classic French Onion Soup
Onions caramelised and cooked in a stock of beef, herbs and wine. Baked with country bread and gruyère cheese.
|Soupe de Poisson Provençale
Fresh fish soup puréed and served with gruyère cheese, crouton and garlic mayonnaise.
|Terrine de Foie Gras
Silky duck liver paté, onion confit, side salad.
|Confit de Canard
Duck leg cooked in its own fat, mashed potatoes and a side salad.
|Blanquette de Saumon
Creamy salmon, market fish and vegetable stew served with rice pilaf.
|Poisson du Marché
Poached market fish in Hollandaise sauce.
Dill and asparagus, steamed broccoli.
Beef slow-cooked for 4 hours in wine. Served on a bed of potato purée.
Pork, duck and sausage stewed and baked on a bed of white beans.
A casserole of mussels in a creamy onion and wine sauce, served with French fries.
Our classic oven-baked, five-hour lamb, flavoured with honey, spices and wine. Served with carrot pureé and riz pilaf.
|Rm99 (2 pax sharing)|
|Magret de Canard
Roasted with honey and balsamic vinegar. Served with carrots and riz pilaf.
Butterflied roast chicken with a hint of cayenne, to be enjoyed with a head of garlic. Accompanied by potatoes gratin.
|Rm82 (2 pax sharing)|
|Signature Beef Burger
150g Beef patty, gruyère cheese, crispy pork bacon, tomato, BBQ sauce and onion confits on a toasted bread bun.
|Truffle Mashed Potatoes
Tasty fillings in thin pasta dough, completely handmade.
|Au Canard Duck ragout filling in a truffle mushroom sauce.||Rm31|
|Au Saumon Salmon, barramundi and herbs in a lemon cream sauce.||Rm34|
|Aux Champignons Forest mushrooms in truffle oil, lemon & parmesan dressing||Rm38|
|Mediterranean Seafood Pasta
Prawns, mussels and clams cooked in garlic and wine. Tossed with buttered noodles. Touch of chili.
|Pasta à la Normande
Cooked in a rich, creamy mushroom sauce. With pork bacon.
|Fish or Chicken Croquettes with French fries
|Creamy Pasta with Mushroom
|Buttery Turkey Ham and Cheese Toastie with French fries
|Mousse au Chocolat
Our very own Valrhona chocolate mousse
|Tarte aux Pommes
Classic French apple tart served with whipped cream.
|Valrhona Chocolate Cake
Served with berry coulis and whipped cream
The sous vide precision cooking technique employs cooking at very low temperatures under highly controlled conditions, resulting in full-flavored and unique textures that melt in your mouth.
* All prices are subject to 10% service charge & 6% SST.