Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

Taste of Spring
$65 per Person
(Available Tuesday to Friday)


Week 6 ⚜ 27/10/2020
PARIS

AMUSE BOUCHE

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, ASPARAGUS, CONFIT TOMATOES AND FINISHED WITH A DILL BEURRE BLANC SAUCE

SORBET

FILET DE VEAU
MARINATED & OVEN ROASTED TENDER FILLET OF VEAL, SERVED WITH CREAMY BACON & PARMESAN GRATIN POTATOES, JERUSALEM ARTICHOKE PUREE, SAUTEED BROCCOLINI & FINISHED WITH A RICH TRUFFLE & RED WINE 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 7 ⚜ 3/11/2020
LYON

AMUSE BOUCHE

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL & LIME ZEST MORNAY SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

SORBET

CONFIT DE CANARD, SAUCE AUX CERISES
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 8 HOURS AND SERVED WITH CREAMY POMME PUREE, BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS, AND FINISHED WITH A GRIOTTE CHERRY & KIRSCH SAUCE

FONDANT AU CHOCOLAT
HOT BAKED BELGIUM DARK CHOCOLATE LAVA CAKE, WITH A RICH LIQUID CENTRE, SERVED WITH CREAMY VANILLA BEAN ICE-CREAM, SALTED CARAMEL SAUCE AND POURING CREME ANGLAISE


Week 8 ⚜ 10/11/2020
NANTES, LOIRE

AMUSE BOUCHE

FILET DE POISSON AUX CHAMPIGNON
FRESH FILLET OF PINK SNAPPER, BUTTER SEARED & SERVED WITH A MUSHROOM & TRUFFLE MOUSSELINE, SAUTEED SPINACH, SQUID & WALNUTS FINISHED WITH A LIGHT LEMON BUTTER & CAPER SAUCE

SORBET

FILET DE BOEUF SAUCE AU ROQUEFORT
TENDER HARVEY FILLET OF BEEF, SERVED WITH CARROT & CUMIN PUREE, SAUTEED GARLIC GREEN BEANS & FRENCH FRIES FINISHED WITH CREAMY ROQUEFORT SAUCE

ENTREMET AUX NOISETTES ET BAILEYS
BAILEYS, FRANGELICO AND HAZELNUT GATEAUX, LAYERS OF CRISPY BISCUIT, FEUILLETINE, HAZELNUT GANACHE AND FINISHED WITH AN ARYOLA CHOCOLATE AND BAILEYS MOUSSE SERVED WITH CRÈME ANGLAISE & CHOCOLATE SAUCE


Week 9 ⚜ 17/11/2020
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

CROUPE D’AGNEAU ROTI PROVENÇAL
ROASTED & MARINATED TENDER AMELIA PARK LAMB, SERVED WITH A PROVENÇAL RATATOUILLE & POMME PUREE, GRILLED COURGETTE, RED CAPSICUM COULIS & FINISHED WITH, BLACK OLIVE DUST & A ROSEMARY RED WINE JUS

CLASSIC CRÈME BRULÉE
WITH MADAGASCAN VANILLA BEANS


Week 10 ⚜ 24/11/2020
ROUEN, NORMANDY

AMUSE BOUCHE

RISOTTO DE GAMBAS
GRILLED CRISPY EXMOUTH TIGER PRAWNS, SERVED WITH FLAVOURFUL PRAWN BISQUE & PARMESAN RISOTTO ACCOMPANIED BY SPINACH & BROAD BEANS FINISHED WITH A CREAMY SAUCE BERCY

SORBET

CÔTE DE PORC NORMANDE
SLOW ROASTED TENDER PORK RACK, SERVED WITH SAUTEED CRISPY DUCK FAT LYONNAISE CHAT POTATOES, FRESH ASPARAGUS & FINISHED WITH A NORMANDY MUSHROOM & CALVADOS CRÈME SAUCE

TARTE AUX POMMES FINE
FINE CARAMELISED & ROASTED PUFF PASTRY APPLE TART, SERVED HOT WITH A CALVADOS GLAZE, CRÈME ANGLAISE & VANILLA ICE-CREAM