3 Course Lunch Menu $45 - Select any entrée, main and dessert
Entrée
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.
KING PRAWNS
fried king prawns served with lemon mayo and sweet chilli.
PATE MAISON
Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette.
SALMON ROULADE
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.
Sides
GARLIC BREAD
$6.00
HERB BREAD
$6.00
BRUSCHETTA
$7.50
CHILLI, CHEESE and HONEY BREAD
$7.50
FRENCH BAGUETTE
$5.00
STEAMED BROCCOLINI
$9.50
BABY SPINACH
wok tossed with garlic and chilli (optional).
$9.00
MIXED LEAVES SALAD
with French vinaigrette.
$9.00
CREAMY MASHED POTATO
$9.00
FRENCH FRIES
$8.50
Mains
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.
VEAL TENDERLOIN
with piquant cream sauce of smoked bacon, shallot, and sun ripened tomatoes, served with potato croquette and seasonal greens.
KANGAROO FILLET
(recommend rare) on garlic pommes puree with a Dijon mustard and honey bordelaise sauce.
SEAFOOD PLATE
of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad.
VEGETARIAN RISOTTO
sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and grana padano cheese.
Desserts
HANDMADE PROFITEROLE
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.