| Entrées |
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| Escargot de Bourgogne |
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| Dozen snails marinated in herb-infused court-bouillon, oven baked in garlic butter |
| Paté Maison |
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| Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette |
| Salt & Pepper Squid |
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| Lightly coated in panko, fried, with petite mesclun and capers and cornichons aïoli |
| Salmon Roulade |
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| Filled with light cream cheese, served with potato nest and passion fruit dressing |
| Boulette de Fruits de Mer |
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| Salmon prawns and blue swimmer crab, steamed, served on tomato and chervil veloute |
| Bouillabaisse de Marseille |
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| Traditional French seafood soup of mussels, fish fillets and prawns, cooked in tomato and seafood broth, served with garlic baguette |
| Mushroom and Leeks Crepe |
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| With chives, Monte Veronese cheese, and Breton sauce |
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| Sides |
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| Garlic Bread |
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4.50 |
| Herb Bread |
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4.50 |
| Bruschetta |
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6.00 |
| Chilli, Cheese and Honey Bread |
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6.00 |
| French Baguette |
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2.50 |
| Steamed Brocolini |
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6.00 |
| Baby Spinach wok tossed with garlic and chilli (optional) |
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6.00 |
| Mixed Leaves Salad with French vinaigrette dressing |
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6.00 |
| Creamy Mashed Potato |
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6.00 |
| French Fries |
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6.00 |
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| Mains |
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| Fillet of Beef Tenderloin |
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| Served with potato millefeuille and red wine jus |
| Côte de Veau |
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| Veal Tenderloin with champignon and chardonnay beurre blanc, served with potato croquette and seasonal green |
| Loin of Lamb |
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| With wilted baby spinach, maple glazed pommes boulangères and thyme jus |
| Kangaroo Fillet |
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| (Recommend rare) on garlic pommes purée with Dijon mustard and honey bordelaise sauce |
| Magret de Canard |
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| Crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce |
| Citrus Marinated Tasmanian Salmon |
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| Served on broccolini fritto and bois bourdin sauce |
| Seafood Plate |
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| Of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad |
| Chilli Prawns and Basil Linguini |
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| With garlic and lime juice, tossed with olive oil, roasted tomato concasee and fresh basil leaves |
| Vegetarian Risotto |
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| Sweet peas, marinated mushroom, semi dried tomatoes, olives, spinach and Grana Padano cheese |
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| Desserts |
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| Handmade Profiteroles |
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| With crème patisserie and mint chocolate sauce |
| Warm Sticky Date Pudding |
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| With butterscotch and vanilla ice cream |
| Classic Crème Caramel |
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| Kahlua Infused Cjocolate Mouse |
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| Chef Churned Hazelnut and Praline Ice Cream |
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| On shortbread and Grand Marnier caramel |
| Banana Liqueur Crepe |
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| filled with mascarpone and strawberry compote |
| Belgian Chocolate Gâteau |
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| With pineapple and coconut candy |
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| Fourme d'Ambert |
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| Mild blue cheese, creamy texture and delicate bouquet. Match with Pinot Noir, Sauterne or Tawny Port wines |
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