| 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 |
| Carpaccio of Fruitwood Smoked Salmon |
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| served with mango salsa |
| Salt & Pepper Squid |
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| Lightly coated in panko, fried, with petite mesclun and capers and cornichons aïoli |
| King Prawns |
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| Fried king prawns with lemon mayo, sweet chilli and petite mesclun |
| Vegetarian |
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| Crepe filled with baby mushroom, leek, chives, and cauliflower puree served with 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 |
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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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| Prime Australian Beef Fillet |
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| Served with pommes puree and red wine jus ( $3.00 surcharge ) |
| Loin of Lamb |
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| With wilted baby spinach, maple glazed pommes boulangères and thyme jus |
| Citrus Marinated Tasmanian Salmon |
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| On crabmeat risotto and sauce vierge |
| Veal Tenderloin |
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| With piquant cream sauce of smoked bacon, shallot, and sun ripened tomatoes, served with potato croquette and brocolinii |
| Chicken Cordon Bleu |
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| Skin free chicken breast fillet stuffed with ham and swiss cheese, lightly coated with panko and topped with tomato and basil coulis |
| Kangaroo Fillet |
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| (Recommend rare) on garlic pommes purée with Dijon mustard and honey bordelaise 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 |
| Vegetarian Risotto |
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| Sweet peas, brocolini, mushroom, semi dried tomatoes 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 Sitcky Date Pudding |
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| With butterscotch and vanilla ice cream |
| Classic Crème Caramel |
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| Kahlua Infused Chocolate Mousse |
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| Chef Churned Hazelnut and Praline Ice Cream |
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