Regional Menu – $59.90 per person

Regional Menu

Taste of France

DELICIOUS REGIONAL MENUS
$59.90 per Person
(Available Tuesday to Friday)


Taste of Spring


Week 6 ⚜ 8/10/2019
Montpellier, Languedoc-Roussillon

  • amuse bouche
  • Risotto de Gambas, Fresh Exmouth Tiger Prawns grilled & served on a creamy prawn bisque & parmesan risotto accompanied by sautéed baby squid, spinach & confit tomatoes finished with a light ricard & fish sauce
  • sorbet
  • confit de canard, Slow Cooked Confit Duck leg, served with a cauliflower mousseline, sautéed crispy lyonnaise Potatoes & grilled asparagus finished with a port sauce
  • Tarte au Citron, creamy Baked Lemon & Paisson fruit Tartlet, served with paissonfruit & mango coulis, whipped cream & finsihed with candied oranges

Week 7 ⚜ 15/10/2019
Chambėry, Rhône Alps

  • amuse bouche
  • Filet de Poisson, Fresh Local caught delicate Pink Snapper Fillets, lightly grilled & served with a creamy leek fondue, parsley coulis & local asparagus finished with a traditional lemon, butter & caper sauce
  • sorbet
  • Filet de Veau, Tender Fillet of Veal, pan-roasted with butter & thyme, served with an earthy wild mushroom & parmesan risotto, finished with a fricassee of zucchini & a light madeira sauce
  • Assiette Gourmande, A selection of the chef’s favourite desserts
    Blueberry & strawberry tartlet, Opera mocha Gateaux & Pistachio & chocolate custard filled profiteroles

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