Bienvenue au Bistro Gentil
Appetisers:
- Oyster, mignonette/8 ea
- Manuka smoked olives/8
- Rosemary ciabatta and butter/9
- Mushroom croquette, aioli/6 ea
- Beef croquette, onion caramel, hot mayonnaise/6 ea
- Salt cod croquette, preserved lemon mayonnaise/7 ea
- Chicken liver parfait cigar, quince paste, ash/8 ea
- French onion soup, gruyere crouton/16 small/23 large
- Earth board, selection of 3 cheeses, house chutney, walnut, croutons, ciabatta/36
Entrées:
- Deep fried baby back ribs, white bbq sauce, pickled red cabbage/26
- Seared swordfish, ginger ponzu, pickled mandarin, wasabi mayo, nori tapioca cracker/26
- Baked goats cheese, walnut crumb, marsala mayonnaise, roasted parsnip, peach chutney/24
Principals:
- 250g Peppered ribeye, creamy mash potatoes, black garlic jus/57
- Market fish, calamari, cauliflower purée & fried, curry, almonds/49
- Red Tussocks venison striploin, celeriac purée, red cabbage, sundried tomatoes, sunflower seeds/52
- Lumina lamb backstrap, romesco, garlic harissa dressing, aubergine purée, cashew, broccolini/52
- Salt-baked beetroot, whipped ricotta, smoked beetroot purée, aji verde, puffed rice/42
- 200g Angus reserve beef fillet, red onion relish, potato dauphines, café de paris butter, onion caramel/65
Accompagnements:
- Bistro’s signature truffle fries/15
- Creamy mash potatoes, chips/16
- Asparagus, fried egg mayonnaise, chorizo crumb/17
- Steamed brocoli, blue cheese sauce, pumpkin seeds/16
Desserts:
- Mini Bistro dessert /8
- Vanilla crème brûlée, peanut crumb, berry sorbet/20
- Fig cheesecake, poached pear and syrup, biscoff crumb/19
- Tiramisu parfait, mascarpone and amaretto espuma, savoyardi, cacao/20
- Dame Blanche, vanilla ice cream, hot chocolate ganache, nuts/18
- Selection of house-made ice cream and sorbet/17
- Affogato, vanilla ice cream, espresso, liqueur of choice /24
Bon appétit !
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Rare is it that I find a restaurant that can satisfy my tastes and feel comfortable dining in - the portions are just the right size, not too small or... read more 
siobhanplace8
May 29, 2020
