La cuisine GinKgo, nos engagements, slowfood, productions locale, restaurant éco-responsable...
Une nourriture vivante, biologique et le plus possible issue du jardin bordant la maison sera la plaque de fondation de ce projet. Il s’articulera également autour d’une politique économe en énergie et en eau.
La Cheffe
Charlène, 30 ans, s’est perfectionnée dans différents types de cuisine à Marseille comme à l’étranger (Londres). Un de ces grands points forts réside dans sa capacité à s’adapter à toutes les situations et à fournir des plats toujours d’une extrême justesse et d’une grande qualité malgré des moyens souvent limités.
Our Sous Chef
Having left a career in the futures brokerage industry, Sofia Jeffrey chose the path of cooking with the aspirations of traveling. However after finishing his studies at the Cooking and Hospitality Institute of Chicago; he set out to first put in time in the best kitchens in Chicago began to hone his skills.
Acclaimed By
You have to learn the rules of the game. And then you have to play better than anyone else.
Albert Einstein
You have to learn the rules of the game. And then you have to play better than anyone else.
Albert Einstein
You have to learn the rules of the game. And then you have to play better than anyone else.
Albert Einstein
Menu à la Carte
Grilled Calmari
Salsa Verde yogurt, quinoa, nappa cabbage, beet and fennel salade, pomegranate molasses dressing.
$20
Salmon tartar
Basil sour cream, horseradish oil, marinated radish, kale chips & warm red onion jam.
$30
Beef Burger
Chevre Noir, dill tomato, roasted onion mayo, arugula, Quebec Wagyu’s beef bacon, crispy potato & dijonase.
$25
Demi-poulet de Cornouailles
Portuguese spices rub, radicchio, lentil & aragula salad, goat cheese, whole grain mustard dressing.
$35
Salmon tartar
Basil sour cream, horseradish oil, marinated radish, kale chips & warm red onion jam.
$30
Beef Burger
Chevre Noir, dill tomato, roasted onion mayo, arugula, Quebec Wagyu’s beef bacon, crispy potato & dijonase.
$25
Demi-poulet de Cornouailles
Portuguese spices rub, radicchio, lentil & aragula salad, goat cheese, whole grain mustard dressing.
$35
Grilled Calmari
Salsa Verde yogurt, quinoa, nappa cabbage, beet and fennel salade, pomegranate molasses dressing.
$20
Lunch
Monday - SaturdayService 14:00 pm
Dinner
Monday - SaturdayService 24:00 pm
Brunch
Saturday - SundayService 16:00 pm