The Temptation Restaurant Introduction

Located in a modern villa in Son Tra District, one of the most beautiful areas of Da Nang, featuring a spacious courtyard, with 60 air‑conditioned indoor seats (including the balcony), and 20 casual seats in the beautiful and romantic outdoor garden.

In a warm and cosy atmosphere, the finest Western dishes with Asian influences are presented, offering innovative French and fusion cuisine.

The freshest and highest quality unique ingredients, personalised service and flaming flames will deliver an unparalleled dining experience not to be missed.

Temptation French Da Nang is situated in the heart of Da Nang city, bringing you a refined French‑style experience. The restaurant offers delicious French delicacies, impeccable service and a chic and elegant ambience, creating a truly special dining experience for you.

Address: 125 Ho Nghia, Phuoc My, Son Tra District, Da Nang

Opening Hours: Monday to Sunday (Closed Monday lunchtime)

Lunch: 11:00 ‑ 14:00 (Last order 13:30)

Dinner: 18:00 ‑ 22:00 (Last order 21:30)

——Menu——

1. Discovery Menu (Lunch Menu)
"The Nose‑to‑Tail Trilogy"
Appetiser
French Foie Gras with Marbled Semi‑Roasted Black Truffle, Fresh Figs, Roasted Goji Berries and Ginger Brioche.
First Main Course
Pan‑Seared Hokkaido Scallop with Apple‑Pumpkin Purée, Sautéed White Asparagus Mushrooms and Scallop Sauce.
Interlude
Marigold Sorbet with Fresh Vegetables, Pickles and Sparkling Saint‑Tropez Wine.
Second Main Course
Australian Beef Tenderloin with Creamy Mashed Potatoes, Cumin Orange Juice, Sautéed Mushrooms, Roasted Banana Shallots and Black Pepper Sauce.
Cheese
Selection of French Cheeses with Truffle Honey.
Dessert
Dark Chocolate Cream‑Filled, with Vanilla Catalan Cream Filling, Crunchy Chocolate Crumble, Caramelised Banana Coconut Ice Cream, Tonka Bean and Citrus Flavoured Foam.
Petit Fours

2. Tasting Menu
"The Nose‑to‑Tail Trilogy"
Appetiser
Hokkaido Scallop ‑ Carabineros Prawn Tartare with French Sturia Aged Caviar, Vietnamese Perilla Leaf Jelly and Orange Tomato Sauce.
First Main Course
Fig Leaf Roasted Toothfish with Celery Purée, Sautéed Corn, Chicory‑Jicama Salad and Grey Mullet Roe.
Interlude
Marigold Sorbet with Fresh Vegetables, Pickles and Sparkling Saint‑Tropez Wine.
Second Main Course
Roasted Lamb Chop, Basil Sautéed Sweet Potato Ricotta Ravioli, Crispy Red Hibiscus Leaf Tempura with Tarragon Sauce.
Cheese
Selection of French Cheeses with Truffle Honey.
Dessert
Han River Sweet Egg Nest: Tender Coconut White Chocolate Mousse, Lemongrass Caramel Egg Shell, Fig Heart, Passion Fruit Balls and Fruit Compote.
Petit Fours

3. Temptation Menu
"The Nose‑to‑Tail Trilogy"
Appetiser
Hokkaido Scallop and Red Prawn Tartare with French Sturia Aged Caviar, Vietnamese Perilla Leaf Jelly with Orange Tomato Sauce.
Hot Appetiser
Pan‑Seared Duck Liver with Honey Truffle and Crunchy Nuts, Green Mango and Melon Salad Duo, and House‑Made Duck Breast Marinated with Spices and Passion Fruit with Red Anchovy Fish Sauce.
First Main Course
Steamed Japanese Red Snapper with Jerusalem Artichoke Purée, French Caviari Crystal Caviar and Sea Urchin Sauce.
Interlude
Basil Tart with French Blue Lobster Salad, Marigold Leaf Sorbet and Pedro Ximénez Sauce.
Second Main Course
Australian Lower Wagyu Beef Tenderloin MB 4/5 with Creamy Mashed Potatoes, Sautéed Vegetables, Roasted Banana Shallots and Black Truffle Foie Gras.
Cheese
Selection of French Cheeses with Truffle Honey.
Dessert
The Temptation of the Forbidden Fruit:
Apple‑Filled Sparkling Wine Mousse with Almond Biscuit and Peach Sorbet.
Petit Fours

4. White Tasting Menu (Food Only)
"Mise En Bouche" Trilogy
Appetiser
Geay Family Extra Grade Poached Oysters with Pickled Samphire, Sea Prawn Fish Sauce and French Sturia Aged Caviar.
Basil Tart with French Blue Lobster Salad, Marigold Leaf Sorbet and Pedro Ximénez Sauce.
Main Course: Seafood
Duo: Slow‑Cooked Australian Abalone (Marinière Style) and Pan‑Seared Red Prawns, with Seaweed Purée, Assorted Vegetables and Champagne Sabayon.
Steamed Japanese Red Snapper with Jerusalem Artichoke Purée, French Caviari Crystal Caviar and Sea Urchin Sauce.
Interlude
House‑Made Tea and Fresh Herb Sorbet with Sparkling Saint‑Tropez Wine.
Main Course: Meat
Roasted Smoked French Pigeon from La Maison Olivier Dandieul with Crispy Potato Croissant, Sautéed Brussels Sprouts and Cherry Sauce.
Pre‑Dessert
Sautéed Fresh Fruits with Provence Herbs, Coconut Black Grass Jelly, Citrus Foam and Tender Ambarella Sorbet
Dessert
The Love Pillow of Temptation Restaurant:
Dark Chocolate Dessert with Inspired Raspberry Heart Filling and Sturia Vintage Caviar.
Petit Fours

5. Vegetarian Menu
"Mise En Bouche" Trilogy
Soup
Green Pea and Asparagus Soup, Crispy Angel Hair Vegetable Seaweed, Whole Wheat Crisps.
Starter
Heirloom Tomato Salad with Melon, Tomato and White Asparagus, Tomato Jelly, Orange Crisp, Fig Mayonnaise and Pedro Ximénez Sauce.
First Main Course
Ricotta Ravioli Sautéed with Basil‑Sage Cream, with Tomato Vine, Crispy Red Hibiscus Leaf Tempura, Sautéed Nha Trang Samphire, Orange Spice Gel.
Interlude
Marigold Sorbet with Fresh Vegetables, Pickles and Bottega Sparkling Rosé Wine.
Second Main Course
Roasted Celeriac, Creamy Mashed Potatoes, Roasted Baby Carrots, Confit Garlic, Cumin Orange Juice Sauce, Sautéed Wild Mushrooms, Roasted Banana Shallots.
Cheese
Selection of French Cheeses with Bread and Truffle Honey.
Dessert
Green Apple Caramel Tart with Truffle Flavour, Fresh Tahitian Vanilla Cream, Italian Mascarpone Nitrogen Ice Cream.
Petit Fours

*Note: The menu may be subject to change depending on the season and ingredient availability.