FIRST COURSES
Caesar salad
15,90 € - plate 19,50 €
Warm goat's cheese salad
15,90 € - plate 19,50 €
Frog legs with parsley
6 : 12 €/ 12 : 21 €
Homemade Smoked salmon
18,90 € - plate 22,50 €
Homemade Duck foie gras 25,50 €
AFRICAN SPECIALTIES
YASSA CHICKEN 20,90 €
BEEF MAFE 21,90 €
FISH BALLS with rice and vegetables 24,90 €
THIEBOUDIENE : rice with fish and vegetables 26,90 €
Served with rice - large bred and lentils (or cape peas depending on the mood of the moment)
Boucané pommes de terre 21,50 €
Carry coq la kour 23,50 €
Carry pattes cochon 22,50 €
Carry Camarons 24,90 €
Rougail zandouille 24,90 €
Rougail saucisses fumées 21,90 €
Civet de canard 26,50 €
Fresh FISHES
according to arrivals
Whole Roasted Dorade 28,90 €
Salmon duo & gambas 32,90 €
Grilled gambas with pastis 35,00 €
>> suggestions of the day
VÉGÉTARIANS
Gorgonzola Risotto 25,90 €
Homemade Lasagnas with local vegetables 25,50 €
HOMEDADE DESERTS
Ananas surprise 9,50 €
Chocolate Mousse 10,50 €
Crème brulée Vanille Bourbon 11,50 €
Profiteroles 11,50 €
Flaming bananas 9,50 €
Strawberries Melba 9,50 €
Baba au Rhum 12,00 €
Kouglof iced raisins with rhum 10,50 €
Iced Vacherin Mango - raspberry 10,50 €
Liege coffee 8,90 €
Liege chocolate 8,90 €
Irish coffee 10,50 €
HOMEMADE BIRTHDAY CAKE TO ORDER 7,00 €/ PERS
Fish balls
Fried tuna balls, cooked with a thiou sauce : tomatoes, onions and vegetables (carrots, sweet potatoes and potatoes).
Accompanying rice and salad seedlings.
Thiéboudiène
Senegal’s national dish, this famous stew made from rice, vegetables (carrots, cabbage, aubergines, sweet potatoes and cassava) and fish. Thiof or merou backs. Rice and young salad shoots.
Coming from Senegal, arrived in Strasbourg where he was taken under the shoulder of a Grand Chef, “Monsieur PAUL” (Restaurant L’Ami Schutz, an institution in Strasbourg-Petite France).
The Master’s know-how has been passed on and Sadji Sheikh has made it his full trade. His passion for cooking is felt in these dishes, the main thing for him “to please the customers”, nothing else is more important than the satisfaction of the customers. A happy man in his kitchen who doesn’t count.
Master Restorers
A special LABEL : our cuisine is made only with fresh products.
After having proven itself and became Head of the THREE CHEVALIERS in Strasbourg, then Head of the MARCO POLO still in Strasbourg – Petite France, an unmatched success in the face of customers!!
He decided to move to Reunion in 2014 and took the position of Head and Co-Manager of RESTAURANT LE QG with his brother Sadji Abdoulaye.
Today, after overhaul and reopening following major works under a new management of Daniel FELDIS Restaurant O’QG, Chef SADJI is waiting for you to discover his culinary trips to the Plaine des Cafres – Ile de la Réunion.
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