Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

Flavours of France
DELICIOUS REGIONAL MENU
$65 per Person
(Available Tuesday, Wednesday and Thursday)


Week 1 ⚜ 19/5/2020
Paris, Ile-de-France

amuse bouche

Crêpes aux Fruits de Mer – Seafood Crêpe, filled with fresh local Prawns, Scallops, Fish, leeks and mushrooms in a garlic, onion and parsley soubise sauce encased in a savoury crêpe topped with a light bercy sauce, spinach and gratinée with Fromage under the grill

sorbet

Filet de Bœuf au poivre, Tender Harvey Fillet of Beef, oven roasted & served with a bacon & parmesan gratin potato, sweet potato puree, sautéed greens & finished with a classic creamy green peppercorn & Cognac sauce

Fondant au Chocolat, hot baked belgium dark chocolaté lava cake, with a rich liquid centre, served with creamy vanilla bean ice-cream, salted caramel sauce and pouring crème anglaise


Week 2 ⚜ 26/5/2020
Lyon, Rhone-Alps

amuse bouche

St-Jacques, plump Shark Bay Seared & caramelised Scallops accompanied by Veal & chicken boudin blanc sausage served with a cauliflower and truffle mousse, finished with confit tomatoes, spinach & a light white wine & pastis sauce

sorbet

Confit de Canard, Sauce À l’Orange, Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with a creamy pomme puree, butter and orange glazed baby heirloom carrots, and finished with a classic Orange and Grand Marnier sauce

Classic Crème Brulée with Madagascan Vanilla Beans


Week 3 ⚜ 2/6/2020
Rennes, Britanny

amuse bouche

Risotto de Gambas – seared fresh Exmouth Tiger Prawns, served with a earthy wild mushroom & Parmesan risotto, sautéed baby vegetables & finished with a light pastis & Fish Fumet

sorbet

Croupe d’agneau roti Provençal – roasted & marinated tender Amelia park lamb, served with potatoes, silky pea puree & buttered broccolini, finished with a red wine & rosemary jus

Entremet aux Noisettes et Baileys, Bailey’s, Frangelico and hazelnut Gateaux, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Bailey’s mousse served with crème anglaise and finished with a creamy hazelnut ice-cream


Week 4 ⚜ 8/6/2020
Cotes de Nuits, Bourgogne-franche-Comte

Amuse Bouche

Filet de Saumon, fresh fillet of Atlantic Salmon, butter seared & served on a bed of a creamy leek fondue accompanied by sautéed green peas & crispy pancetta & finished with a lemon butter & caper sauce

Sorbet

Joue de Boeuf en 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

Tarte au Citron, Home-baked French Classic zesty Lemon Tart, topped with Chantilly cream & served with mango and passion fruit coulis, berry compote & fresh strawberries