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Fine Dining a la carte menu
'GRANDE MENU'
$95.00
The Le Bon Bolli "Grand Menu" is world renowned. Sit back and
allow our talented food artists
to guide you through a spontaneously designed, sumptuous
multi-course menu
Life is for living ..... start now!
LES POTAGES
SOUP
Nage de veau et cepes
Cappuccino of porcini and veal consomme $16.00
Creme de homard servi de crevette en
croute
Creamy lobster froth with grilled prawn tails
in chive pastry $18.00
Consomme de tomata servi d'une
tartelette d'oeuf de caille
Tomato consomme with poached quail egg tart
$16.00
LES ENTREES
FIRST COURSE
Parfait de foie gras d'oie
Foie Gras Parfait with black pepper brioche,
apple pastry and fig jam $18.00
Tortellini de homard et petits pois
a la nage de safran
Fresh crayfish and green pea tortellini in a
saffron lobster nage $20.00
Tarte Tartin de tomate et souffle de
fromage bleu
Tomato tart tartin and blue cheese souffle on
black olive juices $18.00
Ris de veau caramelise au jus pommes
servit de truffles
Caramelised veal sweetbreads with fresh
truffle jus and roasted celeriac puree $20.00
Salad de rokette et coquilles
Saint-Jacques
A light salad of rocket and sauteed scallops
in mandarin vinaigrette with fresh
avocado and brie croutons $20.00
SORBETS
Sorbet de Campari et orange
Campari orange sorbet $7.50
Malibu et banane
Malibu banana spoon $7.50
Sorbet de citron vert parfume a la
menthe
Fresh lime and pepermint sorbet $7.50
Sorbet de Midori et melon
Midori and melon sorbet $8.50
Gratie de framboise et "Coca
Cola"
'Raspberry and coke water ice grantie $7.50
LE PREMIER
MAIN COURSE
Roti de canard a l'Asiatique
Double roasted duck leg in ginger crepe with
sweet sour cucumber
and kumara tempura $32.00
Lapin braise au morille et crepes
servit de Puy de lentilles
Braised saddle of rabbit with morels and cepes
on puy lentils,
sauteed with beans and roast lardons $32.00
Filet boeuf fume servit de beignet a
l'echalote braise
Smoked fillet of beef with port braised
shallots and smoked mushroom beignets,
on pommes garlic dumplings in saffron butter sauce $31.00
Cassolette de chevre sauvage a la
creme de gin
Feral Thar stew in gin cream with chestnut
spatzli
and maple glazed sprouts and parsnip $32.00
Poisson du jour prepare a la facon
du chef
Chef patron's fresh seafood innovation
depending on availability and quality POA
Poulet du jour prepare a la facon du
chef
Chef patrons poultry dish innovation using
fresh produce POA
SUPPLEMENTS
All side orders priced at $6.50
Broccolis a la vapeur
Steamed broccoli with almond noisette
Champignons fumes
Lightly smoked baliwak mushrooms with black
olive, thyme and confit garlic
Choux fleur gratine
'Gratinated cauliflower fleurettes with
gruyere cream sauce
Roti de pommes de terre
Roasted rosemary Jersey bennies potatoes
Citrouille caramelisee et patate
douce
Caramelised roasted pumpkin and golden kumara
Oignon rouge au roti de thym a
l'huile olive
Red onions roasted in extra virgin olive oil
and fresh thyme
Saute de spatzli et marron glace au cirop d'erable
Sauteed spatzli with maple glazed chestnuts
Saute de choux avec des lardons fumes et pommes
douce
Sauteed savoy cabbage with smoked bacon and
sweet apples
LES DESSERTS
DESSERT
$12.50
Le Grand plat au chocolat
Decadent chocolate tasting platter of dark
Belgium
chocolate mousseline, white chocolate tempura,
chocolate pistachio fudge ice cream,
warm double dark chocolate cake,
hot chocolate butterscotch sauce
$24.00 for two
Bavarois aux framboises sur un biscuit chocolate a
la cannelle
Raspberry bavious on chocolate cinnamon
shortbread with a tian of black
chocolate and raspberry compote $12.00
Souffle patissier a la vanille et au marzipan
Vanilla custard and marzipan souffle with
frangelico anglaise
and butterscotch ice cream $14.00
Pudding chaud a l'erable servi de poires
carmelisees
Hot maple pudding with caramelised pears and
figette beignets $12.00
Tarte tartin a l'ananas et a la banane
Caramelised pineapple and banana up-side-down tart
with coconut ice cream and Malibu fudge
$12.00
Gorganzola servi de figues et de tuilles au
gingembre
Gorgonzola withsliced melon and ginger tuille
on star anise syrup $14.00
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