Set in the extensive and historic Savannah sugar property, touching the Indian Ocean, the Savinia Estate is richly diverse,

with significant human endeavours as well as noteworthy natural settings.

Savinia’s seascapes are unique to the island; blessed with an 800 m pristine beach set on Mauritius’ longest sand dune ‘la butte aux sables’; dramatic lava rock bluffs with the iconic ‘Le Souffleur’, Mauritius’ only blow hole; coastline walks, private

rock pools and hidden beaches at water’s edge.

Savinia’s landscape is large in scale, its great beauty being the tropical sunlight filtering through the leaves; rolling countryside, meadows and diverse woodland

complement its exceptional natural beauty.

Untouched for decades, Savinia offers a diverse plethora of flora; from giant Badamier (wild almond) trees and colossal Banyan Trees, to indigenous Pomme

Jacquot and rare Bois Pipe. To be conserved and protected as open woodland are most of the estate trees as well as the forests of Mahogany and Pink Trumpet

Trees (Calice du Pape).

From the monsoonal rains, fresh water springs are plentiful, emerging into bubbling brooks and streams, welling up into a tropical inland lagoon bordered by

coconut trees and palms.

Distinctive to the Savinia Estate are its olden dry stone walls which aesthetically compliment and enhance the landscape. Using considerable skill, over 18

kilometres of dry stone walls were built as field boundaries and for retaining livestock. Additionally, sitting proud at Savinia’s entrance are the long-established

sugar chimneys, entwined in time with a Ficus benghalensis.

“The cornerstone of great cooking is to source the finest produce”

Charcoal from Campeche wood, Heritage Bel Ombre

Palm from Savannah / salad, pepper from Field Good

‘Fleur de Sel’ from Mauritius ; organic monofloral honey

and black pepper from Madagascar.

Halal Certified Beef : MSA Meat Standards Australia are audited ISO 9001/2008.

Meat Standards Australia (MSA) was developed by the Australian red meat

industry to improve the eating quality consistency of beef and sheepmeat.

Determining the eating quality of MSA beef requires standards

to be maintained from paddock to plate.

Our dishes may contain allergens.

chuck eyebasses côtes

Paleron

prime ribcôte de boeufrumsteck

tenderloin

onglet

Bavetted’aloyau Bavette

de flanchet

sirloin

flank flatiron

rump

filet

tip steak

flap

contrefilet

ribeyeentrecÔte

SAVINIA BISTROT’S WORKSHOP

SAVINIA BISTROT SAVOIR-FAIREService : Clarel / Cuisine : Asaad / Butcher : Rex

COLD STARTERSVerrine duo: 275 - mussels, coconut, cucumber and combava - watermelon, shrimp and vanilla

Chicken Caesar salad 325

Provencale stuffed calamari, rucola and olives 350

Shrimp cocktail, Marie Rose sauce 375

Steak tartare, 100 g, hand minced beef tenderloin 375

Waldorf salad and prawns 385

Provencal plate 450 chickpeas, avocado, quinoa, turmeric roasted pumpkin, sunflower seeds, spinach

HOT STARTERSFrench onion soup 325

Gratinated mussels with tomato, saffron and parmesan 335

Seafood gratin 435

Traditional bouillabaisse 450 garlic bread and rouille

Duck leg confit, beetroot salad 475 and mustard vinaigrette

Heart of palm gratin 495

VEGETARIAN DISHESPumpkin patties & roasted veggies 450

Shepherd’s pie with spinach & ratatouille 450

Tagliatelle, truffle tapenade, pumpkin, rucola 550 & shavings of parmesan cheese

(V): Vegetarian

(V)

(V)

THE CLASSICSProvencal chicken breast 570 with thyme, tomato, lemon and olives

Australian lamb T-Bone, 300 g 685 roasted over a wood fire and served with Savinia-style ratatouille

Beef navarin 695 with carrots, celery and potatoes

Lamb shank 750 served with fig,herbs and potato mousse

NOBLE SEAFOOD Atlantic sole meuniere 1 pc 2 pcs with parsley butter and potatoes 635 855

Grilled babonne filet, noble Mauritius fish, 250 g 785 mayonnaise combava

Norwegian fresh salmon 825 served with green asparagus and Hollandaise mustard

Grilled giant gambas 995 served with tagliatelle and saffron pepper sauce

THE BURGERSChicken burger, 200 g 435 with avocado, caramelised onions, rucola, spiced tomato sauce and French fries

Lamb burger, 200 g 450 with spices, caramelised onions, Lettuce, tomato, French fries and raita

Savinia beef burger, 200g 475 with caramelised onions, cheddar cheese, fried egg, lettuce, tomato, our famous Savinia sauce, French fries and spiced coleslaw

PREMIUM STEAKS FROM OUR CHARCOAL OVENSince 1919, Harvey Beef produces the finest quality beef sustain-ably raised in the pristine natural environment of Western Austra-lia. Our steaks are wet-aged for maximum flavour and tenderness

Le ‘Bistrot Steak’, fries and salad, PR MSA, 200 g 575

THE FAVOURITESAustralian Braford, reared 30 months in pasture.

Tournedos, 1st Choice Queen Cut, 200 g 825 King Cut, 300 g 1,095

Sirloin, 1st Choice, King Cut, 400 g 815

Rib eye, 1st Choice, King Cut, 300 g 925

Prime T- Bone, 450 g 1,095

THE SIGNATURESAustralian Braford, reared 42 months in pasture and grain.

Prime beef rib, YG MSA, 100-day grain fed, 900 g - 1 kg (2 persons) 245 / 100 g 1.1 kg - 1.2 kg (3 persons)

Rib eye, PR MSA, 300 g 1,085

Wagyu Rump, MB 6-7, 350-day grain fed, 300 g 1,195

Your main course is served with a side dish and a sauce of your choice.

COOKING PREFERENCE To ensure you receive your preference, we measure the internal temperature

of your fine quality steak. Our butcher’s cut ± 8%

Very rare (Blue) : 45°C Rare : 55°C

Medium : 60°C Medium well : 65°C

Well done : 70°C

FOR KIDS (-12 YEARS)Steak « to discover », 150 g 295

Savinia kids’ chicken / beef burger, 150 g 295

All kids’ menus are served with French fries.

SIDE DISHES

SAUCES

Gravy

Bearnaise sauce

Madagascar black pepper sauce

Savinia barbecue steak sauce

Mushroom sauce

Maître d’Hôtel butter

Black truffle-flavoured mashed potatoes

Crunchy French fries with parmesan cheese

Ladies’ fingers salad

Onion rings

Savinia style ratatouille creamy spinach

Bok choy with tomato and sesame

Green salad

145

CHEESECheese affineur Hervé Mons cheese plate 150 g 485

DESSERTSCombava sorbet 175

Salted butter caramel ice cream 175

Ile flottante with cardamom cream 225

Lemon flavoured savarin 250 with fruit compote

Lemon tart 250 with meringue and lemon confit peel

Apple tarte tatin 250 with caramelised granny smith

Warm melted chocolate 285 with vanilla ice cream