Mauritius at Anahita

(-g) Tartare de Bœuf Beau Champ - Beef Tartar, Quail Egg, Pumpkin Mustard, Herb Salad, Melba Crouton
(gf) Saumon à La Parisienne - Salmon Confit, Vegetable Macedoine, Herbs, Watercress Dressing
(-g) Asperges Vertes de l’Ile Maurice - Steamed Green Asparagus, Fried Quail Egg, Cantal Cheese, Hard Yolk Mayonnaise
(gf) Carpaccio de Marlin Fumé - Smoked Marinated Marlin, Beetroot, Salmon Roe, Pickled Vegetables, Horseradish, Buckwheat Chips
Aïoli de Fruits de Mer - Prawns, Mussels And Clams Aïoli, Zucchini,Tomatoes, Basil
(veg) Soupe à l’Oignon - New Style Onion Soup Broth, Cheese Croquette
6 Oursins ou 6 Huitres Creuses Locales - 6 Sea Urchins or 6 Local Oysters, Lemon, Country and Buckwheat Bread
(-g) Bisque de Crustacés, Crouton de Rouille d'Oursin - Seafood Bisque, Shrimps, Sea Urchin Aioli Crouton
Foie Gras Poêlée de Souillac et Fruits Rouges - Seared Foie Gras de Souillac, Red berries, Apple, Crouton, Ponzu Sauce
(-g)(n)(p) Rillette de Porc aux 5 Épices - 5 Spice Pork Rillette, Country Bread, Herb Salad, Gherkins, Pickled Onions
(-g)(n)(p) Planche de Bayonne - French D.O.P Bayonne Cured Ham, Country Bread, Herb Salad, Pickles
(n) Frissée aux Lardons - Endives, Baby Romaine, Curly Salad, Crouton, Turkey Bacon, Egg, Walnuts, Shallot Dressing

(n) Terrine de foie gras de canard de Souillac (100g)
(n) Duck confit foie gras de Souillac (100g)

Huitres Fine de Claire
1 piece or 3 pieces or 6 pieces
12 Oursins Locaux - 12 Local Sea Urchins
Grand Plateau de Fruits de Mer de l’ile Maurice (pour deux)
Local Seafood Tower (serves two) - 4 Local Oysters, 4 Pearls Oysters,4 Sea Urchins, 2 Jumbo Prawns,2 ½ Rock Lobster Tails, Clams, Crab Meat Salad
Caviar d’Aquitaine (30g)
French Caviar d’Aquitaine (30g)

Bouillabaisse de Poissons et Langouste Façon Beau Champ - Saffron Fish and Lobster Bouillabaisse (serves two)
(gf) Grosses Crevettes ou Langouste à La Provençale - Provençal Sautéed Jumbo Prawns or Grilled Local Lobster
(gf) Entrecôte de Bœuf Wagyu d’Australie M9 (400g) - Australian Rib Eye Wagyu Beef, M9 Grade (400g) (Serves Two)
(gf) Côte de Bœuf d’Australie, Coupe Tomahawk (1kg) - Australian Beef Rib Eye Tomahawk (1kg) (serves two)
All steaks are served with green beans, roasted vegetables And truffle mashed potatoes

Monday/ Thursday
Free Range Chicken “Grandmother’s Style”, Roasted Garlic, Cooking Jus
Tuesday
Marinated and Roasted Lamb Leg from New Zealand, Garlic, Thyme Jus
Wednesday/ Sunday
Honey Mustard Glazed Marinated Pork Ribs, Old Fashioned Mustard Sauce
Friday
Marinated Picanha Beef Cut, Truffle Jus
Saturday
Mauritian Guinea Fowl, Lemon Leaves, Garlic, Chicken Jus

All Rotisserie dishes are accompanied with potato gratin and roasted Provençal vegetables

(veg)(n) Tourte de Légumes et Champignon - Vegetable and Mushroom Puff Pastry, Mixed Green Salad, Black Olives, Xeres Dressing
(veg) Roulade de Légumes de Saison - Fennel and Tomato Compote, Vegetable Ratatouille, Sheep Cheese Shavings
(gf) Filet de Capitaine à La Camarguaise - Seared Capitaine Fish, Zucchini, Artichokes, Peas and Tomatoes Squid Ink Pilaf, Saffron Sauce
(gf) Marinière de Moules de Bouchot - Marinière Mussels White Wine Sauce, Garlic-Parsley, French Fries
(-g)(n)(p) Papillote de Mahimahi à La Basquaise - Steamed Dorado Fish, Piperade, Vegetable Tian, Espelette Pepper Sauce, Chorizo Spread Toast
(gf) Pièce du Boucher (200g) - Butcher’s Cut, Shallot Confit, Roasted Potatoes, Stuffed Mushrooms, Red Wine Sauce
(gf) Tournedos de Bœuf (180g) - Seared Beef Tenderloin, Lard, Garlic Confit, Thick Cut Chips, Celery Root Purée, Sautéed Mushrooms, Infused Hay Beef Jus
(n)(gf) Paupiette de Volaille Fondante, Champignons et Truffe - Free Range Chicken Truffle and Mushroom Roll, Spelt Pilaf Roasted Vegetables, Lemon Leaf Chicken Jus
(gf)(p) Poitrine de Porc aux Haricots Tarbais A.O.C - Slow Cooked Pork Belly, White D.O.P Tarbais Beans, Braised Lettuce, Pearl Onions, “Charcutière Mustard Sauce”
Duo D’agneau en Croûte de Feuilles de Curry - New Zealand Rack of Lamb and Saddle, Curry Leaf Crust, “Home Style” Roasted Ratatouille, Basil Oil, Thyme Lamb Jus

Accord Mets et Vins
Every night our multi award-winning chef, Nicolas Vienne and Beau Champ Restaurant Chef Patrick Soochit will be pleased to create a special six course menu for you that highlights the best that the area and the local market has to offer and wine paired with our sommelier, Manaw Jeetdeeal’s recommendation.
*24 hour advance booking is required