Starters
Cold starters
Tomato 146.000
Niçois spirit, « ratatouille », poached egg
Seabass 166.000
Tartar with almond and seaweed, « blanc manger »
mackerel 156.000
Compotée, escabèche and Tam Ky pepper
Terrine 128.000
Homemade, duck compote, apple « en l’air », Hanoi 5 spices
Moment great composed salad available (mozzarela, olive, ham, tomato…)
Hot starters
Fish 192.000
Soup, Port-Louis spices, scallop crumble
Prawn 166.000
Feuilleté, mushroom, asparagus and crispy onion
foie gras 247.000
Pan fried, mango raviol and highland green tea
Can be serve pan fried with apples
Pho 252.000
« Périgourdin » spirit, foie gras, cave mushrooms...
Main
Fish and shellfish
Seabass 296.000
Treasure of the sea, chorizo, Saigon Marseille spices
cod 382.000
Smoke highland green tea and ginger
ocean 284.000
Plancha, Saigon Marseille spices, tomato, orange
lobster 528.000
Vanilla caramel and green rice, Siam fragrance
Meat and poultry
Duck 326.000
Verticale, 5 perfumes sauce, breast, confit, foie gras...
Lamb 376.000
Charlotte and great rib, mint freshness, Hanoi Tanger
Pork 342.000
Caramelized, crispy breast, chestnut and wild pepper
beef 386.000
Yin and Yang, lemongrass stick, mango chutney
Rib eyes, can be serve in tradition, Béarnaise or pepper sauce, homemade French fries
Also in tartar cut by knife...
Desserts
cHEESE 156.000
Corlou, from fresh to old in variation
Fruits 132.000
Mekong Delta and homemade sorbet
Rum 142.000
« Baba » and small grapes, confit pineapple
Young rice 162.000
Crème brulée, crispy and ice cream
Banana 152.000
« Tatin » style, spices caramel ice cream
Red fruits 176.000
Soft cake, lime cream, crispy black sesame
Green tea 188.000
Thai Nguyen, in dreamhood, soft and cream
Chocolate 198.000
Half-cooked « mother recipe» and soufflé
Great dessert 246.000
Three degustations, depend of the moment and the chef