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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We had an enjoyable birthday dinner at the cozy and romantic Bistro Gentil. The Chef and his team put much love into their dishes. They are beautifully plated. The menu... read more 
jdwhitemaui
October 12, 2018
