Soupe de poisson de roche............................................................

(Rock fish soup)

 

Saumon fumé maison & toasts grillés.............................................

(Homemade smoked salmon).

 

Oeuf cocotte saumon et épinard....................................................

(Egg casserole with spinach & salmon)

 

Salade au saumon........................................................................

(Salmon salad)

 

Chicken bacon Caesar salad..........................................................

 

Salade Nicoise..............................................................................

(Tuna Salad)

 

Salade de foies de volaille au balsamic...........................................

(Balsamic Liver salad)

Langue de boeuf sauce tomate et cornichons.................................

(Ox tongue in tomato sauce) Choice of Garrniture

 

Souris d’agneau sauce au thym & flageolet....................................

(Knuckle of lamb thyme sauce with flogeolet bean)

 

Cow au vin..................................................................................

Choice of garniture

 

Saucisses de Toulouse purée & salade............................................

(2 Pork sausages with mashed potatoes & salad)

 

Cuisse de canard confite, pommes sautées & salade........................

(Duck leg confit, fried potatoes & salad)

 

Rognons de porc à la sauce moutarde...........................................

(Pork kidneys mustard creamy sauce) Choice of Garrniture

 

Tartare de boeuf accompagné de frites et salade.............................

(Beef Tartar served with French fries & salad)

 

Paupiettes de veau sauce forestière...............................................

(Veal olive with mushroom creamy sauce) Choice of Garrniture

Jambon cru.................................................................................

(tomato, parmesan, enmental, roquette salad, raw ham)

 

Ham............................................................................................

(tomato, enmental, ham)

 

Calzone.......................................................................................

(tomato, enmental, mushroom, ham)

 

Chorizo.......................................................................................

(tomato, enmental, chorizo)

 

4 cheese......................................................................................

(tomato, enmental, goat cheese, parmesan, blue cheese)

A la Bolognese.............................................................................

 

A la Carbonara.............................................................................

 

Pesto sauce..................................................................................

 

Fresh tomato sauce......................................................................

Spaghettis choice of sauce (see Spaghetti menu)

 

Croque monsieur & French fries

Chocolate mousse........................................................................

 

Brownie with vanilla ice cream....................................................

 

Parfait à la citronnelle & coulis de fraise........................................

(Lemongrass sorbet with strawberry sauce)

Heineken, Desparados, Tiger, Saigon............................................

 

Corona.......................................................................................

 

Strongbow cider gold apple..........................................................

 

Affligem.....................................................................................

 

Leffe.........................................................................................

 

Hoegaarden................................................................................

 

Expresso....................................................................................

 

Café crème.................................................................................

Le verre (glass)..............................................................................

 

Bottle promotion...........................................................................

Red wine:

Château Begadan, Medoc, Cru bourgeois, France............................

 

Côtes du Rhone, Saint Esprit, Delas, France....................................

 

Saumur Champigny, Les Loges, Loire, France................................

 

Casablanca, Cefiro, Pinot noir, Chile..............................................

 

La Cour des Dames, Pinot noir, IGP d’oc, France.............................

 

Château Puy Razac, Saint Emillion, Grand cru, Bordeaux,  France...

 

Coteaux Bourguignon, Maison Faiveley, Bourgogne, France............

 

Domaine de l’Abre Blanc, Cabernet Sauvignon/Merlot, France........

 

Marrenon, Côte du Ventoux, AOC, Grenache syrah,France..............

 

Gigondas, Côte du Phône, Gour de Chaulé, France..........................

Croque monsieur / madame frites & salade....................................

(Croque monsieur / madame with french fries or salad)

 

Galette jambon, fromage & salade..................................................

(Ham and cheese buckwheat pancake & salad)

Assiette de charcuterie..................................................................

(Delicatessen plate)

 

Salade gourmande........................................................................

(Duck leg confit, duck gesiers, goat cheese etc.)

 

Pâté de campagne (Country pâté) or rillettes...................................

 

Salade au jambon cru, bleu et pomme............................................

(Blue cheese, raw ham & apple salad)

 

Beef carpaccio..............................................................................

 

Salade de filets de rouget...............................................................

(Red mullet fish salad)

 

Tartare de Thon............................................................................

(Tuna Tartar)

Magret de canard à l’orange............................................................

(Duck breast with orange sauce) Choice of Garrniture

 

Bavette d’aloyau a l’échalote...........................................................

(Flank steak with shallots) Choice of Garrniture

 

Beef bourguignon style..................................................................

Choice of garniture

 

Blanquette de veau accompagnée de riz...........................................

(Veal stew served with rice)

 

Filet de bar aux petits légumes cuisinés au vin blanc au four avec du riz................................................................................................

(Sea bass filet cooked in oven with small vegetables in white wine sauce, served

with rice)

 

Duo de filet de saumon et de bar en sauce avec du riz ou haricots verts.............................................................................................

(Dou of saumon and sea bass filets in sauce with rice or green bean)

 

Cassolette de la mer accompagnée de riz..........................................

(Sea food casserole with rice)

Hawaiian.......................................................................................

(tomato, enmental, pineapple, ham)

 

4 season........................................................................................

(tomato, enmental, ham, mushroom, bell pepper, black olive)

 

Napoletana....................................................................................

(tomato, enmental, anchovy, oregano)

 

Capriciosa......................................................................................

(tomato, enmental, ham, mushroom, black olive, anchovy)

 

Carbonara......................................................................................

(enmenta, bacon, parmesan, egg)

 

Bolognaise.....................................................................................

(tomato, enmental, Bolognese sauce, parmesant)

All’arrabbiata with merguez............................................................

 

Beef Lasagna & salad.......................................................................

 

Vegetable Lasagna...........................................................................

 

Three cheese..................................................................................

 

Carbonara of the sea.......................................................................

Mashed potatoes with ham

 

Chicken nuggets

 

Chocolate or vanilla Ice cream

Parfait aux fruits de la passion & coulis defraise...............................

(Passion fruit sorbet with strawberry sauce)

 

Crème brulèe.................................................................................

 

Orange givée..................................................................................

(Frosted orange)

 

Salade de fruits..............................................................................

Hot chocolate.................................................................................

 

Cold chocolate...............................................................................

 

Syrup, 7 up, Coke, Tonic, Soda water..............................................

 

Plain Lavie 50cl..............................................................................

 

Sparkling water 45cl.......................................................................

 

Fresh fruit juice: carrot, orange, pineapple, watermelon, passion fruit..............................................................................................

 

Homemade Sangria........................................................................

 

Kir cassis.......................................................................................

Carafe 25cl..................................................................................

 

Carafe 50cl..................................................................................

 

Carafe 75cl..................................................................................

White wine:

Muscadet sevres et maine sur lie, La Samcive, France......................

 

Nobilo Marlborough Collection, Sauvignon, New Zealand.................

 

Domaine de Rochebin, Bourgogne vielles vignes, Chardonmay, France..........................................................................................

 

 

Rosé wine:

Elephant rose, Luberon, AOC, France..............................................

 

Ardeche,IGP, Gris de cabernet, France............................................

 

Chateau Barbelle, Côte d’de Provence AOC, France...........................

 

 

Droit de bouchon (corkage fee).......................................................

Galette au saumon fumé & salade....................................................

(Smoked salmon buckwheat pancake)

 

Bacon cheese burger with French fries & salad.................................

 

Bacoulos raclette cheese burger......................................................

Starter

Main course

Pizza

Spaghettis, Penne & Lasagna

Kids Menu 120K

Dessert

Drinks

Wine: Red, Rosé or White

Wine bottles 75cl

Snacks

Garniture: Mash potatoes, french fries, gratin dauphinois, haricots verts, fried potatoes, ratatouille, rice,  spinach or salad

 

Extra Garniture 30K

Extra toppings

Olives 10K, Rucola (roquette) salad 10K, Onions 10K, Anchovies 20K, Capers 10K, Blue cheese 30K, Parmesan 20K,

Goat cheese 30K, Egg 10K, Mushroom 20, Fresh tomato 10K

 

 

One choice of plate, dessert and soft drink

140K

 

 

130K

 

 

120K

 

 

140K

 

 

130K

 

120K

 

 

100K

150K

 

 

150K

 

 

150K

 

 

150K

 

 

150K

230K

 

 

290K

 

 

240K

 

 

180K

 

 

190K

 

 

190K

 

 

190K

 

 

260K

150K

 

140K

 

130K

 

130K

140K

 

 

140K

130K

 

240K

 

350K

90K

 

90K

 

90K

40K

 

70K

 

40K

 

70K

 

90K

 

90K

 

35K

 

40K

790K

 

690K

 

750K

 

640K

 

690K

 

990K

 

780K

 

680K

 

590K

 

990K

70K

 

460K

90K

 

 

90K

 

90K

 

 

90K

50K

 

50K

 

30K

 

20K

 

45K

 

 

50K

 

80K

 

80K

 

580K

 

790K

 

 

990K

570K

 

460K

 

670K

250K

270K

 

 

290K

 

 

260K

 

 

240K

 

 

 

230K

 

 

 

 

230K

 

 

180K

140K

 

150K

 

140K

 

170K

 

170K

170K

 

 

190K

 

230K

220K

 

 

260K

 

 

80K

 

120K

 

 

150K

 

150K

 

 

160K

150K

 

 

150K

 

 

150K

 

 

150K

 

 

150K

 

 

150K

Contact Info

Phone: 028 3519 4058

Website: www.domain.com

Working Hours

Restaurant opens Everyday

Kitchen: 11:30 - 22:00

Bar: 11:30 - 24:00

Designed by: Vy Le

Email: letranuyenvy@gmail.com

Phone: 0987 010 202

Address

13 Tong Huu Dinh

Thao Dien Ward

District 2

Ho Chi Minh City

Vietnam

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