Gift Vouchers Book Now
Menu

With multi award-winning Chef, Alex Ensor leading the Louis kitchen he ensures the focus is on preparing high quality ingredients very simply without distractions from the flavour of the ingredient itself. While European flavours shine through, Alex and the team work hard to use as many local suppliers as possible.

 

Lunch Menu
Dinner Menu

Oysters

Fresh oysters 5 each
Chef’s mixed dozen 56

Cold

Natural with lemon
Fennel, gin & tonic
Rhubarb granita
Mignonette
Apple & white balsamic
Ponzu & spring onion

Warm

Champagne batter, wasabi mayonnaise
Kilpatrick
Rockefeller
Seaweed butter & nori crumb
Cauliflower cream, lardo
Maître d’hôtel butter

Caviar

Sturia is the flagship brand of Sturgeon, the World’s leading French caviar producer. The caviar is lightly salted which releases its long hazelnut flavours on your palette.

Caviar served on ice with traditional accompaniments and champagne blinis.

30gm tin 150 50gm tin 250

To Start

Sourdough and salted truffle butter 9

Mini choux buns, whipped goats’ cheese and honey 14

Jamon iberico croquettes with chive mayonnaise 14

Smoked fish boulettes and sauce remoulade 13

Entrée

Spring baby vegetable salad with shaved goats cheese, semi dried tomato, shallot dressing sml 18 lrg 28

Smoked, flaked, market fish salad nicoise, baby potatoes, green beans, tomatoes, anchovies sml 18 lrg 28

Fennel and endive salad, Jamon iberico, grapefruit and orange segments, buffalo mozzarella sml 19 lrg 29

Lemongrass cured salmon, avocado puree, sweetcorn, coriander and radish salad sml 18 lrg 29

Handpicked 55 aged beef tenderloin tartare, truffle mayonnaise, pickles, toasted sourdough sml 18 lrg 29

Main

Pan friend market fish, linguini pasta, champagne sauce 36 with cavia 46

Roasted salmon fillet, green asparagus, potato and garlic aioli, lemon zest 36

Champagne battered fish, pea puree, garlic peas, sauce remoulade 36

Hawarden 300bm ribeye, French beans, sauce au poivre 39

Sous vide Te Mana lamb rump, Paris mash, baby carrots, lamb jus 39

Carnaroli mushroom risotto, fresh parmesan cheese, truffle creme fraiche 32

 

Sides

Potato fries with truffle salt 9

Green beans with pistachio pesto 9

Vine ripened tomato salad with balsamic 9

Mixed leaf salad with shallot dressing 9

Dessert

Lemon curd, sour yoghurt foam, crispy crêpe crumble, passionfruit 14

Cashew nut semifreddo, cashew brittle, caramel sauce 14

White chocolate panna cotta, raspberry jelly, white chocolate mousse 14

Oysters

Fresh oysters 5 each
Chef’s mixed dozen 56

Cold

Natural with lemon
Fennel, gin & tonic
Rhubarb granita
Mignonette
Apple & white balsamic
Ponzu & spring onion

Warm

Champagne batter, wasabi mayonnaise
Kilpatrick
Rockefeller
Seaweed butter & nori crumb
Cauliflower cream, lardo
Maître d’hôtel butter

Chef’s Six Course Tasting Menu

A carefully curated experience focusing on the senses, culinary mastery and quality produce.

139  per person 209 per person with wine pairing

 

Caviar

Sturia is the flagship brand of Sturgeon, the World’s leading French caviar producer. The caviar is lightly salted which releases its long hazelnut flavours on your palette.

Caviar served on ice with traditional accompaniments and champagne blinis.

30gm tin 150 50gm tin 250

To Start

Sourdough and salted truffle butter 9

Mini choux buns, whipped goats’ cheese and honey 14

Jamon iberico croquettes with chive mayonnaise 14

Smoked fish boulettes and sauce remoulade 13

Entrée

Baby beetroot salad, avocado cream, goats’ cheese, toasted pine nuts 18

Lemongrass cured salmon, lime pickled radish, cucumber remoulade, salmon roe 19

Market fish sashimi, crème fraiche, egg yolk and white, shallots, chives, Sturia caviar 22

Seared scallops, cauliflower puree, parsnip croutons, apple and yellow curry oil 22

Jamon iberico thinly sliced, fennel, white date balsamic, sourdough toast 24

Main

Roasted market fish, creamed leeks with oysters in a champagne sauce, parsley emulsion 39

Pan fried salmon, black and green olive tapenade, rose water infused tomato concasse 39

72 hour steamed, corned, crispy duck skin breast, garlic and cabbage aioli, kumara fondant, sticky moutarde de meaux dressing 42

Oven roasted Silere lamb rack, pea and mint fregola, caramelised carrots, lamb thyme jus 44

Handpicked 55-day aged beef tenderloin, Paris mash potato, shallots, merlot sauce 44

Carnaroli mushroom and truffle risotto, freshly grated Reggiano parmesan cheese 36

 

Sides

Endive and mixed leaf salad with shallot dressing 9

Vine ripened tomato salad with aged balsamic 9

Cumin and honey glazed carrots 9

Paris mash with truffle oil 12

Dessert

Lemon curd, sour yoghurt foam, crispy crêpe crumble, passionfruit 14

Cashew nut semifreddo, cashew brittle, caramel sauce 14

White chocolate panna cotta, raspberry jelly, white chocolate mousse 14

Stay in the know...
Join our email newsletter and keep up to date with what's going on at Louis Champagne Bar.
Thank you for your subscription!