STARTERS
- Garden Bleu
- Mixed Lettuce, Pickled Quince, Radish, Tomato, Walnuts, Blue Cheese Dressing
- 560
- Asparagus Velouté
- Green Asparagus, Black Truffle, Poached Egg
- 510
- Melon Gazpacho
- Compressed Melon, Citrus, Cucumber, Fresh Basil
- 490
- Beef Carpaccio
- Wagyu Tenderloin, Cured Yolk, Parmesan Cheese, Rocket Leaves
- 680
- Charred Octopus
- Charred and Seared Tentacles, Romesco Sauce, Squid Ink Mayonnaise, Crispy Onion
- 570
- Scallops
- Seared Scallops, Cauliflower Purée, Tangerine Reduction
- 565
Seafood
- Seared Yellowfin Tuna
- Lime, Avocado, Coriander, Fine Beans, Confit Tomatoes
- 790
- Lobster Thermidor
- Creamy Mushroom, Parmesan, Brandy
- 1520
- Pan-Seared Norwegian Salmon
- Orange Beurre Blanc, Root Vegetables, Onion Pickles
- 790
- Pistachio Crusted Black Cod
- Parsnip Purée, Baby Carrots, Beurre Blanc
- 950
Vegetarian
- Tamarind-Glazed Aubergine Steak
- Parsnip Purée, Sautéed Spinach, Homemade Apple Chutney and Turmeric Popcorn
- 520
- Grilled Cauliflower Steak
- Walnut Salsa, Sage and Purée
- 550
- Roasted Squash
- Smoked Cashew Purée, Piquillo Pepper, Pumpkin Seed Crumble and Tamarind Dressing
- 520
MEAT
- Tajima Wagyu Tenderlion
- Truffle Potato Purée, Charred Onion, Oyster Mushroom and Jus
- 1845
- Pan-Seared Duck Breast
- Vanilla Pumpkin Purée, Glazed Heirloom Beets, Pickled Shallots, Hibiscus
- 825
- Pork Ribs
- Braised Ribs, Guava Barbecue Sauce, Mango Chutney
- 695
- T-bone Steak
- Confit Garlic and Roasted Shallots
- 1840
SIDES
300 each
- Mixed Green Salad, Walnuts, Feta Cheese, Lemon Dressing
- 300
- Roasted Root Vegetables, Spring Onions, Maple Syrup
- 300
- Sautéed Mixed Mushrooms, Yakiniku Sauce, Sesame Seeds
- 300
- Roasted Baby Potatoes, Thyme, Garlic, Brown Butter
- 300
- Mashed Sweet Potato, Organic Coconut Oil, Macadamia Nuts
- 300
- Pommes Frites
- 300
Dry-Aged Meat Selection
Baltic (Germany)
- 12-ounce Striploin
- 1,520
- 12-ounce Rib-Eye
- 2300
- 36-ounce Côte de Boeuf for two
- 4,400
Galicia (Spain)
- 12-ounce Striploin
- 1,750
- 12-ounce Rib-Eye
- 2,680
- 36-ounce Côte de Boeuf for two
- 5,650
Simmental (Switzerland)
- 12-ounce Striploin
- 1,250
- 12-ounce Rib-Eye
- 2,100
- 36-ounce Côte de Boeuf for two
- 3,100
DESSERTS
- Tropical Shores
- Marinated Pineapple, Mint, Pineapple Crema, Piña Colada Sorbet
- 350
- The Lighthouse Lemon Tart
- Lemon Custard, Italian Meringue, Kumbawa Zest, Lemongrass Sorbet
- 350
- Rustic Chocolate Cake
- Valrhona Manjari 64%, Crémeux, Cocoa Tuile, Chocolate Ice Cream
- 375
- Poached Pear
- Hibiscus Syrup, Vanilla Cream, Vanilla Ice Cream, Almond Crumble
- 350
- The Lighthouse Homemade Sorbet and Ice Cream
- Per Scoop 75
Prices are in Seychelles Rupees as per government law and subject to 10% service charge and 15% VAT.