[Roundtrip Transfer] The Temptation French Restaurant Da Nang | Pick-up/Drop-off at Da Nang City Center

Temptation French Da Nang offers a sophisticated escape to France in the heart of Da Nang. Indulge in exquisite French cuisine, impeccable service, and a stylish ambiance for a truly special dining experience.

• Address: 125 Ho Nghinh, Phuoc My, Son Tra, Da Nang
• Open time: From Tuesday to Sunday
• Lunch: 11:00 - 14:00 (Last Order 13:30)
• Dinner: 18:00 - 22:00 (Last Order 21:30)

___MENU___

1. THE ORIGIN MENU
LUNCH MENU
Trilogy of Mise En Bouche
Appetizer
6 Pieces of Baked French Escargot with Garlic Butter.
Or
Black Angus Beef Tenderloin Carpaccio with Black Garlic & Truffle Sauce, Shaved Parmesan Cheese, Garden Mix with Rocket.
Main Course
Australia Black Angus Tenderloin
Creamy Mashed Potato, Roasted Baby Carrot, Confit Garlic, Cumin & Orange Glaze, Sautéed Mushroom, Grilled Banana Shallot, Black Pepper Sauce.
Or
Pan Fried Toothfish Marinated with Black Garlic, Duo of Mashed Cauliflower & Sautéed Cauliflower, Miniature Brassica, Saffron & Oyster Sauce with Coriander Green Oil.
Dessert
Green Apple Tatin Tart with Truffle Flavor, Fresh Tahitian Vanilla Cream, Italian Mascarpone Nitrogen Ice Cream.
Mignardise

2. GOURMAND MENU
Trilogy of Mise En Bouche
Appetizer
Half-Baked Black Truffle Marbled French Goose Foie Gras, Sweet Wine Jelly, Fresh Fig, Crispy Spice Tuile, Mango & Lemon Gel, Toasted Goji Berry & Ginger Brioche.
First Main Course
Pan Seared Hokkaido Scallop, Grilled Button Mushroom, Mashed Apple & Pumpkin, Sautéed White Asparagus with Pedro Ximenez Vinegar, Scallop Crispy Tuile, Citrus Foam, Scallop Sauce.
INTERLUDE
Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Rose Bottega.
Second Main Course
Roasted Lamb Rack, Sweet Potato Ricotta Tortellini Sautéed with Basil & Sage Butter, Tomatoes Vine, Crispy Red Hibiscus Leaf Tempura, Sautéed Nha Trang Samphire, Orange & Spice Gel, Tarragon Sauce.
Cheese
Selection of French Cheese Served with Bread & Truffle Honey.
Dessert
Dark Chocolate Cremeux Stuffed with Durian Catalan Cream, Himalaya Salted Caramel Sauce, Fresh Fruits & Cherry Marinated with Cognac, Nuts & Coffee Sponge, Crunchy Royaline Tuile, Chocolate Peta Crispy, Caramelized Banana & Coconut Ice Cream, Tonka & Citrus Flavor Foam.
Mignardise

3. THE TEMPTATION MENU
Trilogy of Mise En Bouche
Appetizer
Hokkaido Scallop – Carabineros Prawns Tartar with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly, Crispy Black Sesame Tuile, Orange & Tomato Sauce, Kaffir Lime Flying Cloud.
First Main Course
Toothfish Roasted in Fig Leaf, Celery Rave Mashed, Sautéed Corn, Endive & Jicama Salad, Lemon Dressing, Saffron Sauce with Grey Mullet Bottarga & Finger Lime, Fig Oil.
INTERLUDE
Basil Tart with French Blue Lobster Salad with Heirloom Tomatoes, Melon & White Asparagus,
Tomato Jelly, Orange Tuile, Marigold Leaves Sorbet, Jellyfish & Pedro Ximenez Dressing.
Second Main Course
Roasted Smoked French Pigeons from La Maison Olivier Bandeu with Cherry Wood, Crispy Croissant Potato, Sweet Potato Mashed, Sautéed Brussel Sprout & Cherry Sauce, Eggs Yolk Gel with Jamaica Pepper.
Cheese
Selection of French Cheese Served with Bread & Truffle Honey.
Dessert
The Sweet Egg Nest of Han River – Under The Bamboo Cage, Ginger & Lemongrass Infused Caramel Egg Shell, Young Coconut & White Chocolate Mousse with His Fligrat Heart, Roasted Coconut Biscuit, Passion Fruits Sphere, Orange & Nuts Biscuit, Salted Caramel Apple Nest, Fruits Coulis.
Mignardise

4. PRESTIGE MENU
Trilogy of Mise En Bouche
Appetizer 1
French Ultime Oyster From Geay Family France Poached with Horseradish & Lemon Sauce, Wine Jelly, Cucumber Salad, Yuzu Foam.
Appetizer 2
Hokkaido Scallop – Carabineros Prawns Tartet with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly, Crispy Black Sesame Tuile, Orange & Tomato Sauce, Kaffir Lime Flying Cloud.
Hot Appetizers
Pan Fried Foie Gras with Honey Truffle & Crunchy Nuts, Duo of Green Mango & Melon Salad with Homemade Duck Breast Cured with Spices, Rhubarb Chutney, Passion Fruit & Red Anchovies Nuoc Mam Dressing, Rosemary Sauce.
First Main Course
Sous Vide Wrap Japanese Red Sea Bream with Kombu, Jerusalem Artichoke Mashed, French Sturia Caviar, Sautéed Baby Vegetables from Samphire, Sea Urchin Sauce with Marigold Oil & Kumquat Foam.
Interlude
Basil Tart with French Blue Lobster Salad with Heirloom Tomatoes, Melon & White Asparagus, Tomato Jelly, Orange Tuile, Marigold Leaves Sorbet, Jellyfish & Pedro Ximenez Dressing.
Second Main Course
Australian Shimo Wagyu Tenderloin MB 4/5, 500 Days Grain Fed, Creamy Mashed Potato, Roasted Baby Carrot, Confit Garlic, Cumin & Orange Duck Ragout, Sautéed Wild Mushroom, Grilled Banana Shallot, Black Truffle & Foie Gras Sauce.
Cheese
Special selection of French Cheese Served with Bread & Truffle Honey.
Dessert
The Temptation Forbidden Apple Fruits Shape, Stuffed with Sautéed Apple & Apple Liquor, Apple Tart, Caramel Sauce with Sparkling Wine Jelly & Peach Sorbet.
Mignardise

5. VEGETARIAN MENU
Trilogy of Mise En Bouche
Soup
Green Peas & Asparagus Soup, Crispy Angel Hair Vegetables & Seaweed, Whole Meal Tuile.
Starter
Heirloom Tomatoes Tomato Salad with Melon, Tomatillo & White Asparagus, Tomato Jelly, Orange Tuile, Fig Mayonnaise & Pedro Ximenez Dressing.
First Main Course
Ricotta Tortellini Sautéed with Basil & Sage Butter, Tomatoes Wine, Crispy Red Hibiscus Leaf Tempura, Sautéed Nha Trang Samphire, Orange & Spice Gel.
Interlude
Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Rose Bottega.
Second Main Course
Roasted Celery Rave, Creamy Mashed Potato, Roasted Baby Carrot, Confit Garlic, Cumin & Orange Glaze, Sautéed Wild Mushroom, Grilled Banana Shallot.
Cheese
Selection of French Cheese Served with Bread & Truffle Honey.
Dessert
Green Apple Tatin Tart with Truffle Flavor, Fresh Tahitian Vanilla Cream, Italian Mascarpone Nitrogen Ice Cream.
Mignardise

*Note: The menu is subject to change depending on the season and availability of ingredients.