[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 Moday to Sunday (Closed for lunch on Monday)
• Lunch: 11:00 - 14:00 (Last Order 13:30)
• Dinner: 18:00 - 22:00 (Last Order 21:30)

___MENU___

1. DISCOVERY MENU (LUNCH MENU)
Trilogy of Nose En Bouche
Appetizer
French Goose Foie Gras Marbled Half-Baked Black Truffle with Fresh Fig, Toasted Goji Berry & Ginger Brioche.
First Main Course
Pan-Seared Hokkaido Scallop with Mashed Apple & Pumpkin, Sautéed White Asparagus & Mushroom and Scallop Sauce.
INTERLUDE
Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Santero.
Second Main Course
Australia Beef Tenderloin Creamy Mashed Potato, Cumin & Orange Glaze, Sautéed Mushroom, Grilled Banana Shallot, Black Pepper Sauce.
Cheese
Selection of French Cheese & Truffle Honey.
Dessert
Dark Chocolate Crémeux Stuffed with Vanilla Catalan Cream, Crispy Chocolate Peta, Caramelized Banana & Coconut Ice Cream, Tonka & Citrus Flavor Foam.
Mignardise

2. DÉGUSTATION MENU
Trilogy of Nose En Bouche
Appetizer
Hokkaido Scallop - Carabineros Prawns Tartar with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly & Orange - Tomato Sauce.
First Main Course
Toothfish Roasted In Fig Leaf with Celery Rave Mashed, Sauteed Corn, Endive - Jicama Salad & Grey Mullet Bottarga Sauce.
INTERLUDE
Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Santero.
Second Main Course
Roasted Lamb Rack, Sweet Potato Ricotta Tortellini Sauteed with Basil, Crispy Red Hibiscus Leaf Tempura & Tarragon Sauce.
Cheese
Selection of French Cheese & Truffle Honey.
Dessert
The Sweet Egg Nest of Han River: Young Coconut & White Chocolate Mousse, Lemongrass Infused Caramel Egg Shell, Fig Heart, Passion Fruit Sphere & Fruits Coulis.
Mignardise

3. TEMPTATION MENU
Trilogy of Nose En Bouche
Appetizer
Hokkaido Scallop & Carabineros Prawn Tartar with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly with Orange & Tomato Sauce.
Hot Appetizer
Pan-Fried Duck Foie Gras Served with Honey Truffle & Crunchy Nuts, Duo of Green Mango & Melon Salad and Homemade Duck Breast Cured with Spices & Passion Fruit Red Anchovy Nuoc Mam Dressing.
First Main Course
Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke, French Kaviari Kristal Caviar & Sea Urchin Sauce.
INTERLUDE
Basil Tart with French Blue Lobster Salad Served with Marigold Leaf Sorbet & Pedro Ximénez Dressing.
Second Main Course
Australian Shimo Wagyu Tenderloin MB 4/5 with Creamy Mashed Potato, Sautéed Vegetables, Grilled Banana Shallot and Black Truffle Foie Gras Sauce.
Cheese
Selection of French Cheese & Truffle Honey.
Dessert
The Temptation Forbidden Apple:
Sparkling Wine Mousse Stuffed with Apple, Joconde Biscuit & Peach Sorbet.
Mignardise

4. WHITE TASTING MENU (FOOD ONLY)
Trilogy of Mise En Bouche
Appetizer
Poached Special Ultime Oyster from Geay Family with Pickled Samphire, Sea Shrimp Nuoc Mam Sauce & French Sturia Vintage Caviar.
****
Basil Tart with French Blue Lobster Salad Served with Marigold Leaf Sorbet & Pedro Ximenez Dressing.
Main Course Seafood
Duo of Sous Vide Australian Abalone Marinière Style and Sautéed Carabineros Prawn Served with Mashed Seaweed, Mixed Vegetables & Champagne Sabayon.
****
Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke, French Kaviari Kristal Caviar & Sea Urchin Sauce.
INTERLUDE
Homemade Tea and Fresh Herbs Sorbet Served with Sparkling Santero.
Main Course Meat
Roasted Smoked French Pigeons from La Maison Olivier Dandieul with Crispy Potato Croissant, Sautéed Brussel Sprout & Cherry Sauce.
Pre-Dessert
Sautéed Fresh Fruits with Provençal Herbs, Coconut & Black Grass Jelly, Citrus Espuma & Young Ambarella Sorbet
Dessert
The Temptation Restaurant Pillow of Love:
Dark Chocolate Entremets with Inspiration Raspberry Heart, Sturia Vintage Caviar.
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 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 Vine, 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.