Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

🚴 Around France in 90 Days 🚴
$65 per Person
(Available Tuesday to Friday)


Week 12 ⚜ 23/3/2021
Bordeaux, sud-ouest 

Amuse Bouche 

Risotto aux truffes et gambas, Grilled Exmouth Tiger prawns, served on a silky pumpkin, pancetta & truffle risotto finished with sauteed asparagus & a light pastis & dill sauce 

Sorbet 

Agneau de deux façons, Acardia Lamb two ways, slow roasted Rack of Lamb & Rump of Lamb, served with pomme puree, Provencal ratatouille, sauteed mushrooms & zucchini finished with a thyme & Bordeaux wine jus 

Profiteroles au chocolat, Traditional Chocolate Profiteroles, home baked choux pastry filled with vanilla ice-cream & topped with a beautiful dark chocolate sauce & finished with roasted almonds & crème anglaise


🍽️ Flavours of France 🍽️
$65 per Person
(Available Tuesday to Friday)


Week 1 ⚜ 30/3/2021
Toulouse, Midi-Pyrenees

AMUSE BOUCHE

ASSIETTE DE CHARCUTERIE
HOME-MADE CHICKEN LIVER, PEPPERCORN COGNAC PATE, PORK & DUCK RILLETTES, PROSCIUTTO DE PARMA, SALAMI, CORNICHONS, CRANBERRY CHUTNEY & ONION JAM SERVED WITH FRENCH BAGUETTE & SALTED NORMANDY BUTTER

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

CANNELÉS BORDELAIS
A CLASSIC BORDELAISE DESSERT, THICK CARAMALISED CRUST WITH A TENDER CUSTARD CENTRE FLAVOURED WITH VANILLA AND RHUM, ACCOMPANIED BY CHOCOLATE SAUCE AND VANILLA ICE-CREAM


Week 2 ⚜ 6/4/2021
Lyon, Rhone-Alps

AMUSE BOUCHE

QUENELLES NANTUA
FISH & CRAB QUENNELLES, CLASSIC FRENCH SEAFOOD FLUFFY & LIGHT DUMPLINGS, SERVED WITH A CLASSIC CREAMY PRAWN BISQUE & DILL NANTUA SAUCE, GRATINEE WITH FROMAGE & FINISHED WITH SPINACH & A SEARED SHARK BAY SCALLOP

SORBET

FILET DE BOEUF
SAUCE AUX CHAMPIGNONS, TENDER HARVEY FILLET OF BEEF, OVEN ROASTED SERVED WITH A ROSEMARY & CHEESE GRATIN POTATO, SWEET POTATO & ROSEMARY PUREE, & SAUTEED GARLIC FRENCH GREEN BEANS & FINISHED WITH A CREAMY MUSHROOM, GARLIC & COGNAC SAUCE

ÎLE FLOTTANTE
FLOATING ISLAND, A TRADITIONAL DESSERT OF AN ISLAND OF POACHED MERINGUE, FLOATING ON TOP OF CRÈME ANGLAISE, SERVED WITH CARAMEL SAUCE & SHAVED ALMONDS


Week 3 ⚜ 13/4/2021
Le Puy, Auvergne

AMUSE BOUCHE

ST JACQUES
SEARED & CARAMELISED PLUMP SHARK BAY SCALLOPS, SERVED WITH CRISPY MORSELS OF PORK BELLY, FINISHED WITH A RED CABBAGE COMPOTE, PARSNIP PUREE, ASPARAGUS & A PASTIS & DILL SAUCE

SORBET

CROUPE D’AGNEAU ROTI PROVENÇAL
ROASTED & MARINATED TENDER ARCADIA LAMB, SERVED WITH PROVENÇAL MUSTARD, TOMATO & PUY LENTIL CASSEROLE FINISHED WITH GRILLED COURGUETTES & A CABERNET & ROSEMARY JUS

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


Week 4 ⚜ 20/4/2021
Nantes, Pays-De-La-Loire

AMUSE BOUCHE

POISSON AU SAFFRON
FRESH LOCAL DELICATE PINK SNAPPER FILLETS, BUTTER SEARED, SERVED WITH A CREAMY CAULIFLOWER & TRUFFLE MOUSSE, SHAVED PARMESAN, PEAS & CRISPY LARDONS FINISHED WITH A SAFFRON & PASTIS SAUCE

SORBET

FILET DE VEAU
MARINATED & OVEN ROASTED TENDER FILLET OF VEAL, SERVED WITH A JERUSULAM ARTICHOKE & PARMESAN RISOTTO, SAUTEED MUSHROOMS & GLAZED BABY CARROT FINISHED WITH A LIGHT MADEIRA JUS

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE