3 Course Lunch Menu $42 - Select any entrée, main and dessert
ESCARGOTS DE BOURGOGNE
dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter.
SALT AND PEPPER SQUID
lightly coated in panko, fried, with petite mesclun and capers and cornichons aioli.
fried king prawns served with lemon mayo and sweet chilli.
Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette.
filled with herb cheese mousseline, served with potato nest and passion fruit dressing.
MUSHROOM AND LEEK CREPE
crepe filled with baby mushroom, leek, chives, and cauliflower puree served with Breton sauce.
CHILLI, CHEESE and HONEY BREAD
wok tossed with garlic and chilli (optional).
MIXED LEAVES SALAD
with French vinaigrette.
CREAMY MASHED POTATO
FILLET OF BEEF TENDERLOIN
served with potato millefeuille and red wine jus ($3.00 surcharge).
LOIN OF LAMB
with wilted baby spinach, maple glazed pommes boulangere and thyme jus.
CITRUS MARINATED TASMANIAN SALMON
served on sweet peas risotto and sauce vierge.
CHICKEN CORDON BLEU
skin free chicken breast fillet stuffed with ham and Swiss cheese, lightly coated with panko and topped with tomato and basil coulis.
with piquant cream sauce of smoked bacon, shallot, and sun ripened tomatoes, served with potato croquette and seasonal greens.
(recommend rare) on garlic pommes puree with a Dijon mustard and honey bordelaise sauce.
of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad.
sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and grana padano cheese.
with crème patisserie and chocolate sauce.
WARM STICKY DATE PUDDING
with butterscotch and French vanilla ice cream.
CLASSIC CRÈME CARAMEL
KAHLUA INFUSED CHOCOLATE MOUSSE
CHEF CHURNED HAZELNUT AND PRALINE ICE CREAM
on sable breton and Grand Marnier caramel.