Function Menu 3 ~ $89

Function Menu 3 ~ $89

ENTRÉES

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

ST-JACQUES
SEARED AND CARAMELISED PLUMP SHARK BAY SCALLOPS, SERVED ON A SILKY SAFFRON, ASPARAGUS & PARMESAN RISOTTO, FINISHED WITH CRISPY BASIL LEAVES & A PASTIS & TOMATO VELOUTÉ 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

CERVELLE D’AGNEAU SAUCE MADERE
FRESH LAMB BRAINS, SLOWLY POACHED WITH HERBS & SAUTEED WITH BUTTER, SERVED WITH TENDER BUTTER BRAISED POTATOES, CRISPY FRIED SHALLOTS & FINISHED WITH A RICH MUSHROOM & MADEIRA SAUCE GF

STEAK TARTARE
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

ESCARGOTS DE BOURGOGNE
ONE DOZEN CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH GARLIC AND HERB BUTTER (GF)


MAINS

POISSON DU JOUR
FRESH FISH OF THE DAY

GAMBAS À LA PROVENÇALE
FRESH GRILLED SKULL ISLAND TIGER PRAWNS, GRILLED & BRUSHED WITH GARLIC & SERVED WITH A PROVENÇAL RATATOUILLE, SMOKED CHAT POTATOES, ASPARAGUS & OLIVE POWDER FINISHED WITH A LIGHT WHITE WINE & PASTIS 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 A CREAMY POMME PUREE, SAUTÉED VEAL AND CHICKEN BOUDIN BLANC AND BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS AND FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE (GF)

FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, GLAZED ASPARAGUS AND FINISHED WITH A CLASSIC CREAMY GREEN PEPPERCORN AND CONGAC SAUCE (GF)

POITRINE DE POULET
TENDER ROASTED AND TRUFFLE INFUSED CHICKEN BREAST, SERVED WITH AN EARTHY WILD MUSHROOM & PARMESAN RISOTTO, BUTTERED BROCCOLINI & FINISHED WITH A CREAMY TRUFFLE SUPREME SAUCE GF


DESSERTS

FONDANT AU CHOCOLAT
HOT BAKED ‘WEISS’ DARK CHOCOLATÉ LAVA CAKE, WITH A RICH LIQUID CENTRE, SERVED WITH VANILLA BEAN ICE-CREAM, SALTED CARAMEL SAUCE AND POURING CRÈME ANGLAISE

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE (GF)

TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM, SERVED WITH MANGO AND PASSION FRUIT COULIS AND A BERRY COMPOTE

COUPE GLACÉE
CHEZ PIERRE’S SELECTION OF REFRESHING ICE-CREAM AND SORBETS, SERVED WITH A BERRY COMPOTE, FRESH BERRIES, WHIPPED CREAM, FINISHED WITH COULIS AND A RASPBERRY MACAROON


Function Menu 1 ~ $69 ⚜ Function Menu 2 ~ $79