SUSHI EXPERIENCE PLATTERS (Not inclusive for full board guests) TASTE OF THE TRADITIONAL (6PCS) APPETIZER CHEF LU HTET SIGNATURE MAKI (6PCS)

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Gregory Chapman
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TASTE OF THE TRADITIONAL (6PCS) Cucumber Roll 150 Cucumber, mayonnaise, nori sheet Avocado & Cream Cheese Roll 160 Sushi rice, nori, avocado, cream cheese California Roll 240 Sushi rice, avocado,

1 TASTE OF THE TRADITIONAL (6PCS) Cucumber Roll 150 Cucumber, mayonnaise, nori sheet Avocado & Cream Cheese Roll 160 Sushi rice, nori, avocado, cream cheese California Roll 240 Sushi rice, avocado, cucumber, crab stick, mayonnaise, tobiko CHEF LU HTET SIGNATURE MAKI (6PCS) Shrimp Tempura Roll 240 Sushi rice, nori, asparagus, tempura prawn, spicy mayonnaise, sesame seeds Spicy Tuna Roll 250 Sushi rice, nori, tuna, spicy mayonnaise, tongarashi, spring onions, chili oil Shredded Crab Roll 280 Sushi rice, nori, crab stick, unagi, shrimp, spicy mayonnaise, spring onions Crispy Soft Shell Crab Roll 350 Sushi rice, nori, soft shell crab, spicy mayonnaise spring onions, fried ginger and garlic NEW AGE SASHIMI Red Snapper 320 Sliced local Red Snapper, yuzu, ginger dressing Octopus 320 Thinly sliced octopus, teriyaki, Japanese spices, chives TRADITIONAL SASHIMI (8PCS) Tuna 250 I Snapper 250 Unagi (marinated and cooked Japanese style eel) 350 TRADITIONAL NIGIRI (8PCS) Tuna 180 I Snapper 180 Unagi (marinated and cooked Japanese style eel) 340 Full Board guests are entitled to 2 course menu. Selected items with supplement. (Appetizer & *Main Course) or (Appetizer & Dessert) or (*Main Course & Dessert) *1 Sushi Plate is equivalent to 1 Main Course SUSHI EXPERIENCE PLATTERS (Not inclusive for full board guests) Small Combo Platter pieces assorted traditional sashimi & choice of 1 maki roll Large Combo Platter pieces assorted traditional sashimi & choice of 2 maki rolls APPETIZER Beef Carpaccio served with mixed salad, cigar of Parmesan cheese 460 Classical Niçoise Salad with seared tuna, soft boiled egg 330 Caesar Salad with grilled chicken, crispy bacon, croutons 260 Fresh Fruit and Vegetable Salad with honey-mustard dressing 270 MAIN COURSE Spaghetti with pesto sauce 300 Roasted Chicken Leg, spinach galette, jus 310 Red Snapper Fillet, vegetable chop suey, parsley rice 350 Signature Beef Burger, brie cheese green olive tapenade, bacon, French Fries 360 Entrecôte, pommes paille, sauce béarnaise, green salad 710 Seafood platter (For 2 persons Not inclusive for Full Board guests) 3,500 DESSERT Black Forest with raspberry sorbet Orange crème brulée with coconut sorbet Selection of homemade ice cream and sorbet Fresh Fruit Platter Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

2 THE SOUPS TO START THE JOURNEY The Egg I L œuf 250 Cooked at low temperature, creamy carbonara and roquefort cheese, duxelle of mushroom, parsley emulsion, bread chips Cuisson basse température, carbonara crémeuse et roquefort, duxelle de champignon, émulsion de persil, chips de pain Yellow Fin Tuna I Le Thon Rouge 260 Like a cannelloni yellow fin tuna tartar, raspberry vinegar, Togarashi spices, coconut surprise, espuma of wasabi and mirin Comme un cannelloni, tartare de thon rouge au vinaigre de framboise, Togarashi, surprise de noix de coco, espuma de wasabi et mirin Oysters I L Huitre 340 Sashimi of oysters, cream of avocado and kiwi, pickled vegetables, spicy snow Sashimi d huitre, creméux d avocat et kiwi, pickles de légumes, neige piquante Duck Liver I Le Foie Gras 340 Pan seared escalope of Foie Gras, beetroot in various forms, jelly of raspberries, crumble of bitter cacao Escalope de Foie Gras poêlé, betterave en déclinaison, gelée de framboises, crumble de cacao amère Onion Soup I La Soupe d Oignon 220 Onion consommé flavoured with white balsamic vinegar jelly, onion cream flavoured with Cantal cheese Consommer d oignon, gelée de vinaigre balsamique blanc, crème d oignons et Cantal Around Tomato I Autour de la Tomate 220 Tomato water and espuma, red fruit pearls flavoured with peppermint, ginger syrup Eau de tomate et en espuma, perles de fruits rouges à la menthe poivrée, sirop de gingembre FROM THE INDIAN OCEAN Red Snapper of Seychelles I Le Bourgeois des Seychelles 450 Freshly caught red snapper fillet, risotto of plomb pasta and beetroot, citrus flavours of the world Fraichement pêché, risotto de pates plomb à la betterave et agrumes du monde Lobster I La Langouste 1100 Vacuum cooked lobster medallions, bisque flavoured with lemon and mint, fresh gnocchi, cream of plantain Médaillons de langouste cuit sous vide, gnocchi bisque parfumée à la menthe citronnée, crèmeux de plantain King Prawns I Les Gambas 550 Slow cooked gambas, Venere rice purée, roasted asparagus, guacamole of mango and passion fruit, curry sauce, coconut air Gambas en basse température, riz Venere de chine en purée, asperges rôties, guacamole de mangue et passion, sauce curry, nuage coco

3 THE SWEET FINISH The Pineapple I L Ananas 240 Poached pineapple, coconut milk panna cotta, tutti frutti sorbet, crispy tuile Ananas poché, panna cotta au lait de coco, sorbet tutti frutti, tuile croustillante RICHNESS OF THE EARTH Pluma of Pork I Pluma de Porc Ibérique 600 Certified Iberique pork pluma,powder of bacon and onion, potato espuma, homemade BBQ sauce with Jack Daniel s Pluma ibérique de porc rôtie, poudre de bacon et oignon, espuma de pommes de terre, sauce BBQ au Jack Daniel s Prime Beef Fillet I La Force du Bœuf 680 US certified prime Angus beef fillet, coffee jus, butter of burnt capsicum, poupetton swiss chard, vegetable tempura Tournedos de bœuf Angus, jus au café, beurre de poivron brulé, poepetton de blette, tempura de légumes Duck Breast I Le Canard aux Parfums d Asie 620 Asian inspired duck breast, spring onion sauce, nashi pear, mousseline of carrot and stem ginger Magret de canard simplement sauté, sauce vierge de cebette, poire nashi, mousseline de carotte au gingembre confit Our Vegetable Medley I Notre Farandole de Petits Légumes 290 Capsicum coulis and fresh seasonal vegetables Coulis de poivron et légumes du moment Island Inspired Daiquiri I Le Rhum Local 260 Red fruit daiquiri, coconut crumble and espuma, sorbet of locally produced Takamaka white rum Daiquiri aux fruit rouges, crumble et espumas à la noix de coco, sorbet au rhum blanc Takamaka Chocolate of Tanzania I Le Chocolat Noir Mi-Amére 260 Croquant of Tanzanian chocolate, cream of chocolate caramel, small macaron, blackcurrant sorbet Croquant au chocolat de Tanzanie, crèmeux au chocolat caramel, petit macaron, sorbet cassis Chilled Soufflé I Soufflé Glace 240 Raspberry cols soufflé, pistachio sponge bread, exotic tuile La soufflé glace à la framboise, pain de genes pistache, tuile exotique FROM CHEF BENJAMIN AND HIS TEAM Cyann is the Haute Cuisine restaurant of the resort. We offer a selection of signature dishes that combine the precision of the French Culinary techniques with the lightness and flavours of local and Asian influences. Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

4 THE SOUPS TO START THE JOURNEY The Egg I L œuf 250 Cooked at low temperature, creamy carbonara and roquefort cheese, duxelle of mushroom, parsley emulsion, bread chips Cuisson basse température, carbonara crémeuse et roquefort, duxelle de champignon, émulsion de persil, chips de pain Yellow Fin Tuna I Le Thon Rouge 260 Like a cannelloni yellow fin tuna tartar, raspberry vinegar, Togarashi spices, coconut surprise, espuma of wasabi and mirin Comme un cannelloni, tartare de thon rouge au vinaigre de framboise, Togarashi, surprise de noix de coco, espuma de wasabi et mirin Oysters I L Huitre 340 Sashimi of oysters, cream of avocado and kiwi, pickled vegetables, spicy snow Sashimi d huitre, creméux d avocat et kiwi, pickles de légumes, neige piquante Duck Liver I Le Foie Gras 340 Pan seared escalope of Foie Gras, beetroot in various forms, jelly of raspberries, crumble of bitter cacao Escalope de Foie Gras poêlé, betterave en déclinaison, gelée de framboises, crumble de cacao amère Onion Soup I La Soupe d Oignon 220 Onion consommé flavoured with white balsamic vinegar jelly, onion cream flavoured with Cantal cheese Consommer d oignon, gelée de vinaigre balsamique blanc, crème d oignons et Cantal Around Tomato I Autour de la Tomate 220 Tomato water and espuma, red fruit pearls flavoured with peppermint, ginger syrup Eau de tomate et en espuma, perles de fruits rouges à la menthe poivrée, sirop de gingembre FROM THE INDIAN OCEAN Red Snapper of Seychelles I Le Bourgeois des Seychelles 450 Freshly caught red snapper fillet, risotto of plomb pasta and beetroot, citrus flavours of the world Fraichement pêché, risotto de pates plomb à la betterave et agrumes du monde Lobster I La Langouste 1100 Vacuum cooked lobster medallions, bisque flavoured with lemon and mint, fresh gnocchi, cream of plantain Médaillons de langouste cuit sous vide, gnocchi bisque parfumée à la menthe citronnée, crèmeux de plantain King Prawns I Les Gambas 550 Slow cooked gambas, Venere rice purée, roasted asparagus, guacamole of mango and passion fruit, curry sauce, coconut air Gambas en basse température, riz Venere de chine en purée, asperges rôties, guacamole de mangue et passion, sauce curry, nuage coco

5 THE SWEET FINISH The Pineapple I L Ananas 240 Poached pineapple, coconut milk panna cotta, tutti frutti sorbet, crispy tuile Ananas poché, panna cotta au lait de coco, sorbet tutti frutti, tuile croustillante RICHNESS OF THE EARTH Pluma of Pork I Pluma de Porc Ibérique 600 Certified Iberique pork pluma,powder of bacon and onion, potato espuma, homemade BBQ sauce with Jack Daniel s Pluma ibérique de porc rôtie, poudre de bacon et oignon, espuma de pommes de terre, sauce BBQ au Jack Daniel s Prime Beef Fillet I La Force du Bœuf 680 US certified prime Angus beef fillet, coffee jus, butter of burnt capsicum, poupetton swiss chard, vegetable tempura Tournedos de bœuf Angus, jus au café, beurre de poivron brulé, poepetton de blette, tempura de légumes Duck Breast I Le Canard aux Parfums d Asie 620 Asian inspired duck breast, spring onion sauce, nashi pear, mousseline of carrot and stem ginger Magret de canard simplement sauté, sauce vierge de cebette, poire nashi, mousseline de carotte au gingembre confit Our Vegetable Medley I Notre Farandole de Petits Légumes 290 Capsicum coulis and fresh seasonal vegetables Coulis de poivron et légumes du moment Island Inspired Daiquiri I Le Rhum Local 260 Red fruit daiquiri, coconut crumble and espuma, sorbet of locally produced Takamaka white rum Daiquiri aux fruit rouges, crumble et espumas à la noix de coco, sorbet au rhum blanc Takamaka Chocolate of Tanzania I Le Chocolat Noir Mi-Amére 260 Croquant of Tanzanian chocolate, cream of chocolate caramel, small macaron, blackcurrant sorbet Croquant au chocolat de Tanzanie, crèmeux au chocolat caramel, petit macaron, sorbet cassis Chilled Soufflé I Soufflé Glace 240 Raspberry cols soufflé, pistachio sponge bread, exotic tuile La soufflé glace à la framboise, pain de genes pistache, tuile exotique FROM CHEF AMIT AND HIS TEAM Cyann is the Haute Cuisine restaurant of the resort. We offer a selection of signature dishes that combine the precision of the French Culinary techniques with the lightness and flavours of local and Asian influences. Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

6 KIDS MENU IN KIDDY PORTION (2 12 YEARS OLD) MAIN COURSE Grilled Fish Fillet 195 Sautéed green peas, lemon, melted butter Homemade Crispy Breaded Fish 180 Tartar sauce, French fries Grilled Chicken Breast 180 Potato purée, green asparagus Spaghetti Carbonara 170 Bacon, parmesan cheese Vegetable Sticks 120 Plate of fresh tomatoes, cucumber, carrots, olive oil French Fries 150 Kids portion DESSERT Dark Chocolate Mousse 165 Cookie Bits Fresh Fruit Salad 155 Selection of Homemade Ice Cream or Sorbet 110 Three (3) scoops Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

7 Seared Lobster I Langoute Juste Snaké Seared lobster marinated in shallot oil, jelly of beetroot and raspberry, purée of citrus fruits and honey, ginger and herb coulis, popcorn tossed in espelette chili Marinée à l huile d échalote, fine gelée de betterave et framboise, purée d argumes au miel, coulis d herbes et gingembre, pop corn au piment d Espelette Petals of Lobster I Minute de Langouste Poached in it s consommé scented with grilled nori, sesame and rice vinegar Pochée dans son consommé parfumé au nori grillé, sésame et vinaigre de riz Grilled Lobster I Langouste Grillée Whole lobster grilled with garlic butter, green pea and champagne cappuccino, carrots parisienne, asparagus, black olive powder Langouste grillée au beaurre d ail, cappuccino de petit pois et champagne, petite parisienne de carottes, asperges, poudre d olives noires Madagascan Chocolate Barre I Barre Chocolatée de Madagascar Pineapple marmalade, saffron ice cream Marmelade d ananas, crème glacée au safran Supplement of Scr 950 for guests on Half Board & Full Board Scr 1,700 for guests on Bed & Breakfast & visitors Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

8 Chicken Egg cooked at low temperature, mushrooms, creamy bacon sauce Œuf de poule en basse température, champignon, sauce crémeuse au bacon Beetroot Veloute, truffle oil Velouté de betterave à l huile de truffe Chicken Ballotine, carrot and ginger, citrus flavoured jus Ballotine de volaille, carotte et gingembre, jus autour du citron Catch of the Day, risotto of plomb pasta flavoured with citrus fruits Pêche du moment, risotto de pate plomb parfumé aux agrumes Turkish Delight Cheese Cake, coconut-chocolate crumble Turkish cheese cake, crumble a la noix coco et chocolat Selection of Ice Creams and Sorbets Sélection de crèmes glacées et sorbets Supplement of Scr 300 for guests on Half Board & Full Board Scr 950 for guests on Bed & Breakfast & visitors Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

9 Smoked Marlin Rillette, warm toast, refreshing salad Rillette de marlin fumé, toast chaud, salade fraîcheur Onion Veloute, white balsamic vinegar Velouté d oignon, vinaigre blanc balsamique Grilled Pork Belly, burnt red capsicum, coffee jus Poitrine de porc grillé, poivron rouge brulé, jus au café Octopus Parcel as a Curry, coriander and lemon-salt couscous Aumônière de poulpe comme un curry, couscous à la coriandre et citron au sel Braised Pineapple, coconut sorbet, crispy tuile Ananas braisé, sorbet noix de coco, tuile croustillante Selection of Ice Creams and Sorbets Sélection de crèmes glacées et sorbets Supplement of Scr 300 for guests on Half Board & Full Board Scr 950 for guests on Bed & Breakfast & visitors Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

10 Red Snapper Carpaccio, guacamole of kiwi and pickles Carpaccio de Bourgeois, guacamole de kiwi et pickles Veloute of Carrot and Cinnamon Velouté de carottes et cannelle One Pot Wonder of the Island Comme un pot-au-feu des iles Sesame Crusted Tuna Tataki, crispy vegetable spring roll Tataki de thon au sésame, nem de légumes croquants Chocolate Bar, mildly bitter cocoa sorbet Barre Chocolatée, sorbet de cacao amer Selection of Ice Creams and Sorbets Sélection de crèmes glacées et sorbets Supplement of Scr 300 for guests on Half Board & Full Board Scr 950 for guests on Bed & Breakfast & visitors Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

11 Salad of Green Beans, Porto and shallots vinaigrette Salade de haricots verts, vinaigre d échalote et Porto Thai Style Soup Soupe Thai Ravioli of Oxtail, bouillon with vegetable garnitures Raviole de queue de bœuf, bouillon de petits légumes Crispy Skin Red Snapper, purée of Venere rice, curry sauce Croustillante de bourgeois, purée de riz Venere, sauce curry Haiti Chocolate Tartlets, old rum and raisin ice cream Tartelette au chocolat de Haiti, crème glacée aux vieux rhum et raisin Selection of Ice Creams and Sorbets Sélection de crèmes glacées et sorbets Supplement of Scr 300 for guests on Half Board & Full Board Scr 950 for guests on Bed & Breakfast & visitors Please note that some food may contain allergens. Kindly inform us with any of your dietary requirements and if consuming raw food is at your own risk.

12 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

13 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

14 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

15 ç All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

16 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

17 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

18 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

19 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

20 All prices are in Seychelles rupees and are inclusive of V.A.T and service charge.

Salade de mesclun aux graines de tournesol et sésame éclats de parmesan

MENU PROPOSAL MENU A at Fr. 45. Salade de mesclun aux graines de tournesol et sésame éclats de parmesan Mesclun salad with sun flower seeds and sesame kernels parmesan shavings Suprême de volaille aux