Designed by Chef Darquin, our French co-founder, this menu tells two stories: the raw delicacy of crudo and the bold power of dishes touched by fire. Fresh, simple, yet refined, each plate carries the soul of the Mediterranean and the effortless elegance of the Riviera. We work exclusively with sustainable local fishermen. As such, our fish offering may vary depending on the day’s freshest catch.

bites plates crudo seafood platter chef hors serie mains homemade pasta sides dessert dessert cocktails

bites

Fresh Truffle Toast

230

Beef Tartare, Potato Millefeuilles

65

( add caviar +320 )

Sea Bream Tartelette, Yuzu

45

( add caviar +320 )

Marinated Sweet Peppers, Herb Butter, Sardine

45

Smoked Whitefish Croquettes

65

Gougère Comté Cheese & Ibérico Ham

120

plates

Bread and Butter

50

Jamón Ibérico Bellota

250

Oyster, Leche de Tigre, Basil oil

150

Prawns Cocktail, Romesco, Aioli

150

Gougère Comté Cheese & Ibérico Ham

120

Angus Beef Tartare , Cured Egg yolk, Parmesan Aioli

190

Tomato, Stracciatella, Strawberries

190

Wood fired Cauliflower, Tempura, Miso and Pesto

90

Melon Gazpacho, Jamón Ibérico

120

G.F.C - Giselle Fried Chicken (5pc)

150

( add caviar +320 )

Crab Roll, Beurre Blanc, French Toast

250

( add caviar +320 )

Cos Salad, Parmesan, Anchovies, Supreme Sauce

120

crudo

Caviar Tin, Brioche, Cream, Onion Espuma

1690

Bluefin Tuna Tartare, Yuzu, Cucumber, Avocado

190

Wild Tasmanian Salmon, Avocado, Citrus

250

Hokkaido Scallop, Caviar, Cucumber, Buttermilk

470

seafood platter

Oysters | Prawns | Scallop Crudo | Salmon Tartare | Tuna Tartare

990

chef hors serie

Madai Sashimi, Yuzukosho Vinaigrette

690

Seabass in Salt Crust, Flambéed, Beurre Blanc Noilly Prat

650

Beef Wellington, Foie Gras, Mushrooms

890

Wagyu Tomahawk MB8

250/100gr

mains

Line-Caught Grouper Confit in Olive Oil, Zucchini

290

Grilled Catch of the Day, Sweet Peppers, Carrot Puree

250

Grilled Octopus, Guanciale, Miso Corn, Smoked Potato Espuma

190

Ashari Clams, Sake, Beurre Blanc

350

Mediterranean Spiced Confit Lamb Shoulder, Candied Fruit

350

Wood Fired Chicken, Supreme Sauce, Fresh Truffle

370

Fire Grilled Glazed Pork Chop, Mole Salsa, Pumpkin

290

24H Slow Braised Beef Cheek, Pomme Paillasson, Chives

290

Wagyu Hanger Steak & Bone Marrow

195 / 100gr

Wagyu Rib Eye MB7

290 / 100gr

Wagyu Picanha MB7

250 / 100gr

homemade pasta

Tortellini Truffle, Comté, Paris Ham, Mascarpone

370

Linguine, Tomato Marinara, Shrimp & Stracciatella

250

Foie Gras Risotto, Shimeji, Truffle Cream

350

Gnocchi, Pistachio Pesto, Stracciatella

150

sides

Mashed Potatoes

70

French Fries

40

Wood Fired Asparagus, Egg Yolk, Miso

90

Wood Fired Carrots, Garlic confit, Pollen

50

Riviera Salad, Green Beans, Baby Potatoes

80

Fresh Truffle Mashed Potatoes

220

dessert

Grand Cru Chocolate Souffle, Olive Oil, Sea Salt

80

Hazelnut and Vanilla Millefeuille, Praline

80

Tiramisu

80

Profiteroles, Chantilly, Grand Cru Chocolate Sauce

80

Fresh Strawberries, Chantilly

90

dessert cocktails

Espresso - Vodka, Coffee, Kahlua

130

Latte - Vodka, Bailey’s, Frangelico, Coffee, Cream

150

Chocolate - Cognac, Chocolate, Caramel, Coffee

130

Amaretto Sour

160

Chocolate Old Fashioned

130

B52 - A kiss with heat

70

Giselle is a restaurant born from friendship and love, created by a group of friends with deep roots and experience in hospitality. More than just a place to eat, it reflects the soul of the Riviera — warm, vibrant, and timeless, like an endless summer.

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