STARTERS
Unmissable Ceviche of fish 40.
Sweet and fresh goat cheese toasts and salad 90.
Traditional Fried Springrolls Chicken 35.
Hot or Cold seasonnal Soup 35.
Cured Salmon and pesto dressed with cucumber and Kaipen 65.
TAPAS AND SNACKS
Slow cooked Ratatouille on top of bruschetta Bread, cheese and cashew nuts 40.
Eggplant Caviar (grilled and mashed vegetable) Chickpeas hummus, pickeld dip and bread 40.
Meat & Cheese Selection (three meats and three cheeses) 125.
or Cheese platter 70.
Very Crispy homemade potatoes crisps 30.
Savoury Chicken Satay (skewers) 35.
Falaffel Lolipop with yogurt sauce 35.
Add salad to make it a meal +25.
Tempura of vegetables and bell pepper sauce 35.
MAIN COURSES
Typical French Baked Camembert breaded served with Baguette and salad 95.
Tangor Country Salad composed of mixed greens, duck breast, bacon, cheese, potato crisps and egg 85.
Pork Medallions of filet mignon, coriander chimichuri sauce, french fries and vegetables 70.
Famous fish ceviche with herbs and simmered tomatoes and bread 80.
Colourfull Massaman Chicken Curry, diced roasted pumpkin and steam Rice 70.
Fried Fish fillet in coconut milk, green bell pepper, fried garlic and galanga, steam rice 70.
Snacked Duck Breast and panang red curry sauce, vegetables and steam rice 135.
Steam Fish "En Papillotte" Red bell pepper sauce and red pesto salad and rice 75.
Grilled Salmon Teriyaki, gomae (local spinach) and steam rice 125.
Beef Tenderloin medium rare and pepper sauce, french fries and salad 125.
A SWEET ENDING
Lemon Tart Meringue or not 45.
La Bigoudene (Vanilla Ice Cream with caramel apple and biscuit toppings) 45.
Tropical Pavolva, yogurt base, coconut ice cream, seasonal fruits 50.
Tarte Tatin, apple pie upside down, coconut ice cram 45.
Chocolate Lava Cake, melting vanilla ice cream 65.
* X 1000 kips
Service and taxes are included
Unmissable Ceviche of fish 40.
Sweet and fresh goat cheese toasts and salad 90.
Traditional Fried Springrolls Chicken 35.
Hot or Cold seasonnal Soup 35.
Cured Salmon and pesto dressed with cucumber and Kaipen 65.
TAPAS AND SNACKS
Slow cooked Ratatouille on top of bruschetta Bread, cheese and cashew nuts 40.
Eggplant Caviar (grilled and mashed vegetable) Chickpeas hummus, pickeld dip and bread 40.
Meat & Cheese Selection (three meats and three cheeses) 125.
or Cheese platter 70.
Very Crispy homemade potatoes crisps 30.
Savoury Chicken Satay (skewers) 35.
Falaffel Lolipop with yogurt sauce 35.
Add salad to make it a meal +25.
Tempura of vegetables and bell pepper sauce 35.
MAIN COURSES
Typical French Baked Camembert breaded served with Baguette and salad 95.
Tangor Country Salad composed of mixed greens, duck breast, bacon, cheese, potato crisps and egg 85.
Pork Medallions of filet mignon, coriander chimichuri sauce, french fries and vegetables 70.
Famous fish ceviche with herbs and simmered tomatoes and bread 80.
Colourfull Massaman Chicken Curry, diced roasted pumpkin and steam Rice 70.
Fried Fish fillet in coconut milk, green bell pepper, fried garlic and galanga, steam rice 70.
Snacked Duck Breast and panang red curry sauce, vegetables and steam rice 135.
Steam Fish "En Papillotte" Red bell pepper sauce and red pesto salad and rice 75.
Grilled Salmon Teriyaki, gomae (local spinach) and steam rice 125.
Beef Tenderloin medium rare and pepper sauce, french fries and salad 125.
A SWEET ENDING
Lemon Tart Meringue or not 45.
La Bigoudene (Vanilla Ice Cream with caramel apple and biscuit toppings) 45.
Tropical Pavolva, yogurt base, coconut ice cream, seasonal fruits 50.
Tarte Tatin, apple pie upside down, coconut ice cram 45.
Chocolate Lava Cake, melting vanilla ice cream 65.
* X 1000 kips
Service and taxes are included
