Menu & Prices at The Temptation Restaurant (Da Nang)

À LA CARTE MENU

APPETIZER | KHAI VỊ

COLD APPETIZER | KHAI VỊ LẠNH

01. French Goose Foie Gras Marbled with Black Truffle Half-Baked, Fresh Fig, Toasted Goji Berry & Ginger Brioche: 850.000 VND

(Gan Ngỗng Pháp Ướp Nấm Truffle Kèm Quả Sung Tươi & Bánh Mì Hạt Kỷ Tử Hương Gừng)

02. Fresh Special Ultime Oyster from Geay Family (France) Served in 3 Ways: 900.000 VND

Natural with Dark Rye Bread Toast, Shallot Vinegar & Lemon

Natural with Pickled Samphire & Sea Shrimp Nuoc Mam Sauce

Poached with Horseradish & Lemon and Soya Sauce, Wine Jelly, Cucumber, Yuzu Foam

(Hàu Ultime từ Geay Family (Pháp) 3 Vị: Hàu Sống với Bánh Mì Nướng Lúa Mạch Đen, Giấm Hành Tím và Chanh; Hàu Sống với Rong Biển Chua và Nước Mắm Tôm Biển; Hàu Chần dùng kèm Thạch Rượu Vang, Dưa Leo, Bọt Chanh Yuzu và Sốt Nước Tương Chanh & Cải Ngựa)

03. French Blue Lobster Salad Served with Marigold Leaf Sorbet & Pedro Ximénez Dressing: 1.200.000 VND

(Salad Tôm Hùm Xanh Pháp với Kem Lá Cúc Vạn Thọ & Sốt Giấm Rượu Pedro Ximénez)

04. Hokkaido Scallop & Carabineros Prawn Tartar with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly with Orange & Tomato Sauce: 1.420.000 VND

(Tartar Sò Điệp Hokkaido & Tôm Đỏ Carabineros với Trứng Cá Tầm Pháp, Thạch Lá Shiso kèm Sốt Cam & Cà Chua)

HOT APPETIZER | KHAI VỊ NÓNG

01. 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 Anchovies Nuoc Mam Dressing: 700.000 VND

(Gan Vịt Pháp Áp Chảo Tẩm Mật Ong Vị Truffle và Các Loại Hạt Nướng Giòn, Kết Hợp giữa Salad Xoài Xanh & Dưa Lưới và Ức Vịt Xông Khói Dùng kèm Nước Mắm Cá Cơm Đỏ Vị Chanh Dây)

SOUP | SÚP

02. Green Peas & Asparagus Soup, Pan-Seared Hokkaido Scallop with Spices & Crispy Vegetables: 480.000 VND

(Súp Đậu Hà Lan Măng Tây với Sò Điệp Hokkaido Áp Chảo Dùng kèm Rau Củ Sợi Giòn)

03. Crustacean & Fish Bouillabaisse Style Soup with Crispy Bread Tuile: 460.000 VND

(Súp Bouillabaisse Cá & Hải Sản Dùng kèm Bánh Mì Rouille Cay)

MAIN COURSE | CÁC MÓN CHÍNH

MEAT | CÁC MÓN TỪ THỊT

01. Australian Shimo Wagyu Tenderloin MB 4/5 with Creamy Mashed Potato, Sautéed Vegetables, Grilled Banana Shallot and Black Truffle Foie Gras Sauce: 1.800.000 VND

(Thăn Bò Wagyu Shimo Australia MB 4/5 Dùng kèm Khoai Tây Nghiền, Rau Củ Xào, Hành Đỏ Nướng và Sốt Gan Ngỗng Vị Nấm Truffle)

02. Roasted Lamb Rack, Sweet Potato Ricotta Tortellini Sautéed with Basil, Crispy Red Hibiscus Leaf Tempura & Tarragon Sauce: 1.400.000 VND

(Sườn Cừu Nướng Dùng kèm Phô Mai Ricotta Tortellini Xào Bơ Húng Quế & Khoai Lang, Tempura Lá Dâm Bụt Đỏ Giòn & Sốt Ngải Giấm)

03. Roasted Smoked French Pigeons from La Maison Olivier Dandieu with Crispy Potato Croissant, Sautéed Brussel Sprout & Cherry Sauce: 1.850.000 VND

(Bồ Câu Pháp Từ La Maison Olivier Dandieu Nướng kèm Croissant Khoai Tây, Su Baby Xào & Sốt Anh Đào)

04. Grilled Iberico Pluma Pork Marinated with Spices Served with Bacon & Dried Prawn Jam, Tuber & Banana Gratin with Mimolette Cheese & Smoked Black Pepper Sauce: 1.250.000 VND

(Thịt Thăn Heo Iberico Pluma Nướng kèm Thịt Xông Khói và Tôm Khô Nghiền, Các Loại Khoai & Chuối Đút Lò với Phô Mai Mimolette & Sốt Tiêu Đen Hun Khói)

05. Grilled Australian Cube Roll Wagyu F1 MB 6/7 (300 gr) Served with Sautéed Potato, Mixed Lettuce & Black Pepper Sauce: 2.400.000 VND

(Nạc Lưng Bò Úc Wagyu F1 MB 6/7 (300gram) Dùng kèm Khoai Tây Xào, Salad Hỗn Hợp & Sốt Tiêu Phú Quốc)

SEAFOOD | HẢI SẢN

01. Pan-Seared Hokkaido Scallop with Mashed Apple & Pumpkin, Sautéed White Asparagus & Mushroom and Scallop Sauce: 1.500.000 VND

(Sò Điệp Nhật Bản Hokkaido Áp Chảo Dùng kèm Táo & Bí Ngô Nghiền, Măng Tây Trắng & Nấm Xào và Sốt Sò Điệp)

02. Toothfish Roasted in Fig Leaves with Mashed Celery Rave, Sautéed Corn, Endive & Jicama Salad and Grey Mullet Bottarga Sauce: 1.300.000 VND

(Cá Tuyết Nướng Lá Sung Dùng kèm Cần Tây Nghiền, Bắp Xào, Salad Rau Diếp Xoăn & Củ Đậu và Sốt Trứng Cá Đối Xám Bottarga)

03. Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke, French Kaviari Kristal Caviar & Sea Urchin Sauce: 2.250.000 VND

(Cá Tráp Đỏ Nhật Bản Hấp Dùng kèm Artichoke Jerusalem Nghiền, Trứng Cá Muối Kaviari Kristal của Pháp & Sốt Nhím Biển)

04. Duo of Sous Vide Australian Abalone Marinière Style and Sautéed Carabineros Prawns Served with Mashed Potato & Seaweed, Mixed Vegetables, Champagne Sabayon: 1.900.000 VND

(Sự Kết Hợp giữa Bào Ngư Australia & Tôm Đỏ Carabineros Dùng kèm Khoai Tây & Rong Biển Nghiền, Rau Củ Xào, Champagne Sabayon)

ON DISH | MÓN DÙNG KÈM (*Recommend By Chef / Được Gợi Ý Bởi Chef)

05. French Kaviari Kristal Caviar (10 gr): 1.050.000 VND

Kristal Caviar from Acipenser Schrenckii x Huso Dauricus Sturgeon is a Chef’s Caviar, Carefully Cultivated and Harvested after No Less than 13 Years.

(It Features from Medium to Large, Firm Grains (2.5-3.5mm) in Elegant Olive Green and Golden Tones, Offering a Delicate Pop and Smooth Melt on the Palate. Rich and Refined, It Reveals Notes of Fresh Almond, Subtle Honey, and Floral Accents with a Long, Elegant Finish, Perfect For Elevating Sophisticated Dishes.)

DESSERT & CHEESE | TRÁNG MIỆNG

01. Selection of French Cheese & Truffle Honey: 590.000 VND

(Sự Kết Hợp của Các Loại Phô Mai Pháp & Mật Ong Truffle)

02. Da Nang Dragon Ball Flambéed with Honey Cognac, Hazelnut Ice Cream, Citrus Espuma & Red Fruits Coulis: 540.000 VND

(Ngọc Rồng Đà Nẵng Phun Lửa Kèm với Rượu Mật Ong Cognac, Kem Hạt Dẻ Cười, Bọt Nước Bọt Cam Quýt & Sốt Trái Cây Đỏ)

03. The Sweet Egg Nest of Han River: 500.000 VND

Young Coconut & White Chocolate Mousse; Lemongrass Infused Caramel Egg Shell, Fig Heart, Passion Fruit Sphere & Fruits Coulis.

(Bánh Tổ Chim Sông Hàn: Bánh Mousse Dừa Non & Chocolate Trắng kèm Sốt Chanh Dây, Vỏ Caramel Mật, Sphere Chanh Dây & Sốt Trái Cây Đỏ)

04. The Temptation Forbidden Apple: 520.000 VND

Sparkling Wine Mousse Stuffed with Apple, Joconde Biscuit & Peach Sorbet.

(Bánh Mousse Táo The Temptation: Bánh Mousse Vang Sủi Nhân Táo Xào Rượu Táo & Bánh Joconde & Kem Đào)

05. Dark Chocolate Crémeux Stuffed with Vanilla Catalan Cream, Crispy Chocolate Peta, Caramelized Banana & Coconut Ice Cream, Tonka & Citrus Flavor Foam: 450.000 VND

(Bánh Chocolate Đen Mềm Nhân Catalan Vanilla, Chocolate Peta Giòn, Kem Caramel Chuối Dừa và Bọt Vị Cam Quýt)

06. Green Apple Tarte Tatin with Truffle Flavor & Mascarpone Ice Cream: 450.000 VND

(Bánh Tart Táo Hương Truffle & Kem Mascarpone)

07. The Temptation Restaurant Pillow of Love: 700.000 VND

Dark Chocolate Entremets with Inspiration Raspberry Heart, Sturia Vintage Caviar.

(Chiếc Gối Tình Yêu The Temptation: Bánh Entremets Chocolate Đen nhân Mâm Xôi, Trứng Cá Muối Pháp Sturia Vintage)

TASTING MENUS

Discovery Menu

Only Food: 2,450,000 VND / Per Person

Premium Wine Pairing: 2,700,000 VND (2 Wines)

Wine Pairing: 1,480,000 VND (4 Wines)

Trilogy of Mise En Bouche

Appetizer: French Goose Foie Gras Marbled Half-Baked Black Truffle with Fresh Fig, Toasted Goji Berry & Ginger Brioche.

(Wine: Argiolas Costamolino, Vermentino / Vermentino di Sardegna DOC / Italy (white))

First Main Course: Pan-Seared Hokkaido Scallop with Mashed Apple & Pumpkin, Sautéed White Asparagus & Mushroom and Scallop Sauce.

(Wine: Te Pa, Riesling / Marlborough, New Zealand (white))

INTERLUDE: Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Santero.

Second Main Course: Australia Beef Tenderloin with Creamy Mashed Potato, Cumin & Orange Glaze, Sautéed Mushroom, Grilled Banana Shallot, Black Pepper Sauce.

(Wine: Chateau Noaillac, Merlot, Petit Verdot, Cabernet Sauvignon / Medoc Cru Bourgeois, France (red))

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.

(Wine: Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet))

Mignardise

Degustation Menu

Only Food: 3,100,000 VND / Per Person

Premium Wine Pairing: 2,700,000 VND (2 Wines)

Wine Pairing: 1,850,000 VND (5 Wines)

Trilogy of Mise En Bouche

Appetizer: Hokkaido Scallop – Carabineros Prawns Tartar with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly & Orange – Tomato Sauce.

(Wine: Te Pa, Riesling / Marlborough, New Zealand (white))

First Main Course: Toothfish Roasted In Fig Leaf with Celery Rave Mashed, Sauteed Corn, Endive – Jicama Salad & Grey Mullet Bottarga Sauce.

(Wine: Miguel Torres, Cordillera, Sauvignon Blanc / Elqui Valley, Chile (white))

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.

(Wine: Ruffino Il Leo, Sangiovese – Blend / Chianti Superiore DOCG, Italy (red))

Cheese: Selection of French Cheese & Truffle Honey.

(Wine: Chateau La Brulerie, Merlot, Cabernet Sauvignon / Bordeaux Superieur AC, France (red))

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.

(Wine: Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet))

The Temptation Menu

Only Food: 4,150,000 VND / Per Person

Premium Wine Pairing: 2,700,000 VND (2 Wines)

Wine Pairing: 2,150,000 VND (6 Wines)

TRILOGY of MISE EN BOUCHE

Appetizer: Hokkaido Scallop & Carabineros Prawn Tartar with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly with Orange & Tomato Sauce.

(Wine: Te Pa, Riesling / Marlborough, New Zealand (white))

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.

(Wine: La Baume, Terroir, Chardonnay, Languedoc, France (white))

First Main Course: Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke, French Kaviari Kristal Caviar & Sea Urchin Sauce.

(Wine: Villa Garrel, Syrah, Grenache / Cotes de Provence, France (rose))

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, Sauteed Vegetables, Grilled Banana Shallot and Black Truffle Foie Gras Sauce.

(Wine: Chateau Noaillac, Merlot, Petit Verdot, Cabernet Sauvignon / Medoc Cru Bourgeois, France (red))

Cheese: Selection of French Cheese & Truffle Honey.

(Wine: Chateau La Brulerie, Merlot, Cabernet Sauvignon / Bordeaux Superieur AC, France (red))

Dessert: The Temptation Forbidden Apple: Sparkling Wine Mousse Stuffed with Apple, Joconde Biscuit & Peach Sorbet.

(Wine: Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet))

White Tasting Menu

Only Food: 4,500,000 VND / Per Person

Premium Wine Pairing: 2,700,000 VND (2 Wines)

Wine Pairing: 2,200,000 VND (5 Wines)

Trilogy of Mise En Bouche

(Wine: La Baume, Terroir, Chardonnay / Languedoc, France (white))

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 Ximénez Dressing.

(Wine: Miguel Torres, Cordillera, Sauvignon Blanc / Elqui Valley, Chile (white))

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.

(Wine: Villa Garrel, Syrah, Grenache / Cotes de Provence, France (rose))

INTERLUDE: Homemade Tea and Fresh Herbs Sorbet Served with Orange Kombucha.

Main Course Meat: Roasted Smoked French Pigeons from La Maison Olivier Dandieu with Crispy Potato Croissant, Sautéed Brussel Sprout & Cherry Sauce.

(Wine: 1924 Limited Edition, Pinot Noir / California, USA (red))

Pre Dessert: Sautéed Fresh Fruits with Provençal Herbs, Coconut & Black Grass Jelly, Citrus Espuma & Tơung Ambarella Sorbet.

Dessert: The Temptation Restaurant Pillow of Love: Dark Chocolate Entremets with Inspiration Raspberry Heart, Sturia Vintage Caviar.

(Wine: Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet))

Vegetarian Menu

Only Food: 2,000,000 VND / Per Person

TRILOGY of MISE EN BOUCHE

Soup: Green Peas & Asparagus Soup, Crispy Angel Hair Vegetables & Seaweed, Whole Meal Tuile.

Starter: Heirloom Tomatoes Salad with Melon, Tamarillo & 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 Beverage.

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

(All Our Prices Include VAT. Our Team Is Grateful For Any Tips For Great Service!)

HOIAN DAY TRIP daily organizes a food tour to Michelin star local eateries and night markets in Da Nang city.

See tour details in https://hoiandaytrip.com/da-nang-michelin-star-food-tour/

To book, contact us by +84968009827 (WhatsApp) or hoiandaytripcompany@gmail.com

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