SEASONAL COOKING, GREAT WINES,
AMAZING NON-ALCOHOLIC DRINKS & HEARTY SPIRIT
UNDER CONSTRUCTION,
COMING SOON
Welcome to Tessa.
Rooted in the Mediterranean but shaped by a life of travel, our cuisine knows no borders. We draw inspiration from anywhere and everywhere, following it wherever it leads, while always letting the seasons guide what we bring to the table: Delicious, Memorable, and Purposeful.
The Sauce of Tessa
Tessa, our beloved dog, was gentle-hearted, joyful, and deeply understanding. We hope to bring these qualities into our restaurant, so that you can experience the same sense of connection and joy that she brought into our lives.
And we will do our very best to welcome you at our door with the same warmth and excitement that Tessa showed us every time we came home.
Snacks
Ember grilled sourdough bread from next door bakery, Mama Baker, salted butter from Brittany, Cantabrian anchovy and Tessa's Lemon Vinegar marinated Boquerone, topped with caper leaves.
à 6 € (2 for 10 €)
Flame charred Padròn peppers served with luxurious and silky cream made with Ossau-Iraty cheese and toasted sesame seeds.
7 €
Thinly sliced, and extra crsipy house made celeriac chips served with a roasted onion dip, which is made by roasting yellow onions slowly, until at the brink of charring and then blended with house mayonnaise and onctuous Crème Fraîche d'Isigny from Normandy.
7 €
A combination of Cailletier and Bella di Cerignola olives marinated in new harvest olive oil from Huilerie St. Michel, in Menton infused with orange zest and a hint of Madras curry.
5 €
Firsts
Raw fish of the day, thinly sliced Fuyu persimmon, charred orange slices, pink peppercorn & orange marmalade vinaigrette, and shiso leaves.
15 €
Bottom layer of silky celeriac cream, topped with freshly ground venison tartar, black garlic, pickled mustard seeds, horseradish, and nasturtium leaves.
15 €
Japanese chawanmushi custard made with eggs from local farms around Nice cooked together with an umami filled mushroom dashi, served with Koshihikari rice, mushroom XO sauce, and chives curled up in ice water.
14 €
Mains
Layers of beef short rib slowly cooked for hours, and then pressed to create even chunks of delicious and tender beef portions. We then grill the short rib, and serve it with a crispy pumpkin rösti, charred bell pepper puree, pickled squash ribbons, and a deeply flavoured demi glace, enhanced with a few tart lingonberries here and there.
27 €
First we dry age our fish for around 4 days to create a deeper flavour and even better texture. Then we grill the fish over embers, until crispy, and serve it with a ragout of celeriac, parsnip and yellow beets, a bright yet earthy saffron beurre blanc sauce and a few drops of our miso infused oil.
27 €
Lentil risotto with parsnip cream and a barley risotto with pumpkin cream intermingle on the plate, topped with radicchio, toasted hazelnuts, pumpkin seed oil, and split chives.
23 €
Desserts
Apples, which are slowly cooked in butter and apple juice get topped with Sauternes sabayon, and are served with a side of crispy puff pastry and Bleu d'Auvergne cheese.
12 €
On a bed of whipped yogurt crémeux sits bright and zesty clementine granita, accompanied by fresh citrus segments, lemon verbena and new harvest olive oil from Huilerie St. Michel in Menton
10 €
Refreshing pomegranate ice cream surrounded by orange blossom jelly, and topped with crispy kataifi.
10 €