Les Noix
Spiced bar nuts
5pm - Late | 7/7 Days
All items are subject to seasonal changes
Piquillo pepper, confit tuna
Spiced bar nuts
Mixed olives, pistachios
Raw spring vegetables, carrot hummus, mint pistou
Veal stuffed calamari, taro chips, chili aioli
Citrus poached prawns, paprika sourdough
Selection of cheeses, condiments
Selection of cured meats, grilled sourdough
Salad of shaved, pickled and roasted heirloom carrots, sorrel, watercress, black trumpet "soil", buttermilk dressing
Marinated beetroot, miso & tahini, pesto, parsnip chips, roasted pistachios
Grilled Albacore tuna, citrus tapioca, tomatillo, seranno chili, pineapple & cilantro salsa
Pan seared scallops, smoked pork cheeks, du Puy lentil salad, pickled beets
Chicago style AAA striploin, shiitake mushrooms, roasted pine nuts, shaved parmesan, cippolini onion rings
Spiced foie gras terrine, port reduction, kriek granita, truffled brioche french toast
Mussels, white wine, cream, smoked bacon lardons, spring onion
Mussels, white wine, butter, braised celery & leeks, coarse black pepper
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Kabocha squash, swiss chard, Salt Spring Island smoked tofu, pickled beets, walnuts, fresh pomegranate, tahini dressing
Arctic Char, confit sunchoke, romanesco, charred tomato, rouille, mixed herbs, preserved lemon
Braised wild boar belly, chorizo, cassava, plantain, aji salsa, avocado, smoked bone broth
Spice rubbed duck breast, gnocchi, goat cheese, celery & apple salad, hazelnuts, sauce bigarade
Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous (Harissa & Raita add $3)
Char-grilled free range 10oz ribeye, peppercorn crust, sweet potato mash, green beans, chimichurri, caper & sundried tomato jus
Smoked paprika butter (gluten free available)
Aged cheddar & mulled wine poached pear, spelt sourdough & marmalade butter
Fried Brussels sprouts, espelette honey, tahini
Hannah Brook Farm picked mixed greens, apple cider vinaigrette, parmesan tuille
Please note: All items are subject to seasonal changes.
Nico Schuermans — Head chef