Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

Flavours of France
DELICIOUS REGIONAL MENU
$65 per Person
(Available Tuesday to Friday)


Week 10 ⚜ 4/8/2020
Paris

amuse bouche

Crêpes au Poulet et aux Champignons, Savory Crepes filled with tender Chicken breast, Mushrooms, leeks, fresh herbs and soubise creme, served with baby spinach and a creamy mushroom sauce finished under the grill with fromage

sorbet

Fillet de Beouf sauce Roquefort, Tender Harvey Fillet of Beef, served with an artichoke puree, sautéed buttered broccolini and French fries finished with a rich creamy blue cheese Roquefort sauce

Assiette Gourmande, the chef’s choice

Pistacio eclairs -strawberry and blueberry tartlet -hazelnut, café Opera gateaux served with fresh cream and coulis


Week 11 ⚜ 11/8/2020
Bordeaux

amuse bouche

Filet de Poisson, Beautiful Fresh pink Snapper fillets, lightly seared in butter, served with a mushroom mousseline, sautéed bacon, squid and walnuts finished with light pastis emulsion

sorbet

Confit de canard, Slow and tender Confit Duck Leg Maryland, served with a pumpkin and cardamom puree, souffle potatoes, glazed baby vegetables and a red wine and duck jus

Cannelés de Bordeaux, a traditional French pastry from Bordeaux with a soft custard centre flavoured with vanilla and rum, and a crispy burnt caramelised outside layer, served with ice-cream, crème anglaise and a dark chocolate sauce


Week 12 ⚜ 18/8/2020
Burgundy

amuse bouche

Coquilles St.-Jacques, Fresh Seared shark bay Scallops, served on a bed of creamy leeks and greens, topped with a delicious classic mornay sauce then gratinated with gruyere cheese

sorbet

Boeuf 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

Poires au Vin Rouge, ‘A Burgundian classic’ local Pears slowly poached in red wine and spices, served hot and finished with poaching syrup and vanilla ice cream


Week 13 ⚜ 25/8/2020
Dijon

Amuse Bouche

Risotto de Gambas, Exmouth grilled Tiger prawns and sautéed clams served on a silky prawn, tomato and parmesan risotto, sautéed greens and finished with a light vermouth and dill veloute

Sorbet

Croupe d’agneau roti – roasted and marinated tender Amelia park rump of Lamb, served with a gratin potato, sweet potato and rosemary puree, Dijon mustard, sautéed asparagus and a rich red wine jus

Tarte Fine aux Pomme, Thin Crusted Apple Tart, Crispy Puff Pastry topped with apples and a honey and calvados glaze finished with ice-cream, crème anglaise anda calvados sauce