Currently there is no menu available for Bord De L'eau in Wick. We are continuously adding menus, so check back soon!
In the meantime feel free to browse our other menus within Wick below.
|Bord De L'eau||French|
|Pate de Campagne||Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins)||French|
|Coq au Vin||Beautiful tender chicken pieces (a whole chicken is normally taken and jointed) initially pan fried and then casseroled in red wine, garlic and herbs, with whole shallots and button mushrooms. This dish started life as a rustic huntsmans’ meal but became sophisticated over the years and is now a classic French dish. Can be served with small potatoes or a creamy pureed potato and green beans.||French|
|Beef Bourguignon||Another classic French dish that is very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices!||French|
|Bouillabasse||A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish heads and tails are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes.||French|
|French Onion Soup||Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine. A truly warming soup, but good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup!||French|
|Kir Royale||Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated.h||French|
|Chablis||A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive||French, Wine Bar|
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