The menu at the Austernbank restaurant, created by our chef Muttalib Missmann and his team, delights with a wide range of fresh fish and oysters, delicious seafood and exclusive meats. The casual French cuisine guarantees an evening full of moments of pleasure.
Download menu Austernbank menu
capers | shallots | cornichon | egg yolk | mustard | freshly grated truffle cap | toasted bread
guacamole | roasted sesame seeds | chili | coriander | soy sauce | orange-lime vinaigrette
matie fillets | mango | lime | dill
shiitake mushrooms | shallots | ketjap manis | carper
6x Perle du Mont Saint-Michel oysters with shallot vinaigrette
2 half lobsters (Canada) | prawns | crab
King prawns | prawns rosé | seaweed salad | dips
For 2 persons 198
Topping 50 g Imperial Caviar140
cocktail sauce | thai mango
hearts of lettuce | cherry tomatoes | parmesan | croutons
roast foie gras | port wine and raspberry sauce | fleur de sel
truffle | arugula | parmesan
truffle | parmesan | red onions
oyster bread (pumpernickel & herb butter) | shallot vinegar
oyster bread (pumpernickel & herb butter) | shallot vinegar
oyster bread (pumpernickel & herb butter) | shallot vinegar
500 g | aioli
Béarnaise sauce
Béarnaise sauce
blinis | crème fraîche | egg | chives | shallots
noble fish fillets | mussel | prawn | saffron | croutons | rouille
chives
coconut curry
avocado | mango | peas | wakame | radish | pumpkin seeds | rice
feta | pine nut
vegetable couscous | pomegranate seeds | tomato and lime sugo | yogurt tahini | walnuts
lemon aniseed risotto | vegetable tartare | pata negra ham
ratatouille | black olive tapenade | roasted potatoes
beef tenderloin | prawn | truffle puree | seasonal vegetables | béarnaise sauce
potato salad | cranberries | lemon
prawn | salmon | turbot | seasonal vegetables | potatoes
morel sauce | sweet potato mousseline | young vegetables
pepper sauce | béarnaise sauce
sauce vierge
mango-pineapple chutney
mayonnaise
bourbon madagascar vanilla
marinated berries
raspberry ragout | pistachio ice cream
mango | passion fruit
lemon | blueberry or raspberry
crème chantilly
walnut | fig mustard