Phuket Restaurant Directory, Dining and After Dinner Entertainment Guide

B425 Lobster Bisque with pastry stuffed with lobster meat and perfumed with
French cognac

B685 Scallops steamed in their own shell with mushrooms

B685 Home Made Terrine of Goose Liver served with home made marmelade of
passion fruits, shallots and dried apricots

B780 French Chicken Filet “Poularde de Bresse”
Filet stuffed with goose liver, black truffle de Perigord and oyster mushroom

B795 Parrot Fish baked in olive oil with rhubarb compote perfumed with tarragon,
dried bacon and vegetables

B795 Tournedos of Salmon and Scallop wrapped with herbal bacon,
green sauce of garden herbs

B1,150 Tenderloin of Lamb stuffed with parsley and served
with vegetables and home made croquettes of potatoes

B1,295 Menu of the Month: 3 dishes

B750 Angus Beef Tartar prepared at the table, flamed with cognac