• The Temptation is located in a modern villa on Son Tra, the most beautiful area of Da Nang, with a spacious courtyard featuring 60 air-conditioned seats indoor including the veranda and 20 casual seats outdoor in a beautiful and romantic garden.
• Combining finest Western dishes influenced by Asia in an intimate atmosphere, The Temptation offers innovative French and Fusion cuisine.
• Unusual ingredients of the freshest and highest quality, personalized service and flaming flambés will deliver an unparalleled dining experience not to be missed.

Temptation French Da Nang offers a sophisticated escape to France in the heart
of Da Nang. Indulge in exquisite French cuisine, impeccable service, and a
stylish ambiance for a truly special dining experience.

• Address: 125 Ho Nghinh, Phuoc My, Son Tra, Da Nang
• Open time: From Moday to Sunday (Closed for lunch on Monday)
• Lunch: 11:00 - 14:00 (Last Order 13:30)
• Dinner: 18:00 - 22:00 (Last Order 21:30)

MENU

1. DISCOVERY MENU (LUNCH MENU)

Trilogy of Nose En Bouche

Appetizer

French Goose Foie Gras Marbled Half-Baked Black Truffle with Fresh Fig,
Toasted Goji Berry & Ginger Brioche.

First Main Course

Pan-Seared Hokkaido Scallop with Mashed Apple & Pumpkin, Sautéed White
Asparagus & Mushroom and Scallop Sauce.

INTERLUDE

Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Santero.

Second Main Course

Australia Beef Tenderloin Creamy Mashed Potato, Cumin & Orange Glaze, Sautéed
Mushroom, Grilled Banana Shallot, Black Pepper Sauce.

Cheese

Selection of French Cheese & Truffle Honey.

Dessert

Dark Chocolate Crémeux Stuffed with Vanilla Catalan Cream, Crispy Chocolate
Peta, Caramelized Banana & Coconut Ice Cream, Tonka & Citrus Flavor Foam.

Mignardise

2. DÉGUSTATION MENU

Trilogy of Nose En Bouche

Appetizer

Hokkaido Scallop - Carabineros Prawns Tartar with French Sturia Vintage
Caviar, Vietnamese Purple Shiso Leaf Jelly & Orange - Tomato Sauce.

First Main Course

Toothfish Roasted In Fig Leaf with Celery Rave Mashed, Sauteed Corn, Endive -
Jicama Salad & Grey Mullet Bottarga Sauce.

INTERLUDE

Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Santero.

Second Main Course

Roasted Lamb Rack, Sweet Potato Ricotta Tortellini Sauteed with Basil, Crispy
Red Hibiscus Leaf Tempura & Tarragon Sauce.

Cheese

Selection of French Cheese & Truffle Honey.

Dessert

The Sweet Egg Nest of Han River: Young Coconut & White Chocolate Mousse,
Lemongrass Infused Caramel Egg Shell, Fig Heart, Passion Fruit Sphere & Fruits
Coulis.

Mignardise

3. TEMPTATION MENU

Trilogy of Nose En Bouche

Appetizer

Hokkaido Scallop & Carabineros Prawn Tartar with French Sturia Vintage Caviar,
Vietnamese Purple Shiso Leaf Jelly with Orange & Tomato Sauce.

Hot Appetizer

Pan-Fried Duck Foie Gras Served with Honey Truffle & Crunchy Nuts, Duo of
Green Mango & Melon Salad and Homemade Duck Breast Cured with Spices & Passion
Fruit Red Anchovy Nuoc Mam Dressing.

First Main Course

Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke, French Kaviari
Kristal Caviar & Sea Urchin Sauce.

INTERLUDE

Basil Tart with French Blue Lobster Salad Served with Marigold Leaf Sorbet &
Pedro Ximénez Dressing.

Second Main Course

Australian Shimo Wagyu Tenderloin MB 4/5 with Creamy Mashed Potato, Sautéed
Vegetables, Grilled Banana Shallot and Black Truffle Foie Gras Sauce.

Cheese

Selection of French Cheese & Truffle Honey.

Dessert

The Temptation Forbidden Apple:

Sparkling Wine Mousse Stuffed with Apple, Joconde Biscuit & Peach Sorbet.

Mignardise

4. WHITE TASTING MENU (FOOD ONLY)

Trilogy of Mise En Bouche

Appetizer

Poached Special Ultime Oyster from Geay Family with Pickled Samphire, Sea
Shrimp Nuoc Mam Sauce & French Sturia Vintage Caviar.

Basil Tart with French Blue Lobster Salad Served with Marigold Leaf Sorbet &
Pedro Ximenez Dressing.

Main Course Seafood

Duo of Sous Vide Australian Abalone Marinière Style and Sautéed Carabineros
Prawn Served with Mashed Seaweed, Mixed Vegetables & Champagne Sabayon.

Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke, French Kaviari
Kristal Caviar & Sea Urchin Sauce.

INTERLUDE

Homemade Tea and Fresh Herbs Sorbet Served with Sparkling Santero.

Main Course Meat

Roasted Smoked French Pigeons from La Maison Olivier Dandieul with Crispy
Potato Croissant, Sautéed Brussel Sprout & Cherry Sauce.

Pre-Dessert

Sautéed Fresh Fruits with Provençal Herbs, Coconut & Black Grass Jelly, Citrus
Espuma & Young Ambarella Sorbet

Dessert

The Temptation Restaurant Pillow of Love:

Dark Chocolate Entremets with Inspiration Raspberry Heart, Sturia Vintage
Caviar.

Mignardise

5. VEGETARIAN MENU

Trilogy of Mise En Bouche

Soup

Green Peas & Asparagus Soup, Crispy Angel Hair Vegetables & Seaweed, Whole
Meal Tuile.

Starter

Heirloom Tomatoes Salad with Melon, Tomatillo & White Asparagus, Tomato Jelly,
Orange Tuile, Fig Mayonnaise & Pedro Ximenez Dressing.

First Main Course

Ricotta Tortellini Sautéed with Basil & Sage Butter, Tomatoes Vine, Crispy Red
Hibiscus Leaf Tempura, Sautéed Nha Trang Samphire, Orange & Spice Gel.

INTERLUDE

Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Rose Bottega.

Second Main Course

Roasted Celery Rave, Creamy Mashed Potato, Roasted Baby Carrot, Confit Garlic,
Cumin & Orange Glaze, Sautéed Wild Mushroom, Grilled Banana Shallot.

Cheese

Selection of French Cheese Served with Bread & Truffle Honey.

Dessert

Green Apple Tatin Tart with Truffle Flavor, Fresh Tahitian Vanilla Cream,
Italian Mascarpone Nitrogen Ice Cream.

Mignardise

*Note: The menu is subject to change depending on the season and availability of ingredients.