BAGATELLE LAUNCHES A NEW MENU: More than just a pulsating hotspot, Bagatelle is a culinary destination that serves up fantastic French fare. Head Chef Ricardo Goncalves has reimagined the Bagatelle menu, introducing six delectable new dishes. The tartare de thon is one of the restaurant’s most popular dishes and now has a twist, serving the yellowfin tuna with avocado puree, cucumber & jalapeno salsa and blood orange dressing. Another new starter is La Tomate-a beef tomato stuffed with homemade fresh ricotta, heirloom cherry tomatoes, black olive granola, tomato consommé and basil vinaigrette. Two new hot starters that are sure to make a delicious impact are crispy octopus à la grenobloise, lemon & parsley puree, caper aioli & brown butter jus gras and Saint Jacques en croute, which is comprised of Hokkaido scallops baked in is own shell in puff pastry with salsify, sea herbs and a seaweed velouté. A French classic has made its way onto the new menu, canard à l’orange offers up the tender duck, alongside chicory marmalade and Seville orange puree. Proving a delightful addition to the dessert offering, the profiteroles aux pommes are perfectly sweet with a fruity twist.
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