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Verticale's last creationsMise en bouche
$ 80++
A La CarteOur carte is created according to the season. Starters Avocado, salmon mignardises, Peppered caramel and herb juice with ginger 10$ Duck liver Foie Gras in traditional jar, Summer truffle and red fruit chutney 15$ Da Lat Artichoke With ‘Nectar’ clam sauce and Ha Long Curry 10$ Mango ravioli with Foie Gras, Light duck juice with lotus tea 11$ Summer “Verticale” Niçoise style, fresh tuna, Garden caviar, poached egg and fresh “Le Corlou” goat cheese 12$ Tomato gazpacho with soft spices, Hot turnip milk, scallop tartar 8$ Asparagus and oyster soup, Vanilla from the islands 10$ Ocean escabeche, Light wasabi and “Tokyo Hanoi” iodized broth 9$ Vertical selection of our best starters 3 starters served separately 15$ Barbarie Duck Verticale Salad, fried, preserved, stewed Foie Gras Duck breast with seasonal fruits The Chef’s suggestion to drink with the Verticale: Chateau Noaillac, Cru Bourgeois, Medoc 1998  Fish and Shellfish Fried Sea bass with red seaweed Crumble and jewels of the ocean 16$ Red tuna with a citronella string, Passion fruit – the Chef recommends to have it medium rare 17$ Lobster or crayfish (500gr) depending on availability, With Fresh vanilla from Madagascar – a recipe created 25 years ago in the Comoros 36$ Fillet of John Dory from cold seas, Black rice crust, meat stock with Minorities’ spices 22$ Rock grouper in two services “Bisque bouille” with Tamarind and chives 18$ Seasonal seafood, Brittany style Raw, in a broth and grilled with all ours spices 24$ Meat Rack of lamb from Tasmania Raisins cabernet-sauvignon sauce et garlic bread juice. 23$ “Kurobuta” Black pork and red tuna Braised and studded with anchovies; cockle juice 21$ “Yin Yang” Australian Beef Summer 2008 Between East and West 26$ Black Angus Tournedos Rossini “La Verticale” style 32$ Cheese “Le Corlou”Goat cheese in nougat Young mixed salad with herbs and black sesame 6$ Desserts Bitter Orange “millefeuilles” Candies Eggplant, custard with lemongrass 6$ Forest Honey Ice cream Profiteroles Hot chocolate with Ambrette spice 7$ My Mother’s chocolate cake Grand cru equatorial chocolate, half cooked with grated cinnamon 8$ Soft mango cake Tutti frutti, turmeric ice cream 5$ Vietnam Arabica Coffee “Den” with green cardamom Between “2” ice, jelly, soufflé… 6$ Verticale selection of our best desserts 3 small desserts served separately 10$ (This price is not included 10% VAT and 5% service charge) LunchOur lunch menu changes everyday, here is an example of a lunch set menu
CREVETTES ET MANGUE SALSA
OR SALADE DE SCAROLLE A LA CREME DE LARD ET CROUTONS SCAROLLE SALAD WITH BACON CREAM PLANCHA OCEANE À L'HUILE D'OLIVE VIERGE SEA FOOD PLANCHA WITH OLIVE VIRGIN OIL OR KEBAB DE BOEUF AVEC TOUT NOS EPICES BEEF KEBAB WITH ALL YOUR SPICES FROMAGE CREMEUX D AUSTRALIE AUX NOIX RICH CREM AUSTRALIA CHESSE WITH WALNUT OR FRUIT DE SAISON ET SORBET FRESH FRUITS WITH SORBET Set menu 12$ Dish of the day Dish of the day and starter or dessert 9$
(This price is not included 10% VAT and 5% service charge)
DinnerMenu Summer 28$ Da Lat Artichoke With ‘Nectar’ clam sauce and Ha Long Curry Tomato gazpacho with soft spices, Hot turnip milk, scallop tartar Fried Sea bass with red seaweed Crumble and jewels of the ocean Or Duck breast with seasonal fruits Soft mango cake Tutti frutti, turmeric ice cream Menu tradition: Verticale 48$ Avocado, salmon mignardises, Peppered caramel and herb juice with ginger Mango ravioli with Foie Gras, Light duck juice with lotus tea Ocean escabeche, Light wasabi and “Tokyo Hanoi” iodized broth Fillet of John Dory from cold seas, Black rice crust, meat stock with Minorities’ spices Or “Yin Yang” Australian Beef Summer 2008 Between East and West “Le Corlou”Goat cheese in nougat Young mixed salad with herbs and black sesame Bitter Orange “millefeuilles” Candies Eggplant, custard with lemongrass (This price is not included 10% VAT and 5% service charge)
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