REVA NUI

S/Y REVA NUI

Sample menu by Chef Jérémy RIT

BREAKFAST

Fresh fruit platter, granola, cheese and cured meat served every morning

Salmon Benedict, Kaffir lime hollandaise sauce

Herb & feta omelet, Heirloom tomato salad

Tortang Talong (baked aubergine omelette) with scalion & ricotta

Coconut & chia seed power bowl with freshly cut mango, flaxseed, blueberry and cashewnuts

Homemade crêpes filled with banana and strawberries

French toast: Thick brioche, sea salt caramel and passion fruit

LUNCH

Lobster salad, citrus and crunchy fennel, and passion fruit dressing

Tataki de boeuf: Served with ponzu sauce, black radish and fresh herbs

Scallop carpaccio, lime, pink peppercorns, and vanilla oil

Grilled sea bass, vegetable vierge, provence herbs, and Thai rice

Crab salad, pomelo, charred avocado, fresh herbs and chili oil

Tahitian raw fish, red tuna, fresh coconut milk, crunchy vegetables

Chicken thigh skewers served in a pitta with a tabbouleh, Greek yoghurt sauce and red onion picckles

APERITIFS

Buckwheat blinis with trout roe - Tomato and raspeberry gazpacho

Shrimp tempura, black garlic aioli - Calamari carbonara, sage fritter

Bream ceviche - Sea bass sashimi

Comté gougères - Mini fish burgers

Radish with seaweed butter - Caviar chawamushi - Sea rillettes toast

Cod fritter, shalots and gerkins relish

Parmegianno short bread and tuna tataki

DINNER STARTERS

Cuttlefish confit and grilled, roasted cauliflower cream with tahini & chicken juice with liquorice

Asparagus and parmegiano tartelette with pistachio sabayon and bottarga

Sea trout cooked with polenta in leeks leaves, buttersquash, trout eggs & chives sauce

Tomatoe and white miso velouté, shellfish & mustard seeds

Beef tataki, caviar from Aquitaine & toum sauce

Red snapper crudo, sobressade savory custard, Xeres mirror and jalapenos pepper

Bluefin tuna tartar, confit egg yolk in soy sauce, fresh cucumber, juniper powder & crispy tapioca

DINNER MAIN

Scallop, some fresh and raw, others marinated in XO and semi-dried.

Fresh fennel and lime salad, pilpil sauce of their coral & preserved lemon

Lamb saddle stuffed Provençal-style, served with thyme-infused sauce and garlic, sautéed spinach and potato mille-feuille

Lobster, poached in red butter, smoked potatoes, stired pakchoï, grilled pamplemousse & hollandaise champagne sauce

Beef filet chargrilled, crispy canelloni of the brisket, beluga lentils, roasted aubergine served with a truffle & beef sauce

Dover sole filet, cooked “meunière” with voatsypiferi pepper, oyster cream and oyster leaves, potatoe & algae gnocchi

Bresse chicken breast with yellow wine, chicken thighs croquettes with ras el hanout, herbs, fig oil, and mango vinegar

Duck breast, seared and gently smoked, porcini tatin tart, foie gras shavings, black olives & cocoa sauce & hazelnut oil

DINNER DESSERTS

Orange greek yogurt, semolina and Kalamata olive oil short bread, blood & supreme orange blossom water meringue

Figs tartelette, mascarpone and vanilla light chantilly & balsamic caramel

Lemon gateau infused with limoncello, lemon cream & raspberry coulis

Almonds, freshly picked, Basque cheesecake & minute made cherry marmelade

Honey, pollen, chantilly cream, honey financier & fresh peaches

Chocolate mousse quenelle, crunchy peanuts & salty banana caramel

Pistachio biscuit and nougatine, Iranian safran cream & rose custard

Hazelnut, caramelized and sliglty salted, praliné, hazelnut biscuit & sprinkled with miso caramel