Regional Menu – $59.90 per person

Regional Menu

Taste of France

COME AND ENJOY ONE OF OUR DELICIOUS REGIONAL MENUS, AVAILABLE TUESDAY TO FRIDAY LUNCH AND DINNER.

TOUR DE FRANCE REGIONAL MENUS, JULY 2018

 

Week 4 – 24/07/2018 – Sud Quest (Dordogne, Gascony, Bordeaux)

-Amuse Bouche

-Filets de Poisson en Croute d’Amandes, Fresh Local Fillet of Pink Snapper, topped with an almond and parmesan crust,  served on a bed of saffron puree accompanied by sautéed peas, spinach and pancetta finished with a sauce bercy

-Sorbet

– Cassoulet de Toulouse, A traditional dish from the region of Toulouse.  A rich slow cooked casserole of white beans, duck leg confit, pork belly and Toulouse sausage finished with red wine jus, bread crumbs and fresh herbs

-Tarte au Pommes Maison, Homemade caramalised apple tartlet, glazed with a calvados syrup and served with vanilla ice-cream and crème anglaise

 

TASTE OF FRANCE REGIONAL MENUS, AUGUST 2018

Week 1- 31/07/2018 Paris, $59.90 per person

-Amuse Bouche

-Crêpes aux Fruits de Mer, Seafood Crepe, Savory Crepes filled with Prawns, Squid, fresh Fish, leeks and a garlic veloute finished under the grill with saffron and Pernod sauce and gruyere cheese

-Sorbet

-Filet de Boeuf Sauce au Poivre, Tender and marinated Harvey Fillet of Beef served with sweet potato puree, bacon dauphinoise potatoes and buttered broccolini finished with creamy peppercorn and Cognac sauce

-Crème Brûlée à la Vanille, Classic Vanilla Bean Crème Brulee with burnt brown sugar

 

Week 2 – 07/08/2018 Rennes, $59.90 per person

-Amuse Bouche

-Cassolette de Saint Jacques Gratinée, Delicious plump Shark Bay Scallops seared and served with creamed leeks, spinach and asparagus finished with a light mustard mornay sauce and crispy leeks, gratinée with fromage

-Sorbet

-Jarret d’Agneau, Beautiful lamb Shanks, slowly braised and served with creamy pomme puree, honey glazed turnips and finished with a rich red wine and tomato braised sauce

– Crêpes Suzette,Ssweet crepes cooked in a traditional suzette sauce of orange juice, sugar, butter, lemon, Grand Marnier and Congac accompanied by vanilla ice-cream (prepared in the kitchen)

 

Week 3 – 14/08/2018 Montpellier, $59.90 per person

-Amuse Bouche

-Filet de Saumon, Delicate butter and dill poached Salmon fillet, served with a Provencal tomato Israeli couscous, sautéed baby squid and finished with a light dill beurre blanc sauce

-Sorbet

-Confit de Cuisses de Canard, Slow Confit Duck Leg, served on a bed of crispy bacon and garlic salardaise potatoes, parsnip puree and sautéed brussel sprouts finished with a port sauce

-Entremet Pistache chocolat, Delicious layered gateau of pistachio, dark chocolate mousse, crispy feuilletine and jaconde biscuit glazed with chocolate and served with pistachio ice-cream

 

Week 4 – 21/08/2018 Nevers, $59.90 per person  

-Amuse Bouche

-Poitrine de Porc, Slow Braised tender Pork Belly, served with roasted pumpkin and parmesan risotto, butter glazed rainbow carrots and finished with a light sherry vinegar and pork jus

-Sorbet

-Agneau Deux Façons, Amelia Park Rack and Rump of Lamb, marinated and roasted served with tomato ratatouille, potato and sautéed zucchini finished with a classic mint sauce

-Mille-feuille à la vanille, Crispy sweet puff pastry, layered with vanilla and rum crème custard, glazed with vanilla and served with fresh strawberries and red berry coulis

 

Week 5 – 28/08/2018 Vezely, $59.90 per person

-Amuse Bouche

-Tarte Fine aux Crevettes, Prawn and Asparagus Puff Pastry parcel, Puff Pastry filled with grilled asparagus, topped with sautéed Exmouth tiger prawns and served with a parsley puree, crispy pancetta and creamy hollandaise sauce

-Joue de Boeuf en Bourguignon, Beef Cheek Burgundy style, Slow braised tender red wine Beef Cheeks, served with traditional accompaniments of lardons, shallots and mushrooms finished with creamy pomme puree, heirloom carrots and a rich Burgundy wine sauce

-Paris Brest, A Traditional French Choux pastry filled with salted caramel, hazelnut crème and praline whipped cream served with chocolate crisps and icing sugar

 

  BYO Wine, Tuesday, Wednesday and Thursday, corkage charged at $10.50 per bottle