Festive Menus

Melbourne Cup Luncheon
Festive Christmas Function menu
Christmas Eve Dinner
Christmas Day Luncheon
New Year's Eve Dinner

Melbourne Cup Luncheon

Chez Pierre restaurant

Melbourne Cup Luncheon

Tuesday 5th of November 2019

Start time 11-1130am

Glass of bubbles on arrival

Sweepstakes & best dressed prizes

Menu $65 per person

(No BYO)

entrees

crêpes aux fruits de mer

seafood crepe, filled with fresh local seafood, prawns, scallops, fish and garlic, onion and parsley soubise sauce encased in a savoury crepe topped with a light bercy sauce, spinach and gratinee with fromage under the grill

or

pâté maison

home-made chicken liver, peppercorn and cognac pate, served with pork rillettes, pickled french gherkins, spiced cranberry chutney and cumberland sauce finished with toasted brioche

main courses

confit de canard, sauce aux cerises

salted and confit duck leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter glazed broccolini, and finished with kirsch and cherry jus

or

poisson du jour

fresh fillet of pink snapper served with a creamy wild mushroom & parmesan risotto, sautéed asparagus & finished with a light white wine sauce

desserts

tarte au citron meringué

home-baked french classic lemon tart, topped with a soft burnt italian méringue served with mango and passion fruit coulis and berry compote

or

crème brûlée à la vanille maison

classic vanilla crème brulee

Festive Functions Menu

 

CHEZ PIERRE RESTAURANT

CHRISTMAS FESTIVE MENU – $75

STARTER

AMUSE BOUCHE, SERVED WITH FRESH FRENCH BAGUETTE & ISIGNY BUTTER

ENTRÉES

CRÊPES AUX FRUITS DE MER

SEAFOOD CREPE, FILLED WITH FRESH LOCAL SEAFOOD, PRAWNS, SCALLOPS, FISH AND GARLIC, ONION AND PARSLEY SOUBISE SAUCE ENCASED IN A SAVOURY CREPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINEE WITH FROMAGE UNDER THE GRILL

SOUPE À L’OIGNON

TRADITIONAL AND RICH FRENCH ONION SOUP, GRATINÉE WITH GRUYERE CROUTONS

SOUFFLÉ AU FROMAGE

TWICE BAKED GRUYERE, BLUE CHEESE AND PARMESAN SOUFFLÉ, SERVED HOT WITH A BABY SALAD OF ROASTED BEETROOTS, SHAVED BEETROOTS, SPINACH LEAVES AND HAZELNUT CRUMBLE AND FINISHED WITH A CREAMY BEETROOT PUREE AND LIGHT CHEDDAR SAUCE

PATE MAISON

IN HOUSE, PREPARED CHICKEN LIVER, PEPPERCORN AND COGNAC PATE, SERVED WITH PORK RILLETTES, PICKLED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY AND CUMBERLAND SAUCE

STEAK TARTARE

TRADITIONAL PARISIAN BISTRO STYLE STEAK TARTARE, FINELY HAND CUT HARVEY FILLET OF BEEF, CAPERS, MUSTARD, CORNICHONS, SHALLOTS, PARSLEY, TABASCO, WORCESTERSHIRE, OLIVE OIL, VINEGAR AND EGG YOLK SERVED WITH GARLIC TOAST AND MIXED LEAVES

MAIN COURSES

CONFIT DE CANARD, SAUCE AUX CERISES

SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 8 HOURS AND SERVED WITH CREAMY POMME PUREE, BUTTER GLAZED BROCCOLINI, AND FINISHED WITH KIRSCH AND CHERRY JUS

FILET DE BŒUF

TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, PARSLEY COULIS AND GLAZED ASPARAGUS, FINISHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC SAUCE

POISSON DU JOUR

FRESH FISH OF THE DAY

DINDE FARCIE

TURKEY BREAST ROLLED AND STUFFED WITH APRICOTS AND CRANBERRIES, SERVED WITH A PORK AND THYME SAUSAGE, CREAMY POTATO PUREE, GLAZED BABY VEGETABLES AND FINISHED WITH CRANBERRY JUS

DESSERTS

TARTE AU CITRON MERINGUÉ

HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH A SOFT BURNT ITALIAN MÉRINGUE SERVED WITH MANGO AND PASSION FRUIT COULIS AND BERRY COMPOTE

TRADITIONAL CHRISTMAS PLUM PUDDING

SERVED WITH BRANDY CUSTARD, MARINATED LIQUEUR STRAWBERRIES AND FRESH WHIPPED CHANTILLY CREAM

CRÈME BRÛLÉE À LA VANILLE