stir fried mixed asian vegetables with
lump crab, and ginger sake glaze
grilled, topped with olive escabeche, served with avocado salsa and fingerling potatoes
Fettuccine Shrimp Pasta
Fettuccine pasta, sherry wine cream, asparagus points, and heirloom tomatoes
Grilled Cauliflower Picatta.
steamed and grilled cauliflower, caper berries, lemon wine sauce, fingerling potatoes, and vegetable of the day
Caribbean Lobster Tail (8oz)
warm water tail, broiled, served with
sweet melted butter and lemon.
vegetable and potato of the day
Peter Kreuziger and Chef Karl Riedl opened Bon Appétit Restaurant on Dunedin’s waterfront in 1976. Over the past four decades, the restaurant has garnered, fame, popularity, and a trove of awards – but through it all, their focus remains steadfast.
Lunch & Dinner
SUN-THURSDAY : 11:00 AM - 9:00 PM
FRI & SAT : 11:00 AM - 10:00 PM