Function Menu 3 ~ $85

Function Menu 3 ~ $85

ENTRÉES

crêpes aux fruits de mer
seafood crêpe, filled with fresh local prawns, scallops, fish, leeks, fennel and mushrooms in a dill & 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 with a fricassee of fresh savoy cabbage & roasted hazelnuts, creamy parsnip mousseline & finished with a prawn & chocolate bisque

quenelle de volaille et truffe
lyonnaise chicken & truffle mousseline quenelles (French dumplings), served with a fricassee of wild mushrooms, truffle croutons & fresh herbs, finished with a creamy forest mushroom velouté

Soufflé au Fromage
Twice baked four cheese Souffle of GruyÈre, Blue Cheese, Cheddar and Parmesan served with a crispy sauteed kale, cranberries & wild mushrooms finished with a silky asparagus & blue cheese sauce

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


MAINS

poisson du jour
fresh fish of the day

carré d’agneau rôti
tender rack of lamb marinated & roasted, served pink, with a cauliflower puree, butter & tomato braised coz lettuce & honey glazed baby turnips & finished with a rich rosemary & cabernet jus

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, butter, sautéed veal & chicken boudin blanc 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 puree, glazed asparagus and finished with a classic creamy wild mushroom sauce

poitrine de poulet
tender roasted and truffle infused chicken breast, served on a pumpkin, parmesan, & pancetta risotto accompanied by garlic confit spring onion & crispy chestnut crumble & finished with a light port jus


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

Tarte au Citron
Home-baked French Classic Lemon Tart, topped with Chantilly cream & served with mango and passion fruit coulis & 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 & raspberry macaroon


Function Menu 1 ~ $65 ⚜ Function Menu 2 ~ $75