Crêpes aux Fruits de Mer
Seafood crêpe, filled with fresh local prawns, scallops, fish, leeks, fennel and mushrooms in a dill and lime zest Mornay sauce, encased in a savoury crêpe topped with a light bercy sauce, spinach and gratinée with fromage under the grill.
Soufflé au Fromage
Twice baked four cheese souffle of gruyère, blue cheese, cheddar and Parmesan served with a fricassee of wild mushrooms, edamame beans and pine nuts finished with a light Parmesan cheese sauce.
Homemade chicken liver, peppercorn and Cognac pàté, served with pork rillettes, 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, sautéed green vegetables, 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
Home baked French classic lemon tart, topped with Chantilly cream and served with mango and passion fruit coulis and berry compote.