| « Local black truffle menu available during the harvest season. » |
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French onion soup. Quality onions are stewed in a tasty home-made stock and white wine.
Accompanied by shredded cheese and croûtons. |
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Cream of leek and potato soup: vegetable garnish Homemade creamy soup, finished with a sophisticated julienne of seasonal winter vegetables. |
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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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Traditional rabbit terrine. Rabbit and pork, marinated in white wine and Cognac with a unique blend of herbs and spices. Marinated prunes are added to add texture and flavour. Served with sourdough bread. |
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Roquefort cheese quiche. France’s famous Roquefort blue cheese from Languedoc creating a stylish and tangy creamy home-made quiche. |
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| Local sourdough bread – per serve |
| Green garden salad |
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| Children can choose a small portion – main course and a dessert. |
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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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Braised chicken with Champagne & creamy porcini sauce. Tender chicken is cooked in champagne and fresh chicken stock, aromatic garnish. Finished with a creamy sauce and enhanced with a natural porcini forestière mushroom. |
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Snapper fillet with mushrooms, mussels and prawns. Poached fish fillet is moistened with traditional white wine creamy sauce and garnished with mushrooms, mussels and prawns. A traditional seafood dish from Normandy. |
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Braised ox tongue with traditional spicy brown sauce. Slow cooked beef tongue with aromatic natural flavours, tender tongue is finely sliced and finished with a traditional tasty French sauce made with shallots, white wine, cornichons, parsley and various herbs and seasoning. |
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Beef Bourguignon. The classique dish from Burgundy, France’s gastronomique capital. Prime beef marinated and cooked in red wine, served in a rich red wine sauce, with mushrooms and lardons. |
Please allow 30 minutes to prepare the following dishes |
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Alsacian Baeckeoffe. A typical winter dish from Alsace. Baeckeofe means “baker’s oven.” Lamb, beef and pork is marinated overnight in white wine and herbs. Potatoes, onions, leeks, juniper berries and the meat are slow cooked for 3 hours in a ceramic casserole dish. Served with a fresh garden salad. |
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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. |
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This famous and classic from the south-west of France is a hearty dish of slow cooked ingredients full of flavour. A fragrant bean sauce cooked in a stew pot marries the garnish of meat; the duck confit, pork, lamb and Toulouse sausage. |
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Orange Crêpes. The famous crêpe from Normandy région. Delicious butter crêpes are drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier. Crème chantilly accompanies this fun dessert! |
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Madagascar vanilla bean crème brûlée. No gélatine or powders in this brûlée. You’ll enjoy the marriage of the precious and prized vanilla bean from Madagascar and the cool smooth cream against the caramelised toffee crust. |
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French-style pudding. Home-made pudding with macerated sultanas and fruit. Served with a crème anglaise. |
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Chocolate Marquise. This dessert will delight lovers of chocolate. French dark chocolate rich in cocoa flavour, smooth and creamy mousse texture. Served with a coffee sauce. |
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Home-made tart. Using seasonal fruit. |
{ Prices include GST & subject to market fluctuations may change without notice. 10% surcharge Sunday & 15% public holidays }
{ Menu subject to produce availability }
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