Escargots de Bourgogne
Six classic Burgundy snails cooked in their shells and served with a garlic and herb butter.
Slow braised crispy pork belly, served with a wild mushroom and Parmesan risotto, sautéed wild mushrooms and finished with a light Madeira jus.
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 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.
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 creamy pomme purée, butter and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce.
Carré d’Agneau Rôti
Tender Amelia Park rack of lamb served pink, marinated and roasted, with a trio of winter pumpkin delights; confit and Cajun marinated Japanese pumpkin, creamy pumpkin and rosemary mousse and a fricassee of butternut pumpkin, bacon and walnuts, finished with a rich red wine jus.
Poisson du Jour
Fresh fish of the day.
Vanille Crème Brûlée
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.
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.