Entrée:

ESCARGOTS DE BOURGOGNE
dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter.

SALT AND PEPPER SQUID
lightly coated in panko, fried, with petite mesclun and capers and cornichons aioli.


KING PRAWNS
fried king prawns served with lemon mayo and sweet chilli.


PATE MAISON
Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette.


SALMON ROULADE
filled with herb cheese mousseline, served with potato nest and passion fruit dressing.


MUSHROOM AND LEEK CREPE
crepe filled with baby mushroom, leek, chives, and cauliflower puree served with Breton sauce.

Mains

FILLET OF BEEF TENDERLOIN
served with potato millefeuille and red wine jus ($3.00 surcharge).

LOIN OF LAMB
with wilted baby spinach, maple glazed pommes boulangere and thyme jus.

CITRUS MARINATED TASMANIAN SALMON
served on sweet peas risotto and sauce vierge.

CHICKEN CORDON BLEU
skin free chicken breast fillet stuffed with ham and Swiss cheese, lightly coated with panko and topped with tomato and basil coulis.

VEAL TENDERLOIN
with piquant cream sauce of smoked bacon, shallot, and sun ripened tomatoes, served with potato croquette and seasonal greens.

KANGAROO FILLET
(recommend rare) on garlic pommes puree with a Dijon mustard and honey bordelaise sauce.

SEAFOOD PLATE
of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad.

VEGETARIAN RISOTTO
sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and grana padano cheese.


Desserts

HANDMADE PROFITEROLES
with crème patisserie and chocolate sauce.

WARM STICKY DATE PUDDING
with butterscotch and French vanilla ice cream.

CLASSIC CRÈME CARAMEL

KAHLUA INFUSED CHOCOLATE MOUSSE

CHEF CHURNED HAZELNUT AND PRALINE ICE CREAM
on sable breton and Grand Marnier caramel.

Entrée

ESCARGOTS DE BOURGOGNE
dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter.

PATE MAISON
Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette.

SALT AND PEPPER SQUID
lightly coated in panko, fried, with petite mesclun and capers and cornichons aioli.

SALMON ROULADE
filled with herb cheese mousseline, served with potato nest and passion fruit dressing.

BOULETTE DE FRUITS DE MER
salmon, prawn, and blue swimmer crab, steamed, served with tomato and chervil veloute.

BOUILLABAISSE DE MARSEILLE
traditional French seafood soup of mussels, fish fillets and prawns, cooked in seafood broth, served with garlic baguette.

MUSHROOM AND LEEK CREPE
with chives, Monte Veronese cheese, and Breton sauce.


Mains

FILLET OF BEEF TENDERLOIN
served with potato millefeuille and red wine jus.

COTE DE VEAU
Veal tenderloin with champignon and chardonnay beurre blanc, served with potato croquette and seasonal greens.

LOIN OF LAMB
with wilted baby spinach, maple glazed pommes boulangere and thyme jus.

KANGAROO FILLET
(recommend rare) on garlic pommes puree with a Dijon mustard and honey bordelaise sauce.

MAGRET DE CANARD
crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce.

CITRUS MARINATED TASMANIAN SALMON
served on crab meat risotto and roasted pepper coulis.

SEAFOOD PLATE
of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad.

CHILLI PRAWNS AND BASIL LINGUINI
with garlic and lime juice, tossed with olive oil, roasted tomato concasse and fresh basil leaves.

VEGETARIAN RISOTTO
sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and Grana Padano cheese.


Desserts

HANDMADE PROFITEROLES
with crème patisserie and chocolate sauce.

WARM STICKY DATE PUDDING
with butterscotch and French vanilla ice cream.

CLASSIC CRÈME CARAMEL

KAHLUA INFUSED CHOCOLATE MOUSSE

CHEF CHURNED HAZELNUT AND PRALINE ICE CREAM
on sable breton and Grand Marnier caramel.

BELGIAN CHOCOLATE GATEAU
with pineapple and coconut candy.

FOURME D’AMBERT
mild blue cheese, creamy texture and delicate bouquet.