Bastille Lunch

Bastille Lunch

Bastille Lunch
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$75


Entrées

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL & LIME ZEST MORNAY SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN, AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY AND CARAMELISED RED ONION COMPOTE

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

ESCARGOTS DE BOURGOGNE
SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH GARLIC AND HERB BUTTER

SOUPE À L’OIGNON
TRADITIONAL AND RICH FRENCH ONION SOUP, GRATINÉE WITH GRUYÈRE CROUTONS


Main Courses

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, BREADCRUMBS AND FRESH HERBS

FILLET DE BOEUF SAUCE AU POIRVE
TENDER ROASTED HARVEY FILLET OF BEEF, SERVED WITH A SWEET POTATO PUREE, SAUTEED MUSHROOMS, ASPARAGUS & FRENCH FRIES & FINISHED WITH A CREAMY PEPPERCORN & CONGAC SAUCE

BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF CHEEKS COOKED & MARINATED IN RED WINE, SERVED WITH TRADITIONAL ACCOMPANIMENTS OF SAUTÉED LARDONS, SHALLOTS AND MUSHROOMS FINISHED WITH CREAMY POMME PUREE, HEIRLOOM CARROTS AND A RICH BURGUNDY WINE SAUCE

CROUPE D’AGNEAU ROTI PROVENÇAL
ROASTED & MARINATED TENDER ARCADIA RUMP OF LAMB, SERVED PINK WITH A PROVENCAL TOMATO RATATOUILLE, CREAMY POMME PUREE, GLAZED BABY VEGETABLES, FINISHED WITH & A RICH RED WINE JUS

POISSON DU JOUR
FRESH FISH OF THE DAY


Desserts

FONDANT AU CHOCOLAT
HOT BAKED ‘WEISS’ DARK CHOCOLATE LAVA CAKE, WITH A RICH LIQUID CENTRE, SERVED WITH VANILLA BEAN ICE-CREAM, SALTED CARAMEL SAUCE AND POURING CREME ANGLAISE

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE

TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM & SERVED WITH MANGO AND PASSION FRUIT COULIS & A BERRY COMPOTE

FROMAGE
LE DAUPHIN, DECADENT SOFT RIPENED, SILKY DOUBLE CREAM COW’S CHEESE FROM RHONE VALLEY, FRANCE & SAINT AGUR CREAMY AND RICH BLUE COW’S CHEESE FROM AUVERGNE, FRANCE SERVED WITH CARAMALISED PEAR, WALNUTS & BAGUETTE


Entertainment

EDDIE THE ACCORDIONIST WILL PERFORM BACK GROUND MUSIC