Restaurant O Italian & French Cuisine Menu

Gluten-free. With lemon aioli.

Trinidadian chili and tamarind sauce.

Gluten-free. 1 lb. A classic French creamy white wine garlic.

Charleston dungeness crab & potato, mixed herbs & lemon gel

Vegetarian. Gluten-free. With black olive dust, tomato and pesto.

with pear & caramelized pecan nuts balsamic salad

Seared salmon pavé on a bed of spinach with a sorrel white wine sauce\n The dish that started the era of French nouvelle cuisine by Troisgros brothers

Sauteed octopus Calabrese, pickled red onion, potato, cherry tomato with red pepper coulis

Crostini, shallots, chives, egg yolk, sea salt, capers, gherkins, and peppercorns

Our Daily choice of Foie Gras terrine served with homemade brioche

Iceberg salad wedge with crispy pancetta, gorgonzola crumbs, heirloom cherry tomatoes, pickled red onion. Blue cheese dressing.

A classical french cognac sauce

Crispy pork spring roll with sweet chili and lime dip.

With sunflower and pea shoots salad, ponzu dressing.

Bourbon BBQ burger with French fries.

Vegetarian. Mixed vegetables tempura, Asian mayonaise.

Vegetarian. Hummus of chickpeas and beetroot, olives, focaccia bread.

Gluten-free. With olive oil, chilli and garlic.

With truffle mayonaise.

Beer-battered local fish and fries.

Vegetarian. With house-made chutney and bread.

Wild Boar salami, bresola, parma ham, chorizo, pickled vegetables.

With cucumber, scallions and hoisin sauce.

All our pasta our made in house fresh each day.\nAlfredo sauce is a creamy 3 Italian cheese, garlic & onion sauce with a hint of white wine

All our pasta our made in house fresh each day.\nA rich Italian tomato sauce with herbs and grass fed ground beef commonly know as "Ragu"

All our pasta our made in house fresh each day.\nA rich onion, garlic, tomato sauce with fresh basil

A creamy Italian parmesan cheese risotto made from Arborio risotto rice white wine, onion and garlic.

All our pasta our made in house fresh each day.\nPasta from Rome, sauce as romans do with egg, pecorino cheese and pancetta. Flambee with Grappa

All our pasta our made in house fresh each day.\nA rich creamy gorgonzola, pancetta, wild mushrooms, white wine, onion & garlic sauce.

Maine lobster tail broiled with garlic butter on a bed of asparagus & A creamy Italian parmesan cheese risotto made from Arborio risotto rice, white wine, onion and garlic, with a basil and tomato sauce.\n\nGluten-free.

Garlic with Mozzarella cheese on baguette.

1/2 maine lobster, prawns, mussels, clams, calimari in a Algherese tomato sauce

linguini pasta pasta cooked the true Sardinian style with 1lb clams, cherry tomato, garlic, onion, white wine, olives, capers, chilli

MasterChef O'Neills creation of the day changing ingredients seasonally.

Gluten-free.

Seared Halibut with herb crust and a grain mustard sauce\n\nGluten-free.

Maine Lobster gratin with a classic French Thermidor sauce a creamy cognac, gruyere cheese, white wine sauce.

Gluten-free.

Crispy breaded chicken breast topped with a Neapolitan tomato sauce topped with mozzarella cheese.

New Zealand Lamb with a mixed herbs and mustard crust

Gluten-free.

8oz Fillet Mignon with local Dungeness crab, asparagus, Bearnaise sauce and a red wine sauce

Local cod miso style

Filet mignon wrapped in a wild mushroom mouse, parma ham and a flakey puff pastry

Saute chicken with loacal wild mushrooms and Marsala Sauce

Lobster tail with classic cognac thermidor sauce

Gluten-free.

Chefs French cheesecake recipe made with fresh strawberries

A light chocolate mousse bar infused with olive oil and served with fresh raspberries

3 of each hand rolled Truffles:\nBaileys Dark Chocolate Truffles\nMarkers Mark Dark Chocolate Truffles\nCardamon Dark Chocolate Truffles\nPeanut Butter & Sea Salt Dark Chocolate Truffles\nLemoncello white Chocolate Truffle\nBasil & White Chocolate Truffles

Orgeat, orange juice, earl grey tea, lime, grenadine.

Rose, lychee puree, lemon, with splash of kombucha.

Lavender and limonata.

Mint, watermelon, lime, topped with soda.

Violet, strawberry, served on the rocks, topped with tonic.

200 ml. bottle.

Prosecco, cassis and raspberries.

Classic from Harry's Bar in Venice.

Campari, red vermouth and soda.

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