Restaurant Le Mystique
An irrestible way to pamper the senses
Chef Gregory presents:
Ceviche of salted cod, slowly cooked king crab,
marinated pumpkin, cream of wasabi and fennel ice
Zealand oyster with avocado, marinated radishes and ponzu.
Zealand oyster with salsify, Jerusalem artichoke and hay sauce,
Sea bass on salty rock,
aïoli and spicy bouillabaisse (*)
Nortgh Sea sole with langoustine, cream of butter Scotch,
celeriac, butternut and calamasi sause (**)
BBQ savage partridge, risotto croquet, braised chicory,
Tortellini of partridge with a sauce of king bolete
Mousse of yoghurt, beetroot and raspberry, cream of blackberry
and vanilla ice cream
Closed on Sundays and Mondays. Open for dinner from 6:30pm until 9:30pm, and for lunch from 8 persons, only on reservation.
Annual leave from 19.07.15, open again on Thursday 13th of August 2015!