Function Menus

Function Menu

$65

 

ENTREE

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

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

Pâté Maison

Home-made Chicken liver, peppercorn and Cognac pate, served with pork rillettes, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote

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 COURSE

Confit de Canard, Sauce a l’Orange

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter and orange glazed baby heirloom carrots, and finished with a classic Orange and Grand Marnier sauce

Filet de Bœuf 

Tender Harvey Fillet of Beef served with creamy pomme puree, parsley coulis and glazed asparagus, finished with a creamy mushroom, Cognac and garlic Forrestiere sauce

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Tarte au Citron et Passion

Home-baked French Lemon and Passionfruit Tart topped with a soft burnt Italian meringue,  served with mango and passion fruit coulis and berry compote

Classic Vanilla Crème Brulée

Function Menu

$75

ENTREE

Escargots de Bourgogne

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

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

Pâté Maison

Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote

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

Porc Braisé

Slow Braised and roasted Tender Pork Belly, served with a fricassee of wild mushrooms, pancetta, herbs and shallots, finished with a creamy parsnip and star anise puree, baby herbs and a light port jus

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 COURSE

 Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a ‘Jerusalem artichoke prepared two ways, creamy mousse and a crispy fried Jerusalem artichoke, accompanied by sauteed truffle gnocchi, asparagus and finished with a red wine and rosemary jus

Confit de Canard, Sauce a l'Orange

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with with a sautéed pork and thyme sausage, creamy pomme puree, butter and orange glazed heirloom carrots and finished with a classic Orange and Grand Marnier sauce

Filet de Bœuf

Tender Harvey Fillet of Beef served with creamy pomme puree,  glazed asparagus and  finished with a creamy mushroom, Cognac and garlic Forrestiere sauce

Poitrine de Poulet aux Champignons

Tender roasted and truffle infused Chicken breast, served on an earthy rich wild mushroom and parmesan risotto finished with sauteed kale and a light mushroom creme veloute

Fresh Fish of the Day 

DESSERTS

Vanilla Crème Brulée

Religuese

'The Nun's Pastry', Crispy home-made choux pastry balls, filled with a creamy pistachio creme patissiere and ruby chocolate mousse served with fresh strawberries, coulis and roasted pistachio's

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 creme anglaise and finished with a creamy hazelnut ice-cream

Functions Menu

$85

ENTREE

Escargots de Bourgogne

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

Crepes 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

St Jacques

Seared and Caramelised Plump Shark Bay Scallops served with a mushroom and truffle mousseline, pickled Enoki mushroom, sautéed squid, bacon and walnuts, finished with a light pastis and white wine emulsion

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

Porc Braisé

Slow Braised and roasted Tender Pork Belly, served with a fricassee of wild mushrooms, pancetta, herbs and shallots, finished with a creamy parsnip and star anise puree, baby herbs and a light port jus

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

 Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a Jerusalem artichoke prepared two ways, a creamy mousse and a crispy fried Jerusalem artichoke, accompanied by sauteed truffle gnocchi, asparagus and finished with a red wine and rosemary sauce

Confit de Canard, Sauce a l'Orange

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with a sautéed pork and thyme sausage, creamy pomme puree, butter and orange glazed baby heirloom carrots, and finished with a classic Orange and Grand Marnier sauce

Filet de Bœuf 

Tender Harvey Fillet of Beef cooked to your liking, served with  roasted Hasselback potatoes, cauliflower and parmesan puree and sauteed asparagus finished with a creamy mushroom, Cognac and garlic Forrestiere sauce

Poitrine de Poulet aux Champignons

Tender Roasted and truffle infused Chicken Breast, served on a bed of earthy rich wild mushroom and parmesan risotto finished with sauteed kale and a light mushroom creme veloute

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Fondant au Chocolat

Hot baked ‘Weiss’ dark chocolaté Lava cake, with a rich liquid centre,  served with creamy pistachio ice-cream, salted caramel sauce and pouring crème anglaise

Tarte au Citron Meringue

Home-baked French classic Lemon Tart, topped iwth soft burnt Italian meringue  served with mango and passion fruit coulis, berry compote and finished with a zesty passionfruit sorbet

Vanilla Crème Brulée

Coupe Glacée

Chez Pierre’s Selection of Ice-cream and Sorbets, served with berry compote, crème de cassis liqueur, fresh strawberries, whipped cream, raspberry macaroon and finished with a sugar tuille