$59.90 per Person
(Available Tuesday to Friday)
Week 6 ⚜ 4 / 2 / 2020
Risotto de Gambas
Seared fresh Exmouth tiger prawns, served on a silky squid ink and Parmesan risotto, finished with sautéed squid, asparagus and a light bercy sauce.
Filet de Bœuf Sauce Roquefort
Tender Harvey fillet of beef, served with a pumpkin puree, sautéed parisen mushrooms and spinach finished with a creamy Roquefort cheese sauce and French frites.
Crêpes à la Pistache
Sweet crêpes filled with a soft pistachio frangipane served hot with a hot Belgium dark chocolate sauce finished with a vanilla bean ice cream.
Week 7 ⚜ 11 / 2 / 2020
Crêpes aux Fruits de Mer
Seafood crêpe, filled with fresh local prawns, scallops, fish, leeks and mushrooms in a 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.
Croupe d’Agneau Roti
Provençal roasted and marinated tender Amelia park lamb, served pink with a Provençal ratatouille, pea puree, glazed baby carrots and finished with a mint sauce.
Classic Vanilla Bean Crème Brulee
Week 8 ⚜ 18 / 2 / 2020
Lyon, Rhone Alps
Filet de Poisson
Fresh fillet of local pink snapper, served with a fennel and star anise mousseline, sautéed zucchini and snow peas finished with vongole clams and a creamy saffron and pernod sauce.
Confit de Canard
Tender and slow cooked duck leg confit, served with sautéed duck fat, rosemary and bacon roasted potatoes, beetroot coulis and finished with a port sauce.
The chef’s choice, chocolate eclairs, strawberry and blueberry tartlet and a hazelnut, café Opera gateaux served with fresh cream and coulis.
Week 9 ⚜ 25 / 2 / 2020
Seared Shark Bay scallops and crispy braised pork belly served with a sweet corn and basil puree, glazed baby purple carrots, shaved radishes and finished with a dill beurre blanc sauce.
Filet de Veau
Tender fillet of veal, oven roasted and marinated, served with creamed potato and cumin casserole, honey glazed baby turnips and finished with a black truffle and red wine jus.
Home baked crispy brandy basket filled with fresh liqueur marinated strawberries and blueberries finished with a vanilla and conitreau chiboust and a wild berry sorbet.