HIBERNIA RESTAURANT lUNCH & DINNER MENU
RESERVATIONS ARE REQUIREDSOUPS & STARTERS
SOUPE DE POISSON ANTILLAISE.
Caribbean fish soup served with its accompaniments; Garlic croutons, grated Gouda cheese & chilli flakes in olive oil. 16.50
THOM KHA GAI.
Thai chicken soup delicately flavoured with galangal, lemongrass, bergamot & young coconut. 15.50
VELOUTE DE CHAMPIGNONS DES BOIS AGREMENTE D’UN NUAGE DE JASMIN.
Forest Mushroom soup enhanced with a Jasmine froth. 16.00
ASSIETTE DE POISSONS DES ANTILLES FUMES PAR NOS SOINS.
Hibernia’s freshly smoked Caribbean fish selection, (Tuna, Mahi-mahi & Wahoo);Served finely sliced with horseradish-ginger cream cheese & Toasted homemade brown bread. “Our Specialty”. 23.50
SASHIMI DE THON, THAZARD ET LANGOUSTE. 24.50
Sashimi: local Yellowfin Tuna: Wahoo with Aonori; Lobster with ginger & lime.
TERRINE DE FOIE GRAS MAISON,COMPOTE DE MANGUE & PASSION AU YUZU,PERLES DE RHUM; PAIN A LA CITROUILLE.
Foie Gras terrine served with mango, passionfruit & yuzu compote; Rum pearls & toasted pumpkin bread. 28.75
TARTELETTE DE LANGOUSTE & ECHALOTES, EMULSION DE CHAMPIGNONS.
Lobster & shallots tartlet with mushrooms emulsion. 19.50
SALADE VARIEE, KIMCHI MAISON, NOIX DE CAJOU, BLEU D’AUVERGNE.
Seasonal salad with blue cheese, home-made kimchi & cashews; Vinaigrette dressing. 18.00
MAIN COURSES
FILET DE DORADE, MIRIN ET MISO BLANC, GRATIN BUTTERNUT ET CHRITOPHINE
Pan-grilled Mahi-Mahi; Mirin & White Miso dressing, Served with oven-baked butternut squash & chayote. 38.00
TAZARD GRILLE, ASSAISONNEMENT CIRONNELLE & BERGAMOTE, PUREE DE MANIOC.
Grilled wahoo seasoned with lemongrass & bergamote; Accompanied by Cassava puree. 39.00
“THOM YAM TALEY”.
lobster, mussels, mahi-mahi & baby squid delicately cooked & served in a ‘Hot & Sour’ Thai broth; accompanied by Jasmine scented rice. ‘Spicy’. 40.00
CASSEROLE THAILANDAISE DE ‘CRAYFISH’ AU BASILIC ET AU LAIT DE COCO
Basil & coconut-milk Thai casserole with crayfish (out of the shell); served with steamed rice noodles. “Spicy”. 52.75
CRAYFISH SAUTE, SAUCE AU SAFRAN; POIREAUX & GINGEMBRE EN JULIENNE, EDAMAME ROTI AU EPICIES, RIZ AU CITRON.
Sautéed crayfish (out of the shell) with Saffron sauce; Julienned leeks with ginger, Edamame roasted with spices; lemon zest seasoned rice. 53.50
LANGOUSTE ROTIE, SAUCE VANILLE, COURGETTES & AUGERGINES POELEES, RIZ COLANT AU LAIT DE COCO & A LA PAPAYE.
Grilled lobster tail (out of the shell) with vanilla sauce, sautéed courgettes & Japanese eggplant; sticky rice cooked with coconut milk & papaya. 53.50
FILET DE BOEUF GRILLE, BEURRE MAITRE D’HOTEL A L’AIL NOIR;GRATIN DE POMME DE TERRE.
Grilled Angus beef tenderloin, “Maitre d’Hotel” butter with black garlic; Served with potato gratin. 48.50
MAGRET DE CANARD POELE, SAUCE TAMARIN & MIEL DE SARRASIN; POLENTA TOMATES CONFITED ET NOIX DE CAJOU.
Perigord duck breast pan-grilled & finely sliced; tamarind & Buckwheat honey sauce; Polenta cooked with oven-dried tomatoes & cashews. 44.00
DESSERTS
Warm chocolate brownie with fresh mint icecream. 13.50
Prunes marinated in Cognac & coated with chocolate, served with chestnut icecream & chocolate-Armagnac sauce. 14.50
White chocolate & Lavender icecream meringue cake. 13.50
Hibernia’s Rum Raisin icecream with aged rum. 13.00
Homemade Icecreams & Sorbets: Combine any 3 flavours 11.50
ICECREAMS & SORBETS
Chestnut, Mango, Yuzu, Coconut, Chocolate, Macha, Fresh Mint, Irish Coffee, Vanilla Bean, Lavender.
13% Gov. tax and Service Charge of 15% will be added
Our prices are in US
13% Gov. tax and Service Charge of 15% will be added
We accept Visa & Mastercard.
We source local & organic whenever possible.
All our dishes, breads & icecreams are prepared from natural & unprocessed products.