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Bord Eau

Venison Tenderloin

  • 1.2kg venison 
  • 250g salsify 
  • 700g pumpkin 
  • 250g Brussel sprouts 
  • 1.5g mixed anis, cloves and juniper 
  • 1L veal jus 
  • 125g fig puree 
  • 125g black currant puree 
  • 1 whole butter 
  1. Cut off the tenderloin from the whole venison meat 
  2. Marinate the meat with the spices and let it sit for 4 hours. Add the fig puree and black currant puree, and thicken with butter 
  3. Boil the pumpkin and blend with the cream until a rich texture is achieved 
  4. Season and sear the fillets a little and continue cooking them in an oven at a desired temperature 
  5. Let the meat rest out of the oven for at least 20 minutes and warm up in hot butter before serving 
  6. Slice the fillets and place on a round plate, garnish with vegetables

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(971 2) 509 8555


Level 3, Lobby Level

Operating Hours

6.30pm to 11.30pm (Mon - Fri & Sun)
Closed on Saturday

Dress Code

Smart Casual

Smoking Policy

Bord Eau accommodates both smoking and non-smoking