Function Menus

Function Menu

$65

ENTREE

Crêpes aux Fruits de Mer

Seafood Crepe, Filled With Fresh Local Seafood, Prawns, Scallops, Fish And Garlic, Onion And Parsley Soubise Sauce Encased In A Savoury Crepe Topped With A Light Bercy Sauce, Spinach And Gratinee With Fromage Under The Grill

Soufflé au Fromage

Twice Baked Gruyère, Blue Cheese And Parmesan Soufflé, Served Hot With A Salad Of Baby Leaves, Enoki Mushrooms, Roasted Pears & Hazelnuts Finished With A Light Cream Of Roquefort Cheese Sauce

Pâté Maison

Home-Made Chicken Liver, Peppercorn And Cognac Pate, Served With Pork Rillettes, Spiced French Gherkins, Spiced Cranberry Chutney And Caramelised Red Onion Compote

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

MAIN COURSE

Confit de Canard, Sauce a 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

Filet de Bœuf 

Tender Harvey Fillet Of Beef Served With Creamy Pomme Puree, Glazed Asparagus And Finished With A Creamy Green Peppercorn & Cognac Sauce

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Tarte Au Citron Meringué

Home-Baked French Classic Lemon Tart, Topped With A Soft Burnt Italian Méringue Served With Mango And Passion Fruit Coulis And Berry Compote

Crème Brûlée À La Vanille Maison

Classic Vanilla Crème Brulée

Function Menu

$75

ENTREE

Escargots de Bourgogne

Six Classic Burgundy Snails Cooked In Their Shells And Served With A Garlic And Herb Butter

Crêpes aux Fruits de Mer

Seafood Crepe, Filled With Fresh Local Seafood, Prawns, Scallops, Fish And Garlic, Onion And Parsley Soubise Sauce Encased In A Savoury Crepe Topped With A Light Bercy Sauce, Spinach And Gratinee With Fromage Under The Grill

Pâté Maison

Home-Made Chicken Liver, Peppercorn And Cognac Pate, Served With Pork Rillettes, Spiced French Gherkins, Spiced Cranberry Chutney And Caramelised Red Onion Compote

Soufflé au Fromage

Twice Baked Gruyère, Blue Cheese And Parmesan Soufflé, Served Hot With A Baby Salad Of Baby Leaves, Enoki Mushrooms, Roasted Pears & Hazelnuts Finished With A Light Cream Of Roquefort Cheese Sauce

Porc Braisé

Slow Braised And Roasted Tender Pork Belly, Served On A Light Saffron, Chorizo & Parmesan Risotto Accompanied By Sautéed Snow Peas & Zucchini Finished With A Madeira Jus

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

MAIN COURSE

Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack Of Lamb, Served Pink, Marinated And Roasted, Served With A Green Pea & Mint Puree, Olive Powder, Baby Carrots, Crispy Chick Pea Poppy Seed Panisse, Sautéed Pancetta & Peas Finished With A Red Wine Jus

Confit de Canard, Sauce a l'Orange

Salted And Confit Duck Leg, Slowly Cooked In Duck Fat Over 8 Hours And Served With A Sautéed Pork And Thyme Sausage, Creamy Pomme Puree, 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 Puree, Glazed Asparagus And Finished With A Creamy Green Peppercorn & Cognac Sauce

Poitrine de Poulet aux Champignons

Tender Roasted And Truffle Infused Chicken Breast, Wrapped With Pancetta Served On A Bed Of Earthy Rich Wild Mushroom And Parmesan Risotto Accompanied By Buttered Broccolini & Shaved Parmesan Finished With A Light Roasted Chicken & Madeira Jus

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Crème Brûlée À La Vanille Maison

Classic Vanilla Crème Brulée

Religuese

The Nun’s Pastry, Crispy Home-Made Choux Pastry Balls, Filled With A Creamy Pistachio Crème Pâtissiere And Ruby Chocolate Mousse Served With Fresh Strawberries, Coulis And Roasted Pistachios

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

Functions Menu

$85

ENTREE

Escargots de Bourgogne

One Dozen Classic Burgundy Snails Cooked In Their Shells And Served With A Garlic And Herb Butter

Crepes aux Fruits de Mer

Seafood Crepe, Filled With Fresh Local Seafood, Prawns, Scallops, Fish And Garlic, Onion And Parsley Soubise Sauce Encased In A Savoury Crepe Topped With A Light Bercy Sauce, Spinach And Gratinee With Fromage Under The Grill

St Jacques

Seared And Caramelised Plump Shark Bay Scallops Served On A Fresh Beetroot Carpaccio Accompanied By A Glazed Baby Beetroot, Crispy Fried Capers & Finished With Horseradish Cream & A Raspberry & Shallot Sauce Vierge

Soufflé au Fromage

Twice Baked Gruyère, Blue Cheese And Parmesan Soufflé, Served Hot With A Baby Salad Of Baby Leaves, Enoki Mushrooms, Roasted Pears & Hazelnuts Finished With A Light Cream Of Roquefort Cheese Sauce

Porc Braisé

Slow Braised And Roasted Tender Pork Belly, Served On A Light Saffron, Chorizo & Parmesan Risotto Accompanied By Sautéed Snow Peas & Zucchini Finished With A Madeira Jus

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

MAIN COURSES

 Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack Of Lamb, Served Pink, Marinated And Roasted, Served Pink, With A Green Pea & Mint Puree, Olive Powder, Baby Carrots, Crispy Chick Pea Poppy Seed Panisse, Sautéed Pancetta & Peas Finished With A Red Wine Jus

Confit de Canard, Sauce a l'Orange

Salted And Confit Duck Leg, Slowly Cooked In Duck Fat Over 8 Hours And Served With A Sautéed Pork And Thyme Sausage, Creamy Pomme Puree, 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 Puree, Glazed Asparagus And Finished With A Creamy Green Peppercorn & Cognac Sauce

Poitrine de Poulet aux Champignons

Tender Roasted And Truffle Infused Chicken Breast, Wrapped With Pancetta Served On A Bed Of Earthy Rich Wild Mushroom And Parmesan Risotto Accompanied By Buttered Broccolini & Shaved Parmesan Finished With A Light Roasted Chicken & Madeira Jus

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Fondant au Chocolat

Hot Baked ‘Weiss’ Dark Chocolaté Lava Cake, With A Rich Liquid Centre Served With Creamy Pistachio Ice-Cream, Salted Caramel Sauce And Pouring Crème Anglaise

Tarte Au Citron Meringué

Home-Baked French Classic Lemon Tart, Topped With A Soft Burnt Italian Méringue Served With Mango And Passion Fruit Coulis, Berry Compote And Finished With A Zesty Passionfruit Sorbet

Crème Brûlée À La Vanille Maison

Classic Vanilla Crème Brulée

Mille-Feuille Sablé Aux Fruit Rouges

Crispy Sable Biscuit & Summer Berry Mille-Feuille, Home-Made Sable Biscuit, Layered With Fresh Strawberries & Blueberries, Filled With A Raspberry Diplomate Crème Finished With Berry Coulis & A Wild Berry Ice-Cream