Crêpes aux Fruits de Mer
Seafood crêpe, filled with fresh local seafood, prawns, scallops, fish and garlic, onion and parsley soubise sauce encased in a savoury crêpe topped with a light bercy sauce, spinach and gratinée with fromage under the grill.
Vol-au-vent aux Champignons
Crispy puff pastry vol-au-vent, filled with mushrooms and a creamy bechamel sauce, served with a selection of sautéed wild mushrooms, roasted cashew nuts and edamame beans finished with a madeira and morel jus.
Homemade chicken liver, peppercorn and Cognac pàté, served with pork rillette, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote.
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.
Confit de Canard, Sauce à l’Orange
Salted and confit duck leg, slowly cooked in duck fat over eight hours and served with creamy pomme purée, butter and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce.
Filet de Bœuf
Tender Harvey fillet of beef served with creamy pomme purèe, glazed asparagus and finished with a creamy green peppercorn and Cognac sauce.
Poisson du Jour
Fresh fish of the day.
Crème Brûlée à la Vanille Maison
Classic vanilla crème brûlée.
Tarte au Citron Meringuée
Home baked French classic lemon tart, topped with a soft burnt Italian méringue served with mango and passion fruit coulis and berry compote.