• 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 Tuesday to Sunday
• Lunch: 11:00 - 14:00 (Last Order 13:30)
• Dinner: 18:00 - 22:00 (Last Order 21:30)

MENU

1. THE ORIGIN MENU

LUNCH MENU

Trilogy of Mise En Bouche

Appetizer

6 Pieces of Baked French Escargot with Garlic Butter.

Or

Black Angus Beef Tenderloin Carpaccio with Black Garlic & Truffle Sauce,
Shaved Parmesan Cheese, Garden Mix with Rocket.

Main Course

Australia Black Angus Tenderloin

Creamy Mashed Potato, Roasted Baby Carrot, Confit Garlic, Cumin & Orange
Glaze, Sautéed Mushroom, Grilled Banana Shallot, Black Pepper Sauce.

Or

Pan Fried Toothfish Marinated with Black Garlic, Duo of Mashed Cauliflower &
Sautéed Cauliflower, Miniature Brassica, Saffron & Oyster Sauce with Coriander
Green Oil.

Dessert

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

Mignardise

2. GOURMAND MENU

Trilogy of Mise En Bouche

Appetizer

Half-Baked Black Truffle Marbled French Goose Foie Gras, Sweet Wine Jelly,
Fresh Fig, Crispy Spice Tuile, Mango & Lemon Gel, Toasted Goji Berry & Ginger
Brioche.

First Main Course

Pan Seared Hokkaido Scallop, Grilled Button Mushroom, Mashed Apple & Pumpkin,
Sautéed White Asparagus with Pedro Ximenez Vinegar, Scallop Crispy Tuile,
Citrus Foam, Scallop Sauce.

INTERLUDE

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

Second Main Course

Roasted Lamb Rack, Sweet Potato Ricotta Tortellini Sautéed with Basil & Sage
Butter, Tomatoes Vine, Crispy Red Hibiscus Leaf Tempura, Sautéed Nha Trang
Samphire, Orange & Spice Gel, Tarragon Sauce.

Cheese

Selection of French Cheese Served with Bread & Truffle Honey.

Dessert

Dark Chocolate Cremeux Stuffed with Durian Catalan Cream, Himalaya Salted
Caramel Sauce, Fresh Fruits & Cherry Marinated with Cognac, Nuts & Coffee
Sponge, Crunchy Royaline Tuile, Chocolate Peta Crispy, Caramelized Banana &
Coconut Ice Cream, Tonka & Citrus Flavor Foam.

Mignardise

3. THE TEMPTATION MENU

Trilogy of Mise En Bouche

Appetizer

Hokkaido Scallop – Carabineros Prawns Tartar with French Sturia Vintage
Caviar, Vietnamese Purple Shiso Leaf Jelly, Crispy Black Sesame Tuile, Orange
& Tomato Sauce, Kaffir Lime Flying Cloud.

First Main Course

Toothfish Roasted in Fig Leaf, Celery Rave Mashed, Sautéed Corn, Endive &
Jicama Salad, Lemon Dressing, Saffron Sauce with Grey Mullet Bottarga & Finger
Lime, Fig Oil.

INTERLUDE

Basil Tart with French Blue Lobster Salad with Heirloom Tomatoes, Melon &
White Asparagus,

Tomato Jelly, Orange Tuile, Marigold Leaves Sorbet, Jellyfish & Pedro Ximenez
Dressing.

Second Main Course

Roasted Smoked French Pigeons from La Maison Olivier Bandeu with Cherry Wood,
Crispy Croissant Potato, Sweet Potato Mashed, Sautéed Brussel Sprout & Cherry
Sauce, Eggs Yolk Gel with Jamaica Pepper.

Cheese

Selection of French Cheese Served with Bread & Truffle Honey.

Dessert

The Sweet Egg Nest of Han River – Under The Bamboo Cage, Ginger & Lemongrass
Infused Caramel Egg Shell, Young Coconut & White Chocolate Mousse with His
Fligrat Heart, Roasted Coconut Biscuit, Passion Fruits Sphere, Orange & Nuts
Biscuit, Salted Caramel Apple Nest, Fruits Coulis.

Mignardise

4. PRESTIGE MENU

Trilogy of Mise En Bouche

Appetizer 1

French Ultime Oyster From Geay Family France Poached with Horseradish & Lemon
Sauce, Wine Jelly, Cucumber Salad, Yuzu Foam.

Appetizer 2

Hokkaido Scallop – Carabineros Prawns Tartet with French Sturia Vintage
Caviar, Vietnamese Purple Shiso Leaf Jelly, Crispy Black Sesame Tuile, Orange
& Tomato Sauce, Kaffir Lime Flying Cloud.

Hot Appetizers

Pan Fried Foie Gras with Honey Truffle & Crunchy Nuts, Duo of Green Mango &
Melon Salad with Homemade Duck Breast Cured with Spices, Rhubarb Chutney,
Passion Fruit & Red Anchovies Nuoc Mam Dressing, Rosemary Sauce.

First Main Course

Sous Vide Wrap Japanese Red Sea Bream with Kombu, Jerusalem Artichoke Mashed,
French Sturia Caviar, Sautéed Baby Vegetables from Samphire, Sea Urchin Sauce
with Marigold Oil & Kumquat Foam.

Interlude

Basil Tart with French Blue Lobster Salad with Heirloom Tomatoes, Melon &
White Asparagus, Tomato Jelly, Orange Tuile, Marigold Leaves Sorbet, Jellyfish
& Pedro Ximenez Dressing.

Second Main Course

Australian Shimo Wagyu Tenderloin MB 4/5, 500 Days Grain Fed, Creamy Mashed
Potato, Roasted Baby Carrot, Confit Garlic, Cumin & Orange Duck Ragout,
Sautéed Wild Mushroom, Grilled Banana Shallot, Black Truffle & Foie Gras
Sauce.

Cheese

Special selection of French Cheese Served with Bread & Truffle Honey.

Dessert

The Temptation Forbidden Apple Fruits Shape, Stuffed with Sautéed Apple &
Apple Liquor, Apple Tart, Caramel Sauce with Sparkling Wine Jelly & Peach
Sorbet.

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 Tomato 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 Wine, 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.