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French onion soup. Quality onions are stewed in a tasty home-made stock.
Accompanied by shredded cheese and croûtons. |
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Velvety fish soup. Fillets of red & white fish blended with exotic spices. Accompanied
by rouille, shredded cheese and croutons. |
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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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An assiette plate of home-made pork rillettes and pâte de campagne. French timeless classic delicacies. Both the rillettes and pâte are made with unique spices and herbs – the texture is smooth and the flavour indescribably pleasant. Served with French bread. |
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Traditional leek flan. Light and flavoursome served with garden green salad. |
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Duck Foie Gras. This highly prized delicacy is presented with a gelée of French muscat wine, on a bed of green garniture ribboned with a walnut oil and raspberry vinaigrette. Served with French bread. |
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Fish blanquette. Fresh fillets of snapper cooked on a bed of aromatic herbs and onions, drenched in white wine, lemon juice and fish stock. A touch of cream creates a sumptuous sauce. |
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Beef bourguignon. The classique dish from Burgundy. Prime beef Bourguignonne marinted and cooked in a red wine sauce, with mushrooms. A strong hearty dish. |
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Veal ragout with olives. The flavours of Provence! Tender veal cooked in fresh stock, with olive oil and garlic, garden tomatoes, big green olives and fresh herbs. |
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Braised venison. Marinated in red wine and aromatic herbs. The tender venison is bathed in a veneur red wine sauce spiced with chocolate! Served with seasonal pears poached in red wine. |
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Rabbit ragout with cèpe mushroom. A classic French delicacy. Slow-cooked in sauvignon blanc and fresh stock. Finished with a flavoursome creamy sauce of cèpe mushroom and Armagnac. |
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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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A hearty classic from Languedoc. A fragrant bean sauce cooked in a stew pot marries the garnish of meat; duck confit, pork, lamb and Toulouse sausage.
For a minimum of two people. Please pre-order this dish a minimum of 2 days in advance. |
All main courses are served with a seasonal vegetables. |
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| Children can choose a main meal small portion and a dessert. |
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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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Passionfruit crème brûlée. You’ll enjoy the contrast of the astringency of the passionfruit in the cool smooth cream against the caramelised toffee crust. |
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Chocolate mousse. Smooth, fluffy and light, best describes this famous french dessert. Be tempted to indulge in a truly sumptuous experience. |
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Home-made tarte. Using seasonal fruit. |
{ Prices are GST inclusive & subject to market fluctuations & may change without notice } { Menu subject to produce availability }
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