Scarlett Wine Bar & Restaurant

Fresh French oysters served raw on the half shell. Known for their balanced saltiness and delicate flesh. Enjoy with a squeeze of lemon or vinegar sauce.

Premium French oysters known as the 'Rolls-Royce of oysters'. Plump, chewy texture with a nutty, sweet flavor profile. Best eaten raw to appreciate the complexity.

Larger premium French oysters with a meaty texture. Distinctively sweet and mineral taste. Served fresh on ice.

A curated platter of two artisanal cheeses. Varies by availability, typically including soft and hard varieties. Served with crackers or bread.

A selection of three distinct cheeses. Offers a range of textures and milk types (cow, goat, or sheep). Good for sampling different flavor profiles.

A comprehensive tasting board of five cheeses. Includes a mix of fresh, aged, blue, and soft cheeses. Ideal for sharing.

Thinly sliced Italian dry-cured ham aged for two years. Salty, sweet, and melts in the mouth. Classic appetizer.

Aged Italian ham infused with earthy black truffle. Rich savory flavor with aromatic truffle notes. Elegant and flavorful.

Top-tier Spanish cured ham from acorn-fed pigs, aged for four years. Intense nutty flavor and marbleized fat. A luxury delicacy.

A platter featuring five different types of sliced cured meats. Likely includes salami, ham, and sausages. Great for sharing with wine.

Premium Spanish cured meats served with tomato bread and olive spread. Includes loin, belly, sausage, and neck cuts. Rich, oily, and flavorful.

A balanced platter combining both cheese and cured meats. Offers variety in texture and taste. Perfect for pairing with drinks.

The ultimate sharing platter with a large variety of cheeses, meats, and pâté. A complete charcuterie experience. Serves a group well.

Rustic country-style meat spread made from high-quality pork. Seasoned with Cognac for depth. Spread on toasted bread.

Shredded pork cooked slowly in its own fat until tender. Rich, spreadable texture. Served with pickles and bread.

Meat pie with pork and duck liver encased in pastry. Savory filling with a buttery crust. A classic French deli item.

Smooth, rich duck liver pâté pressed into a loaf. Buttery and delicate flavor. Served chilled with toast.

Two preparations of duck liver: hot seared and cold terrine. Contrasting textures of meltingly hot and smooth cold liver. Very rich.

An assortment of various meat spreads and loaves. Allows tasting of different styles and meats. Good for sharing.

Savory beef broth with caramelized onions, topped with bread and melted cheese. Rich and warming. A bistro classic.

Creamy shellfish soup served under a flaky pastry crust. Intense lobster flavor. Break the crust into the soup to eat.

Creamy mushroom soup with porcini and truffle aroma. Contains a slow-cooked egg with a runny yolk. Earthy and velvety.

High-quality preserved sardines served in the tin. Paired with flavored butter and bread. Intense fish flavor, oily and salty.

A fresh salad with tuna, anchovies, eggs, and olives. dressed with basil oil. Savory, salty, and crisp.

Slices of cured salmon with a smoky flavor. Served with classic garnishes of cream and onion. Smooth and oily texture.

Fresh Italian cheese with a creamy center, served with sweet tomatoes. Mild, milky flavor paired with acidity from balsamic. Refreshing appetizer.

A hearty salad featuring various duck meats and bacon. Topped with a runny poached egg. Rich, savory, and textural.

Roasted beef bone marrow served in the bone. Fatty, gelatinous, and spreadable. Seasoned with herbs and tomato to cut the richness.

Sweet crab meat paired with fruity mango and creamy avocado. Light and fresh with a balance of sweetness and richness.

Classic French escargots cooked in herb butter. Chewy texture with strong garlic and butter flavors. Eat with bread to soak up the sauce.

Hot seared duck liver paired with pork belly. Extremely rich and fatty, cut by the mustard sauce. Melt-in-the-mouth texture.

A luxury version of Caesar salad with fresh lobster. Creamy dressing, crisp lettuce, and crunchy seeds. Savory and substantial.

Chopped raw salmon seasoned with citrus and oil. Lightly smoked for aroma. Fresh, oily, and smooth texture.

Raw red tuna seasoned with Asian flavors like soy and wasabi. Creamy from coconut milk. Savory with a spicy kick.

Chopped raw beef steak seasoned traditionally. Soft, chewy texture with savory meat flavor. Served cold with sides.

Assorted vegetables cooked over charcoal for a smoky flavor. Dressed with balsamic vinegar. Light and healthy.

Cauliflower roasted whole with spices and coconut. Sweet, nutty, and slightly sour from tamarind. Soft texture.

Grilled eggplant glazed with savory miso paste. Sweet and salty umami flavor with a hint of spice. Soft, melting texture.

Classic French dish of duck leg slow-cooked in fat until crispy and tender. Served with potatoes and mushrooms. Rich and savory.

Young chicken roasted with aromatic French herbs. Served with rich truffle-flavored potatoes. Juicy meat with crispy skin.

Lamb leg braised until the meat falls off the bone. Served with smooth potatoes and vegetables. Deep, meaty flavor.

Beef cheek slow-cooked for 12 hours. Extremely tender and gelatinous texture. Served with rich garnishes.

Light, airy dumpling made from pike fish. Served in a creamy white wine sauce. Delicate and elegant.

Large Japanese scallops seared to perfection. Served with cheese and truffle sauce. Sweet seafood flavor with rich toppings.

Pasta with a rich meat-based tomato sauce. Hearty and comforting. A globally popular Italian dish.

Pasta in a creamy sauce with bacon and egg. Rich, salty, and satisfying. Served with wide noodles.

Creamy rice dish cooked with green vegetables and nuts. Flavor of basil and cheese. Soft texture.

Pasta tossed in olive oil and garlic with prawns. Spicy and aromatic. Light but flavorful.

Rice dish with intense truffle flavor and mushrooms. Creamy and earthy. A luxurious vegetarian option.

Pasta with clams in a white wine sauce. Briny and garlicky. Fresh seafood taste.

Long pasta noodles in a rich truffle and cheese sauce. Savory and aromatic. For truffle lovers.

Baked pasta with cheese and truffle. Comfort food with a gourmet twist. Rich, gooey, and cheesy.

Spinach cooked in cream sauce. Soft and savory side dish.

Mixed baby salad greens with dressing. Light and fresh.

Deep-fried potato strips. Crispy and salty.

Mushrooms sautéed or stewed in a creamy sauce. Earthy flavor.

Assorted cooked vegetables. Healthy accompaniment.

French vegetable stew with tomato, zucchini, and eggplant. Soft and flavorful.

Boiled potatoes crushed with butter and milk. Smooth and creamy.

Toasted bread topped with garlic butter and herbs. Crunchy and savory.

Green asparagus spears pan-fried lightly. Crisp-tender texture.

Small potatoes roasted or boiled. Firm and waxy texture.

Creamy rice cooked with small, sweet French mussels. Flavored with aromatic saffron. Rich seafood taste.

Mussels cooked in a herbaceous sauce with a kick of spice. Fresh and zesty flavor. Good for dipping bread.

A complex cold appetizer with raw fish and pickled mussels. Features tart, spicy, and fresh flavors. Served with unique savory ice cream.

Mussels served in a rich blue cheese and cream sauce. Strong savory flavor balanced by sweet leeks. Hearty and indulgent.

Mussels with potatoes in a classic white butter sauce. Enriched with cheese and herbs. Buttery and smooth.

Pasta with mussels and spicy spreadable pork sausage ('Nduja). Savory tomato base with anise notes from fennel. Spicy and satisfying.

The classic French preparation of mussels steamed in white wine and aromatics. Light, clean broth perfect for drinking or dipping. Fresh and simple.