Starters
Burrata mozzarella
with heirloom tomatoes, cape gooseberries, basil pesto
Salad of baby aubergines, toasted pine nuts, mascarpone, aged balsamic
Pan-fried dorade
with gremolata, pickled baby cucumber, escargot
Smoked rainbow trout
with avocado, fennel crisps, sauce mousseline
Chilled cucumber soup
with tartare of albacore tuna, granny smith sorbet
Hand-dived sea scallops, cauliflower purée, sherry vinegar reduction
Main courses
Wild asparagus risotto
with chive flowers
Ravioli of roasted king prawn, fresh garbanzo bean, seafood cassoulet
Pan-fried sea trout
with orzo, marinated Japanese mushrooms, dashi
Broiled black cod, pig's tails
with Kumamoto oysters, celeriac purée
Beef fillet and Kobe short rib, cipollini onion, baby beets
Roasted jidory chicken
with spring vegetables, herb dumplings, tarragon consommé
Desserts
Confit of grapefruit
$28.00-35.00
with grapefruit sorbet, passion fruit, fresh mint Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)
Valrhona chocolate fondant
$28.00-35.00
with brown butter caramel, vanilla ice cream Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)
Meyer lemon pudding cake
$28.00-35.00
with confit blueberries, tarragon and buttermilk sherbet
Pineapple soufflé
$28.00-35.00
with toasted coconut, Thai curry ice cream
Chilled coconut tapioca
$28.00-35.00
with passion fruit, candied ginger, milk chocolate and star anise gelato Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)
Tea, coffee and Petit Fours
$28.00-35.00
Meyer lemon pudding cake
$10.00
with confit blueberries, tarragon and buttermilk sherbet
Pineapple soufflé
$10.00
with toasted coconut and Thai curry ice cream
Rose water sabayon, mandarin orange four ways and cinnamon ice cream
$10.00
Chilled coconut tapioca
$10.00
with passion fruit, candied ginger and milk chocolate, star anise sorbet
Milk chocolate and brown butter caramel fondant
$10.00
with roasted banana, cardamom ice cream
Crème fraîche panna cotta
$10.00
with strawberry gelée, acacia honey and thyme crumble
Selection of Artisanal cheeses
28.00-35.00
($8 supplement if chosen as an additional course)
$A la carte
We recommend that guests choose four or five plates to share between 2 people.Pacific yellow fin tuna
$14.00
with pickled daikon, crab beignets, sesame soy dressing
Swordfish carpaccio
$14.00
with heart of palm, grapefruit and yuzu vinaigrette
Chilled English pea soup
$14.00
with cured organic salmon, crème fraîche and caviar
Burrata mozzarella
$14.00
with heirloom tomatoes, cape gooseberries, basil pesto
Smoked rainbow trout, avocado, fennel crisps, sauce mousseline
$14.00
Apple-cured duck breast and crispy tongue, foie gras
$14.00
with amaranth
Pan-fried dorade
$18.00
with gremolata, pickled baby cucumber, escargot
Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction
$18.00
Pan-fried Arctic char
$18.00
with orzo, pickled Japanese mushrooms and dashi
Cassoulet of seafood, king prawn tortellini and garbanzo beans
$18.00
Smoked pork belly
$18.00
with roasted Scottish langoustine, celeriac and apple
Honey and soy roasted quail, sautéed foie gras, saffron and pear chutney
$18.00
Monkfish
$22.00
with crispy chicken skin, lemon thyme consommé
Broiled black cod, pig's tails
$22.00
with Kumamoto oysters, celeriac purée
Breast and braised leg of poussin
$22.00
with white cabbage, pickled ginger
Fillet of veal
$22.00
with roasted ris de veau, bulgar wheat and sautéed artichoke
Loin of Connecticut rabbit
$22.00
with black olives, confit tomato and basil
Beef fillet and Kobe short rib, cipollini onion, baby beets
22.00
$Chef's Menu
$85Pacific yellow fin tuna
with pickled daikon, crab beignets, sesame soy dressing
Burrata mozzarella
with heirloom tomatoes, cape gooseberries, basil pesto
Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction
Pan-fried Arctic char with orzo, pickled Japanese mushrooms and dashi or Beef fillet and Kobe short rib, cipollini onion, baby beets
Confit Meyer lemon and basil gelée, sable Breton and olive oil gelato
Pineapple soufflé
with Thai curry ice cream, toasted coconut
Menu for Bel Age Hotel is provided by findrestaurantmenu.com
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