A Mediterranean (and delicious) summer at Bougain
The new summer menu, crafted by chef Diana Roque, stays true to the restaurant's DNA: product-led cooking, seasonality at the forefront, and a respect for the classics – all with a modern twist.
There are lighter options, like the Black Angus carpaccio – tenderloin with mixed leaves and a truffle emulsion – and the tomato soup with basil and burrata. But there's also room for heartier dishes, perfect for lingering summer evenings: think carabineiro and citrus rice or salmon Wellington with spinach and fish jus.
And always, always leave room for dessert. The Chocolate Bomb with creamy salted caramel, lemon ice cream, cocoa crumble and raspberry coulis is a stellar way to end any meal – or start one, no judgement here.
With this new menu, Bougain proves it's much more than just a beautiful (stunning, really) restaurant – it's a place you'll want to come back to, dish after dish, season after season.
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