Regional Menu – $59.90 per person

Regional Menu

Taste of France

$59.90 per Person
(Available Tuesday to Friday)

Taste of Spring

Week 8 ⚜ 22/10/2019
Nantes, Pays-de-la-Loire

  • amuse bouche
  • ST Jaqcues, Fresh Seared Shark Bay Scallops & crispy Pork belly morsels, served with rainbow of spring vegetable coulisbh & sautéed broad beans finished with a dill beurre blanc sauce
  • sorbet
  • Rôti d’agneau, Roasted Spring Amelia Park Rump of Lamb, served with Boulangère potatoes, buttered broccolini & green pea mousseline finished with a classic mint jus
  • 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

Week 9 ⚜ 29/10/2019
Rounen, Haute-Normandie

  • amuse bouche
  • Risotto de Gambas, Seared Exmouth Tiger Prawns, served on a silky squid ink & parmesan risotto, accompanied by dried cherry tomatoes, local asparagus & finished with a light white wine & pastis sauce
  • sorbet
  • Canard Confit, Slowly Cooked duck Leg confit, served with a creamy pomme puree, glazed baby farm carrots & finished with a Griotte cherry sauce
  • Tarte aux Pomme Fine, Caramalised fine Puff Pastry Apple Tart, served warm with a honey & calvados sauce, crème anglaise & vanilla ice-cream

Week 10 ⚜ 5/11/2019
Paris, Ile-de-France

  • amuse bouche
  • Poisson, Fresh Pink Snapper Fillets, butter pan-seared, served with a creamy Jerusalem artichoke puree, sautéed truffle gnocchi, pancetta & peas finished with a Creamy Saffron sauce
  • sorbet
  • Filet de boeuf aux champignons, Tender Harvey Fillet Beef, marinated & roasted served with gratin potatoes, cauliflower mousse & fresh asparagus finished with a creamy mushroom, Cognac & garlic sauce
  • Classic vanilla Bean Crème Brulee

Week 11 ⚜ 12/11/2019
Nice, Cote-D’Azur

  • amuse bouche
  • Salade Niçoise du Saumon Fumé, Home Smoked & confit Atlantic salmon fillets, served on a warm classic nicoise salad of french beans, roast capsicum, black olives, basil oil, eggs & tomatoes finished with a light dill beurre blanc sauce
  • sorbet
  • Rôti d’agneau, Marinated & Roasted Amelia Park Spring Lamb, served with ratatouille, potato & sautéed zucchini finished with a rich rosemary & red wine sauce
  • Crêpes au Citron, Sweet lemon Crepes, filled with a creamy zesty lemon frangipane, served warm with fresh liqueur marinated berries & ice-cream

Week 12 ⚜ 19/11/2019
La Rochelle, Poitou-Charentes

  • amuse bouche
  • Tarte saint jacques aux poireaux, Scallop & Leek Tartlet, Seared Shark Bay Scallops, served on crispy puff pastry, filled with creamy leeks & served with a parsley puree, asparagus & finished with a light ginger & soy beurre blanc sauce
  • sorbet
  • Suprêmes de poulet au foie gras truffe, tender truffle infused Chicken breast, served on a wild mushroom & parmesan risotto accompanied by buttered broccolini & finished with a light foie Gras & tarragon emulsion
  • Assiette de fruits rouges, Selection of Fresh Summer Berry Desserts, Fresh Cointreau marinated strawberries & blueberries served in a crispy brandy basket, raspberry pannacotta & a wild berry sorbet

Week 13 ⚜ 26/11/2019
Nevers, Burgundy

  • Amuse Bouche
  • Assiette de Charcuterie, Assortment of cured Meats & Pates. Home-made Chicken Liver & Cognac pate, delicious Pork Rillette, pickled gherkins, onion marmalade, finely sliced jambon prosciutto & spiced salami served with fresh baguette & Normandy butter
  • Sorbet
  • Filet de Veau, Tender thyme marinated veal Fillet, butter seared & served with a creamy wild mushroom & parmesan polenta, glazed carrots & finished with a madeira & truffle jus
  • Profiterole chocolate praliné, home baked Choux Pastry Profiteroles, filled with a creamy hazelnut ice-cream & topped with a hot chocolate sauce finished with a crème anglaise