Regional Menu ~ $59.90 per Person

Regional Menu ~ $59.90 per Person

Around France in 90 Days
DELICIOUS REGIONAL MENU
$59.90 per Person
(Available Tuesday to Friday)


Week 6 ⚜ 4 / 2 / 2020
Rennes, Brittany

Amuse Bouche

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.

Sorbet

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
Clermont-Ferrand, Auvergne

Amuse Bouche

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.

Sorbet

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

Amuse Bouche

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.

Sorbet

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.

Assiette Gourmande
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
Montpellier, Languedoc-Roussillon

Amuse Bouche

St.-Jacques
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.

Sorbet

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.

Strawberries Romanoff
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.