Bar-A-Thym
Pork Cheeks Pan Seared
ToothFish Carpaccio
King Prawn in Romesco
Angel Hair with King Crab
Aioli Sauce - Garlic, Olive Oil, Egg Yolks, and Lemon Juice
To accompany the Bouillabaisse, served separately to prevent the emulsification of the egg yolks (cooking the eggs)
Bouillabaisse with Cod
Traditionally a dish by the fishermen of Marseille, using the fish that could not be sold to broil into a stew.
The Pigeon with Mushroom and Cauliflower
18 Gemmill Lane
Open: Noon to 3pm (Monday to Friday), 6 to 10.30pm (Monday to Saturday). Closed on Sunday
Tel: 6557-2224
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