Escargots de Bourgogne
Six classic burgundy snails cooked in their shells and served with a garlic and herb butter. GF
Ballotine de Lapin
Fresh Baldivis rabbit filled with a chicken and tarragon mousseline, wrapped with pancetta, served with a mushroom mousse, sauteed wild mushrooms and glazed baby carrots, finished with a light truffle and tarragon sauce supreme. GF
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.
Home-made chicken liver, peppercorn and cognac pate, served with pork rillettes, spiced French gherkins, spiced grape 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.
Filet de Bœuf
Tender Harvey fillet of beef served with creamy pomme puree, glazed asparagus and finished with a classic creamy green peppercorn and cognac sauce. GF
Confit de Canard, Sauce à l’Orange
Salted and confit duck leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter and orange glazed baby heirloom carrots and finished with a classic orange and grand marnier sauce. GF
Carré d’Agneau Rôti
Tender rack of lamb marinated and roasted, served pink, with a white bean and rosemary mousseline, sautéed and curried baby courgettes, broccolini, olive powder and confit garlic, finished with a rich rosemary and cabernet jus. GF
Poisson du Jour
Fresh fish of the day.
Vanilla Crème Brulée
Classic vanilla crème brulee. GF
Tarte au Citron
Home-baked French classic lemon tart, topped with chantilly cream and served with mango and passion fruit coulis and a berry compote.
Entremet aux Noisettes et Bailey
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 creamy hazelnut ice-cream.