Le Comptoir Restaurant is a French-style establishment combining a bar counter and a restaurant, where the love for gastronomy intertwines with a passion for wine. We offer a culinary experience through set menus and wine pairings, while our à la carte menu is carefully crafted by Chef Olivier using local ingredients as well as premium imported products.
With a wide selection of wines curated by expert Myriam, you will have the opportunity to explore high-quality wines produced by renowned vineyards.
We welcome you in a warm and intimate atmosphere with an elegant design that transports you to an authentic French bistro.
— Key Info —
- Location: 16 Che Lan Vien, Bac My An, Ngu Hanh Son, Da Nang
- Restaurant opening time: 17:00 AM – 21:00 PM
- Pick-up/Drop-off at Hotels in Da Nang City Center
___ MENU___
5 Courses Menu
- "Oeuf mouillette", asparagus tartare, egg espuma, salmon ikura and salted brioche.
NV Champagne Charles de Cazanove, Brut, France
- Crab and French seaweed, green apple, "bánh bía" and lemongrass bisque.
Pure Mirabeau, Côtes de Provence, France - GRENACHE, SYRAH, CINSAULT
- Japanese Scallops, Jerusalem artichoke, truffle dust, chicken gravy and Tio Pepe, can cua salad.
Les Volets, IGP Vallée de l'Aude, Languedoc, France – CHARDONNAY
Guava and celery granité, "fleur de sel", extra virgin olive oil and Sampan Rhum.
- Milk-feed veal tenderloin, young carrots, heart of salted lemon, confit garlic cream and pop rice (Le Petit Rouge, Sébastien Gutty, Beaujolais, France - GAMAY) OR Lamb "cap on" frenched rib, polenta, mint tea gravy and Isigny Saint-Mère crème fraîche (Château Bellevue-Malartic, Bordeaux AOC, France – MERLOT & CABERNET
- SAUVIGNON)Raspberry Tart, yuzu, pistachio and matcha
Moscato d'Asti "Vignot", Azienda Agricola Terrabianca, Piemonte, Italy – MOSCATO
7 Courses Menu
- "Oeuf mouillette", asparagus tartare, egg espuma, salmon ikura and salted brioche.
NV Champagne Charles de Cazanove, Brut, France
- Crab and French seaweed, green apple, "bánh bía" and lemongrass bisque.
Pure Mirabeau, Côtes de Provence, France - GRENACHE, SYRAH, CINSAULT
- Foie gras crème brulée, hibiscus coulis, multi-seeds sourdough and white grapes.
Bestheim, Vin d'Alsace des chasseurs de Lune, Alsace, France - RIESLING
- Japanese Scallops, Jerusalem artichoke, truffle dust, chicken gravy and Tio Pepe, can cua salad.
Les Volets, IGP Vallée de l'Aude, Languedoc, France - CHARDONNAY
Guava and celery granité, "fleur de sel", extra virgin olive oil and Sampan Rhum.
- Milk-feed veal tenderloin, young carrots, heart of salted lemon, confit garlic cream and pop rice (Le Petit Rouge, Sébastien Gutty, Beaujolais, France - GAMAY) OR Lamb "cap on" frenched rib, polenta, mint tea gravy and Isigny Saint-Mère crème fraîche (Château Bellevue-Malartic, Bordeaux AOC, France - MERLOT & CABERNET SAUVIGNON)
- Le chariots de Fromages, Imported cheese selection
Quinta do Noval, Extra Dry White Port, Portugal - MALVASIA FINA, GOUVEIO, RABIGATO
- Raspberry Tart, yuzu, pistachio and matcha.
Moscato d'Asti "Vignot", Azienda Agricola Terrabianca, Piemonte, Italy – MOSCATO