European Christmas Eve

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

European Christmas Eve
Tuesday the 24th of December
Dinner Menu $75 per person
No BYO

Amuse Bouche
Creamy Wild Mushroom Veloute served with French baguette and Isigny butter

Entrees

Gambas a la Plancha
Pan-seared Exmouth Tiger Prawns, served with a creamy wild mushroom & parmsen risotto, cherry tomatoes, shaved parmesan and finished with a light white wine and fish veloute

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

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

Escargots de Bourgogne
Six Classic Burgundy Snails cooked in their shells and served with a garlic and herb butter

Soupe à l’Oignon
Traditional and rich French Onion Soup, gratinée with gruyere croutons

Mains

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 & cognac sauce

Dinde farcie
Turkey Breast rolled and stuffed with apricots, prunes and cranberries served with a pork and thyme sausage, creamy potato puree, glazed baby vegetables and finished with cranberry jus

Poisson du Jour
Fresh Fish of the Day

Desserts

Crème Brûlée à la Vanille Maison
Classic Vanilla Crème Brulee

Entremet aux Noisettes et Baileys
Bailey’s, Frangelico and hazelnut Gateaux, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Bailey’s mousse served with crème anglaise and finished with a creamy hazelnut ice-cream

Buche de Noel
A traditional French Christmas log made with chocolate and hazelnut and served with crème anglaise and Chantilly cream