Dinner menu

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First Course

Oysters, champagne vinegar granita 6/18 12/33
Root vegetable salted, buttermilk, les herbes salées 15
Mushroom roasted, puree, kimchi 15
Beef tongue, sauce Gribiche, onions, apple 15
Bouillabaisse smoked, monkfish, tarragon 19
Scallop carpaccio, avocado, lime 21
Callamari poached, charred ginger, pear and pistachio 18
Conscious of the environment and sustainability Le Local uses prime quality local ingredients when possible.

Main Course

Cod poached, herb-crust, parsnip 33
Duck breast, carrot, fig 31
Three cheese ravioli, port sauce, duck confit, shiitake, arugula and parmesan  31
Sea bass, fennel, panzanella, blood orange  33
Striploin, potatoes, Brussels sprouts, chimichurri 39
Executive chief Dylan Baird