Melbourne Cup / Festive Menus

Current

Events

Check out some of our upcoming events!

Melbourne Cup Luncheon

Tuesday 6th of November 2018

$75 (No BYO)

 Menu

Canapes on arrival

Entrees

Confit Salmon Fillet

Home dill confit Atlantic Salmon Fillet, served with seared Scallop, accompanied with a saffron and parmesan risotto, grilled asparagus spears and finished with a light ginger beurre blanc sauce

Or

Pâté Maison

Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, pickled French gherkins, spiced cranberry chutney and Cumberland sauce finished with toasted brioche

Main Courses

 Confit de Canard, Sauce aux Cerises

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter glazed broccolini, and finished with Kirsch and cherry jus

Or

Poisson du Jour

Fresh fillet of fish served with sweet potato puree, sautéed spinach, pine nuts, asparagus and a light saffron and Pernod veloute

 Desserts

 Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Summer Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream

Or

Vanilla Crème Brulee

******************************************************

Chez Pierre Restaurant

Christmas Function Menu -$75

(Not Available Christmas Day)

 Starter

Amuse Bouche, served with fresh French Baguette & Isigny Butter

 Entrées

 Soupe à l’Oignon

Traditional and rich French Onion Soup, gratinée with gruyere croutons

Or

 Crêpes aux Crevettes

Prawn, Mushroom and Leek Crepe, Savoury crepes, encased with Tiger Prawns, button mushrooms and creamed leeks served with sautéed spinach and a creamy white wine, dill and garlic sauce, gratinée with Fromage under the gril

Or

Saumon Fume

Fresh Atlantic Smoked Salmon served with capers, red onion and a light sour cream, dill and lemon dressing finished with a watercress salad

Or

Pâté Maison

In house, prepared chicken liver, peppercorn and Cognac pate, served with pork rillettes, pickled French gherkins, spiced cranberry chutney and Cumberland sauce

Or

Steak Tartare

Traditional Parisian bistro style steak tartare, finely hand cut Harvey fillet of beef, capers, mustard, cornichons, shallots, parsley, tabasco, Worcestershire, olive oil, vinegar and egg yolk served with garlic toast and mixed leaves

 Main Courses

 Confit de Canard, Sauce aux Cerises

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter glazed broccolini, and finished with Kirsch and cherry jus

Or

Filet de Bœuf

Tender Harvey Fillet of Beef served with a creamy pomme puree, parsley coulis and glazed baby heirloom rainbow carrots finished with a creamy mushroom and mustard sauce

Or

Poisson du Jour

Fish of the Day

Or

Dinde Farcie

Turkey Breast rolled and stuffed with apricot, cranberry and chestnut mousseline and served with potato puree, glazed baby vegetables and finished with cranberry jus

 Desserts

 Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Summer Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream

Or

Traditional Christmas Plum Pudding

Served with brandy custard, marinated liqueur strawberries and fresh whipped Chantilly cream

Or

Crème Brûlée à la Vanille

*****************************************

Christmas Day Luncheon

 Tuesday 25th of December 2018

$135 per person (No BYO)

 Menu

 Amuse Bouche

Creamy Wild Mushroom, Parmesan and Truffle soup, finished with a tarragon and Parsley creme

Entrée

 Saumon Confit Maison

Home dill confit Atlantic Salmon Fillet, served with seared Scallop and Prawns, accompanied with a Saffron and parmesan risotto, grilled asparagus spears and finished with a light ginger beurre blanc sauce

Main Course

 Dinde Farcie

Turkey Breast rolled and stuffed with apricots and cranberries, chestnut mousseline and served with potato puree, glazed baby vegetables and finished with a cranberry jus

 Dessert

Buche de Noel

A traditional French Christmas log made with chocolate and hazelnut and served with crème anglaise and Chantilly cream

 Coffee and Caramels

****************************************

New Year’s Eve

Monday 31st December 2018

$100 per Person (No BYO)

Menu

 Amuse Bouche

 Velouté de Champignons

Wild Mushroom, Parmesan and Truffle Veloute, finished with a tarragon creme

Entrée

 Saumon Confit Maison

Home dill confit Atlantic Salmon Fillet, served with seared Scallop and Prawns, accompanied with a Saffron and parmesan risotto, grilled asparagus spears and finished with a light ginger beurre blanc sauce

Main Courses

 Filet de Bœuf Façon Rossini

Tender Fillet of Beef, served Medium-Rare, with toasted brioche, foie gras, sautéed mushrooms, spinach and a creamy pomme puree and finished with a truffle and port sauce

Dessert

 Entremet Pistache Chocolat

House-made mousse gateaux, made with a crispy feuilletine and praline ganache, layered with a soft pistachio cream & dark chocolate ganache served with crème anglaise, candied pistachio’s & finished with pistachio ice-cream

BYO SPECIAL

Every Tuesday, Wednesday and Thursday we offer BYO wine and champagne! Corkage of $10.50 per bottle applies. If it’s a public holiday changes may take affect – contact us for more information