Escargots de Bourgogne
Six classic Burgundy snails cooked in their shells and served with a garlic and herb butter.
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.
Homemade chicken liver, peppercorn and Cognac pàté, served with pork rillette, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote.
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.
Saumon Confit et Risotto à la Betterave Rouge
Tasmanian salmon fillet, cooked at 54 degrees sous vide, served warm and accompanied by a silky and creamy beetroot, dill and Parmesan risotto finished with sautéed squid, asparagus, salt baked baby beetroot and a light sauce bercy.
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.
Carré d’Agneau Rôti
Tender Amelia Park rack of lamb, served pink, marinated and roasted, served with a green pea and mint purée, olive powder, baby carrots, crispy chickpea poppy seed panisse, sautéed pancetta and peas finished with a red wine jus.
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.
Confit de Canard, Sauce à l’Orange
Salted and confit duck leg, slowly cooked in duck fat over eight hours and served with a sautéed veal boudin blanc sausage, creamy pomme purée, butter and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce.
Poitrine de Poulet aux Champignons
Tender roasted and truffle infused chicken breast, wrapped with pancetta served on a bed of earthy rich wild mushroom and Parmesan risotto accompanied by buttered broccolini and shaved Parmesan finished with a light roasted chicken and madeira jus.
Poisson du Jour
Fresh fish of the day.
Crème Brûlée à la Vanille Maison
Classic vanilla crème brûlée.
The nun’s pastry, crispy homemade choux pastry balls, filled with a creamy pistachio crème pâtissiére and ruby chocolate mousse served with fresh strawberries, coulis and roasted pistachios.
Entremet aux Noisettes et Baileys
Baileys, Frangelico and hazelnut gateaux, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Baileys mousse served with crème anglaise and finished with a creamy hazelnut ice cream.