Between tradition and audacity, local products are well processed: octopus or tuna carpaccio or fresh palm heart salad, these are great starters before attacking a job fillet and its velvety mussels with fresh tomatoes, a succulent fish and seafood tray or a burger with Kobe beef. At the height of luxury, you can also order Oleron oysters, bouchot mussels or... a Savoyard fondue! Beautiful cheese and fruit platters then round off a dinner with one of the hundreds of labels in the cellar. The address (and its mist terrace) is run by a Belgian and it is a Seychelles chef Pat Monthy, one of the best in the area and who has been working in a Brussels 2-star restaurant, which is active in the kitchen. Above all, we enjoy this fusion cuisine in a sumptuous setting, with our feet in the sand, where even a simple cocktail at sunset time is the promise of a delicious moment. Also to be tested, the excellent Sunday morning brunch (from 10am to 2pm) à la carte or the lounge and gastronomic evening, which celebrates a country or a culture once a month (date to be found on Facebook or Instagram; from 10.30pm to the last customer). We love it!
Open every day from 11h30 to 21h45 (last order). On Sundays, brunch from 10am to 2pm. Count between 190 SR and 575 SR for the dish, about 350 SR for a full breakfast and 800 SR for dinner. All day long, count between 50 SR and 140 SR per portion of tapas. Happy hours from Monday to Saturday from 16h30 to 18h30 (50 SR per half beer and 100 SR per pint). Bottle of wine from 350 SR to.... 40,000 SR!
I file my review and I win Foxies
To submit your review you must login.