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 aux Cerises

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter glazed baby heirloom carrots, 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

DESSERTS

Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream

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 lamb sweet breads, 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 ‘Dijon style’ lentil du puy and seeded mustard casserole, accompanied by hickory smoked baby Kipfler potatoes, asparagus and a red wine and rosemary jus

Confit de Canard, Sauce aux Cerises

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 glazed heirloom carrots 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

Poitrine de Poulet aux Champignons

Tender roasted Chicken breast, served on an earthy rich wild mushroom and parmesan risotto finished with Whisky de-glazed local baby mushrooms and a light truffle and port jus

Fresh Fish of the Day 

DESSERTS

Vanilla Crème Brulée

Profiteroles Maison a la Vanille

Home-made sweet choux pastry profiteroles filled with vanilla bean ice-cream, garnished with crème anglaise and biscuit crumble finished with a delicious hot chocolate sauce

Entremet Pistache Chocolat

House-made mousse gateaux, made with a crispy feuilletine and praline ganache, layered with a soft pistachio cream and dark chocolate ganache served with crème anglaise, candied pistachio’s and finished with pistachio 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 lamb sweet breads, 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 ‘Dijon style’ lentil du puy and seeded mustard casserole, accompanied by hickory smoked baby Kipfler potatoes, asparagus and a red wine and rosemary jus

Confit de Canard, Sauce aux Cerises

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 glazed baby heirloom carrots, and finished with Kirsch and cherry jus

Filet de Bœuf 

Tender Harvey Fillet of Beef cooked to your liking, served with butter roasted fondant potato, parsley coulis and glazed asparagus, finished with a creamy Green Peppercorn and Cognac sauce

Poitrine de Poulet aux Champignons

Tender Roasted Chicken Breast, served on an earthy rich wild mushroom and parmesan risotto finished with Whisky de-glazed local baby mushrooms and a light truffle and port jus

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  vanilla bean ice-cream, salted caramel sauce and pouring crème anglaise

Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream and 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