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Vegetable Timbale. A light mousse of fresh seasonal vegetables beautifully combined with a creamy citrus zest. |
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A traditional French terrine rabbit and pork, marinated in white wine and Cognac, a unique blend of herbs and spices. Pistachio nuts add texture and flavour. Served with French bread. |
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Fresh tuna carpaccio. A summer delight. Fresh tuna marinated with local olive oil, lemon juice, capers and dressed with slithers of parmesan cheese. |
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Snails served in the French tradition. Tender snails prepared in butter, shallots, parsley and garlic – with a flavouring surprise – Pastis from Provence. A dozen snails served lightly gratinée. Served with French bread. |
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Duck Foie Gras and rhubarb compote. This highly prized delicacy is presented with a home-made rhubarb compote, green salad garniture ribboned with walnut oil and raspberry vinaigrette. Served with French bread. |
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Duck confit with orange sauce. A timeless French classic. Slow cooked duck confit and coalesce with a fragrant orange sauce. Served with a garden salad. |
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Beef ragoût with olives. The flavours of Provence ! Tender beef slow cooked in a fresh stock, with olive oil and garlic, garden tomatoes, big green olives and fresh herbs. |
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Braised chicken with creamy porcini mushroom sauce. Tender chicken is cooked in white wine and fresh chicken stock, aromatic garnish. Finished with a smooth and creamy sauce and enhanced with a natural porcini forestière mushroom flavour. |
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Fish duo and white wine sauce. An original recipe and summer delight. Snapper mousse wrapped in smoked salmon fillets. A light and flavoursome dish. |
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Vegetable tourte. Shortcrust pastry case and puff pastry top filled with seasonal fresh vegetables. |
All main courses are served with a seasonal vegetables. |
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Cheese fondue Savoyarde. Selected cheeses fondue in white wine, fine herbs and spices. A feast of croûtons, charcuterie, potato, green salad and condiments accompany this convivial dish. Served in a cast iron fondue pot. For a minimum of two people. Please allow 30 minutes for preparation. |
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Orange Crêpes. The famous crêpe from Normandy region. Delicious butter crêpes are drenched in a thick syrup made from caramelised fresh orange zest and Grand Marnier. Icecream accompanies this fun dessert! |
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Bergamot crème brûlée No gélatine or powders in this brûlée! You’ll enjoy the marriage of exotic bergamot and the cool smooth cream against the caramelised toffee crust. |
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Raspberry and passionfruit Charlotte. A fresh and delicate mousse of summer flavours ; raspberry and passionfruit. |
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Vanilla and Chocolate Entremet Creams. Traditional French extremet creams presented in two separate classic flavours, chocolate and vanilla. |
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Home-made tart. Using seasonal fruit. |
{ Prices are GST inclusive & subject to market fluctuations & may change without notice. 10% surcharge Sunday } { Menu subject to produce availability }
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