Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

🍽️ Flavours of France 🍽️

$65 per Person
(Available Tuesday to Friday)


Week 9 ⚜ 25/5/2021
PARIS, ILE DE FRANCE

AMUSE BOUCHE

RISOTTO DE GAMBAS
GRILLED EXMOUTH TIGER PRAWNS, SERVED ON A RICH JERUSALEM ARTICHOKE, SPRING ONION & PARMESAN RISOTTO, FINISHED WITH CONFIT CHERRY TOMATOES, SAUTEED ASPARAGUS & A LIGHT CREAMY BERCY SAUCE

SORBET

FILET DE BOEUF SAUCE AU POIVRE
TENDER HARVEY FILLET OF BEEF, GRILLED & ROASTED SERVED WITH A SWEET POTATO & ROSEMARY MASH, SAUTEED BROCCOLINI, & CRISPY ROASTED GARLIC & THYME POTATOES FINISHED WITH A CLASSIC CREAMY PEPPERCORN & COGNAC SAUCE

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE


Week 10 ⚜ 1/6/2021

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

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

L’ASSIETTE PATISSERIE, SELECTION OF HOME-MADE PASTRIES
HAZELNUT CUSTARD FILLED PROFITEROLES TOPPED WITH CHANTILLY CREAM, CRISPY CARAMEL & ALMONDS
FRESH WILD BERRY & LEMON CURD TARTLET
CHOCOLATE & HAZELNUT OPERA GATEAUX SERVED WITH FRESH CHANTILLY CREAM & FRUIT COULIS


Week 11 ⚜ 8/6/2021
LIMOGES, LIMOUSIN

AMUSE BOUCHE

POISSON SAUCE BEURRE BLANC
FRESH LOCAL PINK SNAPPER FILLETS, SERVED WITH A CARROT PUREE, SAUTEED SAFFRON PARISIAN POTATOES & A FRICASSEE OF PEAS, SQUID & BACON FINISHED WITH A DILL BEURRE BLANC SAUCE

SORBET

SOURIS D’AGNEAU BRAISE
SLOW COOKED BRAISED LAMB SHANKS, COOKED IN RED WINE, TOMATO, THYME & ORANGE SAUCE FINISHED WITH ITS RICH BRAISING SAUCE, CREAMY MASH POTATO & SAUTEED GREENS

CLAFOUTIS
A BAKED FRENCH DESSERT OF BLACK CHERRIES, ARRANGED IN A BUTTERED DISH AND COVERED WITH A THICK FLAN-LIKE BATTER. THE CLAFOUTIS IS DUSTED WITH POWDERED SUGAR AND SERVED WARM WITH VANILLA ICE-CREAM & CRÈME ANGLAISE


Week 12 ⚜ 15/6/2021
FRENCH SAVOY ALPS

AMUSE BOUCHE

TARTIFLETTE
A TRADITIONAL DISH FROM SAVOY IN THE FRENCH ALPS. IT IS MADE WITH POTATOES, REBLOCHON CHEESE, PANCETTA & ONIONS. COOKED TOGETHER WITH A LIGHT CHEESE VELOUTÉ AND THEN GRATINATED UNDER THE GRILL WITH FROMAGE

SORBET

FILET DE VEAU
TENDER FILLET OF VEAL, PAN-SEARED, MEDIUM-RARE & SERVED WITH AN EARTHY FOREST MUSHROOM, TRUFFLE & PARMESAN RISOTTO, SAUTEED MUSHROOMS & SPINACH & FINISHED WITH A MADEIRA SAUCE

TARTE FINE À LA RHUBARBE ET AUX POMMES
ROASTED APPLE & RHUBARB PUFF PASTRY TART, SERVED WITH A CALVADOS GLAZE, CUSTARD & VANILLA ICE-CREAM


Week 13 ⚜ 22/6/2021
LYON

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, PARSLEY COULIS AND FINISHED WITH A DILL BEURRE BLANC SAUCE

SORBET

BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF CHEEKS COOKED & 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

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