Regional Menu – $59.90 per person

Regional Menu

Taste of France

THE NEW MENUS FOR 2019 START ON WEDNESDAY 2ND JANUARY…..

HAPPY NEW YEAR

 

 Week 3 – 15/01/2019 Paris, $59.90 per person

-Amuse Bouche

-Porc Braise, Slow Braised Tender Pork Belly, with crispy skin served with a fennel and pastis mousseline and sautéed pancetta and peas finished with pan-seared baby squid and a light jus

-Sorbet

– Filet de Boeuf Forestière, Tender Harvey Fillet of Beef, grilled medium-rare, served with duchess potatoes and sautéed garlic French beans finished with a creamy bacon, mushroom and garlic Forestière sauce

-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

Week 4 – 22/01/2019 Lyon, $59.90 per person

-Amuse Bouche

-Risotto de Gambas, Seared Exmouth Tiger Prawns, served on creamy beetroot, dill and parmesan risotto, served with sautéed greens, glazed baby beets and finished with a light fish bercy sauce

-Sorbet

-Longe d’Agneau, Tender Roasted Amelia Park Loin of Lamb, served with a tomato Provencal ratatouille, potato and buttered snow peas finished with a rosemary and red wine jus

-Tart au Pomme Fine, Traditional Fine Apple Tart, Caramalised Donnybrook apples cooked on crispy puff pastry, glazed with honey and served with ice-cream, crème anglaise and a calvados reduction

Week 5 – 29/01/2019 Marseille, $59.90 per person

-Amuse Bouche

-Soupe de Poisson Façon Bouillabaisse, Summer Seafood Soup ‘Bouillabaisse Style’ Slow cooked Fish and Seafood, Pink Snapper fillets, Prawns and Mussels served with saffron potato, garlic croutons and fennel finished in a light seafood and tomato soup and fresh herbs

-Sorbet

-Rôti de Veau sauce Truffe, Roasted Margaret River Veal Fillet, served medium-rare, with creamy gratin potatoes, sautéed Parisian mushrooms and broccolini finished with a truffle and Port sauce

– Tarte au Citron, Home-made fresh Citrus Lemon Tart, served with confit orange, Chantilly cream, fresh mint and mango coulis