Regional

Regional

⚜️ Flavours of France ⚜️
MAY

$69.50 per Person
Available Tuesday to Friday


Week 5 ⚜ 7/5/2024
LIMOGE, NOUVELLE-AQUITAINE

TARTE AUX NOIX DE SAINT-JACQUES
SCALLOP TART, SEARED SHARK BAY SCALLOPS SERVED ON CREAMED LEEKS AND A CRISPY PUFF PASTRY TARTLET, ACCOMPANIED WITH SPINACH, CONFIT TOMATOES AND FINISHED WITH A DILL BEURRE BLANC 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

MOUSSE AU CHOCOLAT
CREAMY CLASSIC CHOCOLATE MOUSSE, SERVED WITH WILD BERRY COMPOTE, CHANTILLY CREAM, CRISPY CRUMBLE & RASPBERRY SAUCE


Week 6 ⚜ 14/5/2024
MONTPELLIER, OCCITAINE

AMUSE BOUCHE

CREPE AU POULET, CHAMPIGNONS ET TRUFFE
SAVOURY CREPES FILLED WITH TENDER CHICKEN BREAST, MUSHROOMS, LEEK & SOUBISE TRUFFLE SAUCE, SERVED WITH A CREAMY TRUFFLE & MUSHROOM SAUCE FINISHED UNDER THE GRILL WITH GRUYERE CHEESE

SORBET

CANARD CONFIT
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS, SERVED WITH A CREAMY TRUFFLE POMME PUREE, VICHY CARROTS, BOUDIN BLANC, AND A CARAMELISED ONION & PORT SAUCE

ASSIETTE GOURMANDE, THE CHEF’S CHOICE
CHOCOLATE ECLAIRS, STRAWBERRY AND BLUEBERRY TARTLET AND A MINI VANILLA BEAN CRÈME BRULÉE SERVED WITH FRESH CREAM AND COULIS


Week 7 ⚜ 21/5/2024
RENNES, BRITTANY

AMUSE BOUCHE

SAUMON FUME
HOME HICKORY SMOKED SALMON FILLET, SERVED WITH WARM WITH A CAULIFLOWER MOUSSE, CREAMY LEEK & BACON COMPOTE & SAUTEED ASPARAGUS AND FINISHED WITH A DILL BEURRE BLANC SAUCE

SORBET

FILET DE BOEUF SAUCE AU CHAMPIGNON
TENDER HARVEY FILLET OF BEEF SERVED WITH A BACON, THYME & PARMSEN GRATIN POTATO, SAUTEED GARLIC BROCALINI, & FINSIHED WITH A CREAMY MUHSROOM & COGNAC SAUCE

CRÊPES À LA FROMBOISE
HOME-MADE SWEET CREPES FILLED WITH A CREAMY RASPBERRY FRANGIPANE AND OVEN ROASTED, SERVED WITH A HOT CHOCOLATE SAUCE, CRÈME ANGLAISE AND PISTACIO ICE-CREAM


Week 8 ⚜ 28/5/2024
AVIGNON, PROVENCE

AMUSE BOUCHE

RISOTTO DE GAMBAS
FRESH EXMOUTH TIGER PRAWNS GRILLED AND SERVED A FENNEL, PANCETTA & PARMESAN RISOTTO, GLAZED BABY CARROT & FINISHED WITH A LIGHT PASTIS SAUCE

SORBET

CROUPE D’AGNEAU ROTI PROVENÇAL
ROASTED & MARINATED TENDER AMELIA PARK LAMB, SERVED WITH A PROVENÇAL RATATOUILLE & FONDANT POTATO FINISHED WITH SAUTÉED COURGETTES & FINISHED WITH A RICH RED WINE & THYME SAUCE

TARTE AUX POMMES ET PISTACHES
HOME-MADE COUNTRY STYLE ROASTED APPLE & PISTACHIO FRANGIPANE TARTLET, SERVED WITH ICE-CREAM & VANILLA CRÈME ANGLAISE