Chambar Wikia

Fletan aux trois facons[]

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Drop line:

  • Grilled halibut on sea asparagus and nori Coulis
  • Halibut beignet on coconut remoulade
  • Halibut Mousse on curry leaves veloute and fresh peas


Roasted Halibut:

  • Halibut Flilet (2oz)
  • Black garlic and nori coulis (Sherry vinegar, squid ink, halibut stock, nori paste, black garlic aioli)
  • Sea asparagus
  • Dill

Halibut Beignet:

  • Battered halibut filet (2oz) -Butter, flour, eggs, tumeric, lager
  • Coconut and Jalapeno Remoulade (Reduced coconut milk, lemon, Jalapeno and cilantro)

Halibut Mousse:

  • Mousse made with halibut filet, parsley, green onion, egg white, chili flakes, cream, fennel
  • Curry leaves veloute (fish stock, cream, celery, onions, jalapeno, chili flakes, onrange and lemon juice)
  • Fresh peas

Halibut broth: Halibut bones with coriander, star anise, ginger, garlic


  • eggs 
  • dairy
  • gluten

Enquire with the kitchen for an option without those allergens. Chefs should be able to compose a dish adapted to your guest request.


  • Fork
  • Knife
  • Dessert spoon