Regional Menu ~ $67.50 per Person

Regional Menu ~ $67.50 per Person

🇫🇷 Flavours of France 🇫🇷
MAY

$67.50 per Person
Available Tuesday to Friday


Week 5 ⚜ 3/5/2022
PARIS

AMUSE BOUCHE

COQUILLE ST JACQUES GRATINEE
PLUMP SHARK BAY SCALLOPS, SEARED AND SERVED ON A BED OF CREAMY LEEKS, TOPPED WITH A MORNAY SAUCE, CRISPY LEEKS AND GRUYERE CHEESE FINISHED UNDER THE GRILL

SORBET

CONFIT DE CANARD
SLOW 8-HOUR CONFIT DUCK LEG, SERVED ON CREAMY POMME PUREE AND ACCOMPANIED BY HONEY GLAZED HEIRLOOM CARROTS, BOUDIN BLANC AND FINISHED WITH A GRIOTTE CHERRY SAUCE

PARIS BREST
A TRADITIONAL FRENCH PASTRY MADE OF CHOUX PASTRY, FILLED WITH A SALTED CARAMEL, HAZELNUT CRÈME AND PRALINE WHIPPED CREAM SERVED WITH CHOCOLATE CRISPS AND ICING SUGAR THIS DESSERT IS NAMED AFTER THE FAMOUS PARIS–BREST BICYCLE RACE.


Week 6 ⚜ 10/5/2022
MARSEILLE, PROVENCE

AMUSE BOUCHE

PETIT BOUILLABAISSE FAÇON CHEZ PIERRE
FRESH PINK SNAPPER FILLETS, PRAWNS, MUSSELS, SAFFRON POTATOES AND CONFIT FENNEL SERVED WITH A TOMATO AND FISH BOUILLABAISSE STYLE SOUP FINISHED WITH FRESH HERBS AND GARLIC CROUTONS

SORBET

FILET DE VEAU
TENDER FILLET OF VEAL, OVEN ROASTED AND SERVED ON AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, ACCOMPANIED BY SAUTÉED CRISPY KALE AND COURGETTES FINISHED WITH A CREAMY VEAL AND TRUFFLE SAUCE

CLASSIC CRÈME BRULÉE
WITH MADAGASCAN VANILLA BEANS


Week 7 ⚜ 17/5/2022
GRENOBLE, RHONE ALPS

AMUSE BOUCHE

RISOTTO DE GAMBAS
EXMOUTH TIGER PRAWNS, GRILLED AND SERVED WITH A CAULIFLOWER, PARMESAN AND TRUFFLE RISOTTO, SAUTEED ASPARAGUS AND CAULIFLOWER FLORETS, FINISHED WITH A PASTIS AND VERMOUTH SAUCE

SORBET

ROTI DE PORC
SLOW ROASTED TENDER AND CRISPY PORK BELLY, SERVED WITH A SOFT AND CREAMY PAPRIKA AND PARMESAN POLENTA, PICKLED RED ONIONS, BROCCOLINI AND A SEEDED MUSTARD JUS

ASSIETTE DE CHOCOLAT
BELGIUM CHOCOLATE PLATE, DARK CHOCOLATE AND CARAMEL TART, MILK CHOCOLATE SILKY MOUSE AND A RICH DARK CHOCOLATE ICE-CREAM


Week 8 ⚜ 24/5/2022
GEVREY-CHAMBERTIN, BURGUNDY

AMUSE BOUCHE

CRÊPES CHAMPIGNONS-POULET
SAVOURY CREPES FILLED WITH FRESH CHICKEN, LEEK, MUSHROOMS AND TRUFFLE SERVED ON A BED OF SPINACH AND TOPPED WITH A CREAMY TARRAGON AND MUSHROOM SAUCE AND FINISHED UNDER THE GRILL WITH FROMAGE

SORBET

BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF CHEEKS COOKED AND MARINATED IN RED WINE, SERVED WITH TRADITIONAL ACCOMPANIMENTS OF SAUTÉED LARDONS, SHALLOTS AND MUSHROOMS FINISHED WITH CREAMY POMME PUREE, HEIRLOOM CARROTS AND A RICH BURGUNDY WINE SAUCE

ÎLE FLOTTANTE
A FLOATING ISLAND, FAMOUS FRENCH DESSERT OF POACHED MERINGUE FLOATING ON A VANILLA CRÈME ANGLAISE TOPPED WITH TOASTED ALMONDS AND CARAMEL SAUCE