Foie de Canard “Villa Lorraine”
Spiced foie gras terrine, port reduction, kriek granita, truffled brioche french toast
5pm - 10pm | 7/7 days
All items are subject to seasonal changes & availability
Spiced foie gras terrine, port reduction, kriek granita, truffled brioche french toast
Selection of Canadian cheeses, seasonal accompaniments
Cured meats, pork rillettes, piccalilli, grilled sourdough
Baked brie, fresh blueberries, mixed nuts, thyme, pomegranate molasses, grilled focaccia
Belgian endive, watercress, pear, shaved blue cheese, pecan dressing, toasted fig bread
Chicken stuffed calamari, taro chips, chili aioli
Semolina flatbread, romesco sauce, sun chokes, dill, parsley & sunflower seeds
Seared wild prawns, crisp shell, jerk spice butter, sweet potato, peppadew
Grilled Ahi tuna, parsley & mint tabbouleh, cumin, smoked aubergine
Chicken-bacon-Manchego sausage, Brussels sprouts, tomatillo, shishito pepper, lemongrass demi
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Mussels, white wine, cream, smoked bacon lardons, spring onion
Mussels, white wine, butter, braised celery & leeks, coarse black pepper
Butternut squash miso coconut curry, mushrooms, snow peas, ginger peanut sauce, sticky rice
Bouillabaisse of prawns, mussels, lingcod & calamari with tomato, saffron, charred orange, black rice
Duck confit, ricotta & goat cheese gnocchi, celery & hazelnut salad, shaved green apple
Grilled 8oz free range hanger steak, celeriac purée, black trumpet jus, pine nuts, frisée
Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous (Harissa & Raita add $3)
Chargrilled pork chop, stoemp potatoes, cherry compote
10oz ribeye, kale, double smoked bacon, fingerling potatoes & raclette cheese, green peppercorn sauce
Allergy information: Certain food items used within our kitchen may contain nuts, soy, wheat, shellfish and other known allergens. Potential cross-contamination may occur. Please advise your server of any known allergies.
Nico Schuermans — Head chef