Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

Flavours of France
DELICIOUS REGIONAL MENU
$65 per Person
(Available Tuesday, Wednesday and Thursday)


Week 1 ⚜ 8/6/2020
Cotes de Nuits, Bourgogne-franche-Comte

Amuse Bouche

Filet de Saumon, fresh fillet of Atlantic Salmon, butter seared & served on a bed of a creamy leek fondue accompanied by sautéed green peas & crispy pancetta & finished with a lemon butter & caper sauce

Sorbet

Joue de Boeuf en Bourguignon, Beef Cheek Burgundy style, Slow braised tender red wine Beef Cheeks, served with traditional accompaniments of sautéed lardons, shallots and mushrooms finished with creamy pomme puree, heirloom carrots and a rich Burgundy wine sauce

Tarte au Citron, Home-baked French Classic zesty Lemon Tart, topped with Chantilly cream & served with mango and passion fruit coulis, berry compote & fresh strawberries


Week 2 ⚜ 15/6/2020
Paris, Ile de France

Amuse Bouche

St Jacques, Seared & Caramalised Shark Bay Scallops, served with crispy braised pork belly, accompanied by a creamy wild mushroom mousseline, roasted winter pumpkin & finished with a dill beurre blanc sauce

Sorbet

Filet de Bœuf au poivre, Tender Harvey Fillet of Beef, oven roasted & served with a bacon & parmesan gratin potato, sweet potato puree, sautéed greens & finished with a classic creamy green peppercorn & Cognac sauce

Classic Crème BrulÉe with Madagascan Vanilla Beans


Week 3 ⚜ 22/6/2020
Toulouse, Haute-Garome

Amuse Bouche

Poisson au saffran, Fresh local delicate pink snapper fillets, butter seared, served with creamy saffron potatoes, sautéed baby spinach & asparagus finished with a delicate cream of pastis sauce

Sorbet

Cassoulet de Toulouse, a traditional dish from the region of Toulouse. a rich slow cooked casserole of white beans, duck leg confit, pork belly and Toulouse sausage finished with red wine jus, breadcrumbs and fresh herbs

tarte aux pommes et pistaches, Home-made country style roasted Apple & Pistachio frangipane tartlet, served with ice-cream & vanilla crème anglaise


Week 4 ⚜ 29/6/2020
Lorient, Brittany

Amuse Bouche

Risotto de Gambas – seared fresh Exmouth Tiger Prawns, served with a saffron, spring onion & parmesan risotto, sautéed honey glazed heirloom carrots & finished with a light pastis & Fish Fumet

Sorbet

Croupe d’agneau roti Provençal, roasted & marinated tender Amelia park Rump of lamb, served pink with a Provençal ratatouille, potato, buttered broccolini & olive powder finished with a Dijon & rosemary jus

Crêpes à la Framboise et Chocolat, Sweet Crepes filled with a soft pistachio frangipane served hot with a hot Belgium dark chocolate sauce finished with vanilla bean ice-cream


Week 5 ⚜ 6/7/2020
Chambery, Rhone Alps

Amuse Bouche

Soufflé au crabe, twice baked Crab & Gruyere Souffle, served with sautéed baby spinach & a creamy bisque sauce finished under the grill with fromage

Sorbet

Filet de Veau – Tender Fillet of Veal, oven roasted & served on a silky beetroot & parmesan risotto accompanied by salt baked baby beets & asparagus finished with a light veal & port sauce

Profiteroles au Chocolat Maison, Home-made Choux Pastry Profiteroles, filled with creamy vanilla bean ice-cream topped with hot dark belgium chocolate sauce and finished with crispy roasted Almonds