Our Menu

Explore a delectable array of dishes and beverages on our thoughtfully crafted French restaurant menu. Each item is designed to tantalize your taste buds, from time-honored classics to innovative creations.

Complement your meal with our carefully curated selection of fine wines and unique delights, offering the perfect pairing for an authentic French dining experience.

ENTRÉES FROIDES

Starters/Entrée

PLATEAU DE CHARCUTERIE — 1,650

Charcuterie Platter
An elegant assortment of premium cured meats and classic French delicacies, thoughtfully curated for sharing.

PLATEAU DE FROMAGES — 1,860

Cheese Platter
A refined French cheese selection served with cranberry compote for a balance of richness and sweetness.

GRAVLAX DE SAUMON — 680

Salmon Gravlax
Delicately cured salmon prepared in the traditional Nordic-French style, fresh, silky, and elegant.

PÂTÉ EN CROÛTE — 895

A classic French meat pâté baked in a flaky pastry crust. Bresse chicken liver, pork, pistachio, Cognac, Madeira & Port.

STEAK TARTARE — 880

Finely hand-cut raw beef delicately seasoned and prepared in classic French tradition.

ENTRÉES CHAUDES

Hot Appetisers

SOUPE À L'OIGNON GRATINÉE — 480

French Onion Soup
Traditional French onion soup topped with melted cheese and toasted bread.

GOUGÈRES — 390

French Cheese Pastry Choux
Golden choux pastry infused with aged Comté cheese—light, airy, and irresistibly savoury.

ŒUF MEURETTE — 680

Egg Meurette
Poached egg served in a rich red wine sauce with classic French garnishes.

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ESCARGOTS DE BOURGOGNE — 780

Burgundy snails baked with aromatic garlic herb butter.

MINI BURGERS DE BOEUF — 680

Burger Sliders
Add Foie Gras — +500
Angus beef patties, brioche buns, caramelized onions, Comté cheese, arugula, tomato, house sauce & pickles, finished with a refined French touch.

FOIE GRAS POÊLÉ — 1,180

Pan Seared Foie Gras
Pan-seared duck liver, traditionally served with fruit compote, toasted brioche, and a light reduction.

CROQUETTES AUX FROMAGE ET CHAMPIGNONS — 480

French Cheese Croquettes
Golden, crispy croquettes filled with melted cheese and savoury mushrooms, served warm with a rich and creamy centre.

PISSALADIÈRE — 495

French Onion & Anchovy Tart
A crisp tart topped with caramelised onions, olives, anchovies, and extra virgin olive oil, finished with fresh chives.

SALADES

SALADE NIÇOISE — 560

A refreshing salad inspired by the French Riviera, featuring vibrant vegetables, white anchovies, and olive oil dressing.

SALADE LYONNAISE — 680

A warm and comforting Lyon-style salad with frisée greens, Bayonne ham, and poached egg.

Thoughtfully chosen. Authentically French. Unmistakably Chez Suzette.

Every dish on our menu has been carefully selected to celebrate the timeless flavours of France. From the ingredients we source to the recipes we honour, every detail reflects our love for French cuisine and the art of gathering around a beautiful table. Rich in tradition, generous in spirit, and crafted with intention—this is the French dining experience.

Pasta - Pâtes

MAINS

SPAGHETTI MAISON ET BOULETTES DE BOEUF — 645

Spaghetti & Meatballs
Classic spaghetti served with savoury handmade meatballs in a rich, slow-cooked tomato sauce.

PENNE À LA CRÈME ET TRUFFE — 645

Creamy Truffle Penne
Penne pasta coated in a luxurious creamy truffle sauce

POISSONS - Fish

SAUMON À LA TOMATE ET À LA MANGUE — 945

Pan Seared Salmon with Tomato & Mango
Pan-seared salmon paired with bright tomatoes and sweet mango accents.

BOUILLABAISSE — 2,200

Traditional Provençal seafood stew infused with aromatic herbs and saffron notes.

LOUP DE MER EN PERSILLADE — 1,420

Seabass in Parsley Butter Sauce
Fresh seabass delicately cooked and finished with a classic French persillade of garlic and parsley. Served with cherry tomatoes, French beans, and a touch of lemon for a light and elegant dish.

VIANDES - Meat

POULET RÔTI — 2,200

Roasted Chicken
Perfectly roasted chicken with crisp golden skin and comforting French flavours.

CÔTE DE PORC EN CASSOULET — 1,450

Pork Chop Cassoulet
French-style pork chop casserole with rich beans and savoury slow-cooked flavours

CÔTE DE BOEUF — 9,050

Prime Rib Steak
Prime rib grilled/cooked for deep beef flavour, red wine sauce, grilled corn, broccoli. Best for sharing.

SAUCISSE AUX LENTILLES — 825

Sausage & Lentils
French homemade sausage served with tender slow-cooked lentils.

TOURNEDOS AUX POIVRES — 2,150

+500 Foie Gras
Classic French filet mignon topped with foie gras and rich pepper sauce.

CONFIT DE CANARD — 1,245

Duck Confit
Slow-cooked duck, with seasonal vegetables, finished with a Grand Marnier red wine sauce.

BOEUF BOURGUIGNON — 890

Slow-braised beef in rich red wine sauce with classic French aromatics.

DESSERTS

Legend of Crêpes Suzette

The story goes that in 1895, a 14 year-old Henri Charpentier – the French chef who went on to become a chef to John D. Rockefeller, created the dessert as a happy accident for the Prince of Wales while working in the kitchens of the renowned restaurant. The Prince loved the flambéed crêpe with its zesty sauce and encouraged Charpentier to name the dish after one of his dining guests, a young French princess called Suzette.

CRÊPES SUZETTE — 990

Delicate French crêpes flambéed with orange butter sauce and Grand Marnier liqueur.

BABA AU RHUM — 420

Rum Baba
Traditional French rum-soaked cake, soft, fragrant, and indulgent.

CRÈME BRÛLÉE — 350

Classic vanilla custard topped with a perfectly caramelized sugar crust.

Chocolate Soufflé — 480

Warm chocolate soufflé with a delicate rise and rich molten centre served with vanilla ice cream.

PROFITEROLES — 395

Classic French choux pastries filled with cream and finished with chocolate sauce.