Del Place Restaurant & Beach Bar
Dinner Menu
The chef's suggestions for the evening.
As the sun goes down over L'Islette, the kitchen adds its evening suggestions to the à la carte menu. On Saturdays, the Saturday Night Special joins them.
Service Time · 18:00–22:00
To Share
Tapas Kreol
SCR 550
To share
Mango salad, octopus salad, tuna tartar, red snapper rillettes, coconut palm heart, smoked fish salad and black pudding (contains pork)
Tapas Royale
SCR 950
To share
Lobster medallions, octopus salad, tuna tartar, Coëtivy prawns, coconut palm heart, smoked fish salad, mango salad and red snapper rillettes
Caviar
- Baeri Caviar from Madagascar, 30 gSCR 1,250
Kasnodar caviar with blinis, shallots, crème fraîche and parsley
Starters
- Seafood GratinSCR 350
Prawns, squid, red snapper and clams with garlic, parsley, béchamel and mozzarella
- Exotic Crayfish SaladSCR 360
Local prawns, passion fruit, palm heart, orange, capsicum and mango
Specials
- The Epicurean DishSCR 990
Lobster thermidor, red snapper fillet, tiger prawns and squid ink pasta with tomato sauce
- Octopus Curry from Our LagoonSCR 480
Fresh octopus, Creole masala, steamed rice, thyme and papaya chutney
Desserts Flambéed at Your Table
- Omelette NorvégienneSCR 220
Mango, coconut and passion fruit with meringue, flambéed with coconut rum at your table
Prepared at your table
- Crêpes SuzetteSCR 290
Flambéed with Grand Marnier at your table
Prepared at your table
Homemade Desserts
- Dessert TastingSCR 200
Chocolate brownie, coconut tart, banana tart, crème brûlée, passion fruit bavarois and vanilla ice cream
- Chocolate BrownieSCR 200
With crème anglaise
- Coconut TartSCR 200
With a scoop of coconut ice cream
- Banana TartSCR 200
With caramelised banana and a scoop of vanilla ice cream
- Passion Fruit BavaroisSCR 200
With a scoop of passion fruit sorbet
- Crème BrûléeSCR 220
With vanilla from La Digue
- PavlovaSCR 270
Vanilla meringue, exotic fruits of the Seychelles, Chantilly cream and passion fruit coulis
Artisanal Ice Creams & Sorbets
Ice Cream
One scoopSCR 60Two scoopsSCR 100Pistachio, vanilla, chocolate, mint chocolate, rum and raisin, cinnamon, coconut or banana
Sorbet
One scoopSCR 60Two scoopsSCR 100Mango, passion fruit, strawberry, lychee or pineapple
Saturday Night Special
Saturday evenings only.
- Seafood TerrineSCR 290
Homemade terrine with prawns, squid, fish and mussels, served with mesclun salad.
- Coetivy PrawnsSCR 360
Seychelles gambas grilled in garlic butter, served with a Mediterranean salad.
- Beef CarpaccioSCR 340
Beef fillet cut with the chef's knife, sprinkled with shaved parmesan and virgin olive oil.
- Breaded Job Fish FilletSCR 520
Crusted with panko, prawns and herbs, served with carrot puree, grilled vegetables and lemon butter sauce.
- Beef WellingtonSCR 560
Beef tenderloin marinated in fresh ground pepper and sea salt, coated with mushrooms, garlic and rosemary, wrapped in Parma ham, served with pepper sauce.
- Lobster TagliatelleSCR 900
Italian tagliatelle cooked with lobster, garlic and basil, simmered in white wine, served with parmesan cheese.
