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.

 

TASTE OF SPRING REGIONAL MENUS, SEPTEMBER 2018

Week 1 – 04/09/2018 Nantes $59.90 PER PERSON

Amuse Bouche

-Poisson en Croûte d’Herbes, Fresh Pink Snapper Fillets topped with an almond, parmesan and herb crust served with Jerusalem artichoke puree and a fricassee of broad beans and cauliflower finished with a light garlic and thyme sauce

-Sorbet

-Filet Mignon aux Champignons, Tender Harvey Fillet of Beef, pan-roasted and served with a zucchini carpaccio, bacon and cheese gratin potato and finished with a creamy red wine and Cognac mushroom sauce

-Crème Brûlée aux Fruits de la Passion, Silky and creamy Passionfruit and Lime Crème Brulee

 

Week 2 – 11/09/2018 Bordeaux $59.90 PER PERSON

Amuse Bouche

-Coquilles St.-Jacques, Caramelised Shark Bay Scallops, served with crispy pork belly morsels, cauliflower puree, cherry tomatoes and asparagus finished with a sauce bercy

-Sorbet

-Rôti de Veau sauce Madère, Roasted Margaret River Veal Fillet, served medium-rare, with a soft parmesan and paprika polenta, honey roasted pumpkin and finished with a truffle and Madeira sauce

-Cannelés Bordelais au Chocolat, Specialty of the Bordeaux region, A pastry with a thick caramelised crust and a Rum, vanilla and custard centre finished with vanilla bean ice-cream and hot chocolate sauce

 

Week 3 – 18/09/2018 Avignon $59.90 PER PERSON

Amuse Bouche

-Risotto de Gambas, Seared Exmouth Prawns, served on creamy beetroot, dill and parmesan risotto, served with sautéed greens, baby spinach and finished with saffron and Ricard sauce

-Sorbet

-Canard Confit, Slow Cooked Duck Leg Confit, served with creamy pomme puree, glazed turnips and carrots and a cassis puree finished with a classic orange and Grand Marnier sauce

-Vanilla Creme Brulee

 

Week 4 – 25/09/2018 Clermont-Ferrand $59.90 PER PERSON

Amuse Bouche

-Terrine de Saumon et Crevettes, Slow cooked Salmon, chervil and prawn terrine, served warm accompanied by spinach, asparagus and a seared scallop finished with a ginger beurre blanc sauce

-Sorbet

-Longe d’Agneau et Romarin, Tender rosemary marinated Loin of Lamb, served with a brunoise of creamed potatoes and roasted cumin, served with broccoli and red capsicum coulis finished with a red wine and rosemary jus

-Gâteaux de Crêpes, Dark Chocolate and Pistachio Crepe Cake, Layered sweet Crepes, chocolate ganache, pistachio mousse and pistachio nuts served with a chocolate sauce and pistachio ice-cream

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