COME AND ENJOY ONE OF OUR DELICIOUS REGIONAL MENUS, AVAILABLE TUESDAY TO FRIDAY.
Week 8 – 20/02/2018 Ile de France, $59.90 per person
-Amuse Bouche
-St. Jacques, Seared Shark Bay Scallops, served with honey glazed pork belly, carrot and cardamom puree, fresh asparagus and finished with Ricard and saffron veloute
-Sorbet
-Filet de Boeuf à la Sauce Béarnaise, Tender Harvey Fillet of Beef, served with creamy pomme puree, sautéed mushrooms, broccolini and finished with red wine jus and creamy béarnaise sauce
-Tarte Aux Fruits Rouges, Summer Berry Tart, Home-baked Orange shortcrust tartlet served with crème patisserie and topped with sugar glazed fresh blueberries and strawberries, finished with berry compote, raspberry coulis and a crispy tuille
Flavours of France – March 2018
Week 1 – 27/02/2018 Reims, $59.90 per person
-Amuse Bouche
-Confit de Saumon, Tender dill and olive oil confit salmon served with grilled Tiger prawn, cauliflower puree, asparagus and baby fennel and dill salad finished with Champagne hollandaise sauce
-Sorbet
-Canard Confit, Sauce à l’Orange, Confit Duck leg, seared half duck breast, served with creamy pomme puree, glazed rainbow carrots, orange crisps and finished with a Grand Marnier duck sauce
-Poire Belle Helene, Slow Poached sugar spiced great southern pears, served warm with vanilla ice-cream, hot chocolate sauce and toasted almonds
Week 2 – 06/03/2018 Mont-St-Michel, $59.90 per person
-Amuse Bouche
-Filet de Poisson, Crispy skin Barramundi Fillet, served with vongole clams, sautéed tomato gnocchi, spinach and finished with light dill beurre blanc sauce
-Sorbet
-Filet de Veau, Margaret River Fresh Veal Fillet, pan-roasted and served with creamed brunoise potato and cumin, buttered asparagus and enoki mushrooms, finished with rich thyme jus
-Tarte aux Pommes Fines, Fine Apple Tart, Roasted apple and puff pastry tart, served with calvados sauce, vanilla ice-cream and crème anglaise
Week 3 – 13/03/2018 Dijon, $59.90 per person
-Amuse Bouche
-Coquille St Jacques, Fresh Shark Bay Scallops, seared and served on a bed of leeks and spinach, topped with mustard mornay sauce, finished under the grill with gruyere cheese and crispy leeks
-Sorbet
-Agneau Roti, Tender Amelia Park Rump of Lamb, served pink, with red wine and spring onion risotto, sautéed Worcestershire zucchini, finished with rosemary and mustard jus
-Mille-Feuille à la Pistache, crispy puff pastry, layered with vanilla custard, pistachio mousseline and fresh strawberries served with fruit coulis and pistachio crumbs
Week 4 – 20/03/2018 Bordeaux, $59.90 per person
-Amuse Bouche
-Caille deux Façons, Confit Quail Legs and Pan-seared Quail Breast, served with carrot and cardamom puree, prosciutto wrapped figs and finished with Port and Quail jus
-Sorbet
-Filet de Boeuf sauce Roquefort, Tender Harvey fillet of Beef, served medium-rare, with creamy pomme puree, sautéed garlic French beans, roasted shallots and finished with creamy roquefort sauce
-Cannelés Bordelais, A Classic Bordelaise Dessert, Thick caramalised crust with a tender custard centre flavoured with vanilla and Rhum, accompanied by chocolate sauce and vanilla ice-cream
BYO Wine, Tuesday, Wednesday and Thursday, corkage charged at $10.50 per bottle