Antoine's Fine Dining

Table Menu

Starters 

Marinated tuna tartare with a cucumber, soya bean mint slaw and sesame lime soy dressing    

Salad of green leaves, fresh mozzarella, prosciutto, with truss tomatoes,pickled quail eggs and white anchovies with a citrus avocado truffle vinaigrette

Oriental spicy beef tartare with pinenuts and a sesame chili dressing

White wine poached pear with blue cheese, prosciutto and pear relish

Sautéed lamb brains with leek tartare, black pudding, tempura snails and teriyaki vinaigrette

Main Courses

Oven roasted lamb rack with mustard herb crust, served on a mint,currant couscous with lamb mint reduction

Fillet steak, grilled with caramelized shallots topped with béarnaise sauce and served with a beef tendon spring roll

Oven roasted semi boned, tea smoked quail with spiced kumara rôsti and a mandarin ginger jus 

Egg coated fish fillet on furikaki pasta with a citrus avocado oil vinaigrette

Salmon fillet seared and served on spiced quinoa aubergine mash with a smoked paprika and tamarind vinaigrette

 

NOSTALGIA MENU 

Starters 

Antoine’s tripe served in a cream, sherry, onion and green peppercorn sauce    

Raw spinach salad with sautéed chicken livers, onions, bacon and warm vinaigrette

Steak tartare rolled in beef carpaccio with shaved parmesan and a wasabi pannacotta

Italian sushi with tuna, salmon buffalo mozzarella and a saffron consommé

French onion soup topped with cheese and baked    

Seafood chowder topped with garlic mayonnaise

Main Courses

Traditional roast duck with Grand Marnier sauce     

Oxtail braised in red wine with baby onions and mushroom caps

Chicken, leek and wild mushroom pie 

Blanquette of rabbit, veal sweetbreads, mushrooms and baby onions, topped with pastry and baked

Ox tongue simmered and served in a Madeira sauce with wild mushrooms and soya beans

DESSERT MENU 

Desserts 

Chocolate soufflé with rosewater and cassis jelly

Baked Grand Marnier custard topped with apricot conserve, meringue served with vanilla coconut ice cream

Whisky panacotta caramel, whisky macerated prunes and Bailey’s cream Chantilly

Sugared citrus cake with honey lime jelly and saffron anglaise

Passionfruit meringue with a salad of fresh fruits

Chocolate pot de crème with chocolate macaroon and cacao crème

Antoine’s designer bread and butter pudding

Licorice ice cream with Sambucca anglaise and sablé biscuits

Cheeses

Unpasteurised Roquefort

A selection of cheeses

Coffee

Antoine’s liqueur coffee

Irish coffee