| Appetisers |
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| Half dozen of Sydney rock oysters |
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| with Lemon granita and salmon roe |
| Pate Maison |
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| Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette |
| Salmon Roulade |
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| Filled with cream cheese, served with potato nest and passion fruit dressing. |
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| 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 |
| 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 |
| Boulette of swimmer crab, king Prawns and salmon |
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| Herbed crusted, served with tomato and chervil veloute |
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| Mains |
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| Tournedos Rossini |
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| Roasted beef tenderloin with Swiss brown mushroom mousse, pommes boulangere and shiraz jus |
| Loin of Lamb |
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| With buttered leaf spinach, maple glazed pommes boulangere and thyme infused demi glaze |
| Magret de Canard |
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| Duck breast fillet with wok tossed spinach and a cassis and raspberry sauce |
| Citrus Marinated Tasmanian Salmon |
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| On crabmeat risotto and sauce vierge |
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| Desserts |
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| Chef Churned Hazelnut and Praline Ice Cream |
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| On shortbread and Grand Marnier caramel |
| Chocolate Kahlua Infused Mousse |
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| Warm sticky date pudding |
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| With butterscotch and French vanilla ice cream |
