Saturday 13th Feb Menu

Saturday 13th Feb Menu

❤️ Saturday 13th Feb Menu ❤️
$90 per Person


Amuse Bouche


Entrée

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

Soufflé Au Fromage
Twice Baked Four Cheese Souffle Of Gruyère, Blue Cheese, Cheddar And Parmesan Served With A Fricassee Of Wild Mushrooms, Edamame Beans & Pinenuts Finished With A Light Parmesan Cheese Sauce

Steak Tartare
Traditional Parisian Bistro Style Steak Tartare, Finely Hand Cut Harvey Fillet Of Beef, Capers, Mustard, Cornichons, Shallots, Parsley, Tabasco, Worcestershire, Olive Oil, Vinegar And Egg Yolk Served With Garlic Toast And Mixed Leaves

Escargots De Bourgogne
Six Classic Burgundy Snails Cooked In Their Shells And Served With Garlic And Herb Butter

Coquille St Jacques
Seared Shark Bay Scallops Served On An Earthy Wild Mushroom And Parmesan Risotto, Sauteed Asparagus, Finished With A Light Bercy Sauce


Main Course

Confit De Canard, Sauce A L’orange
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 Classic Orange And Grand Marnier Sauce

Filet De Bœuf
Tender Harvey Fillet Of Beef Served With Creamy Pomme Puree, Sautéed Green Vegetables, And Finished With A Creamy Green Peppercorn & Cognac Sauce

Poisson Du Jour
Fresh Fish Of The Day

Carrè d’agneau
Roasted & Marinated Tender Amelia Park Rack Of Lamb, Served With A Provençal Ratatouille & Creamy Pomme Puree, Baby Vegetables & Finished With A Rosemary Red Wine Jus


Dessert

Crème Brûlée À La Vanille Maison

Tarte Au Citron
Home-Baked French Classic Lemon Tart, Topped With Chantilly Cream & Served With Mango And Passion Fruit Coulis & A Berry Compote

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 And Finished With A Creamy Hazelnut Ice-Cream
‘For Baileys Lovers’

Fromage
Le Dauphin, Decadent Soft Ripened, Silky Double Cream Cow’s Cheese From Rhone Valley, France & Saint Agur Creamy And Rich Blue Cow’s Cheese From Auvergne, France Served With Caramalised Pear, Walnuts & Baguette


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