3 courses set menu – 80pp

plus French Champagne cocktail Kir Royal champagne cocktail

Entrées

French onion soup Soupe à l’oignon gratinée. - Quality onions are stewed in a tasty home-made stock and white wine.  Accompanied by shredded cheese and croûtons. (gf on request).      

Tomato soup glacée Soupe glacée à la tomate - Bright, refreshing and invigorating.  This classic tomato glacée originally from sunny Provence is loaded with fresh tomato and spring vegetables, herbs and spices. (gf, veg, vegan)

Snails served in the French tradition Escargots traditionnels - Snails prepared in butter, shallots, parsley and garlic – with a flavouring surprise – Pastis from Provence! Six snails served lightly gratiné & with French baguette (gf)

Duck, chicken & pork rillettes Rillettes du chef  - A traditional French classic; caramelised duck, chicken and pork meat slow cooked with herbs and spices until smooth and soft.  Rillettes are traditionally spread on crusty bread. Served with cornichon, apple & sage compote, French baguette and salad. (gf on request).

Salmon tartare Tartare de saumon  - Quintessential light and fresh entrée made famous by Chef Alain Ducasse. Fresh wild Atlantic salmon diced and bathed in fresh herbs and spices, lemon juice, olive oil and accompanied with a petite salad. (gf)

 Main Courses - plats chauds

Duck confit with orange sauce Canard confit à l’orange - A classic and prestigious French dish. Duck leg confit and prepared with a refreshing, perfumed and delicate orange sauce. Served with potato gratin Dauphinois (gf)

Croquette rice ball with ratatouille, home-made tomato and basil sauce Croquette de riz a la ratatouille - Irresistible and delicious rice ball filled with seasonal ratatouille vegetables and cheese, perfect soak-up for the surrounding flavoursome tomato and basil sauce. (gf, veg)

Grilled beef bavette and échalote sauce Bavette de bœuf grillée a l’échalote - Bavette is the French word for flank or skirt steak, taken from the abdominal muscles of the cow and prized for its flavour and long fibres which add texture. Accompanied with French onion échalote sauce, French fries and petite salad. (gf)

Mussels and French fries Moules Frites - Fresh mussels are cooked in white wine, parsley, celery and shallots. 1kg of mussels served in a deep traditional mussel pot. Served with French fries, of course! (gf)

Lamb Navarin Lavarin d’agneau - Navarin is a French ragoût made with slow cooked tender lamb pieces, spring vegetables and packed with flavour. Served with ratatouille. (gf)

Desserts

Bergamot crème brulée - Crème brulée à la bergamote - You’ll enjoy the marriage of fresh bergamot and comforting smooth crème – textured by the caramelised toffee crust. (gf)

Crêpe Suzette - Crêpe Suzette  - Delicious butter crêpe drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier.

Chocolate Vacherin and mango coulis – Vacherin au chocolat - Layers of meringue and dark chocolate served with a refreshing mango coulis. (gf)

 Rum Baba and liquorice ice cream - Baba au Rhum - Take the advice of legendary chef Pierre Koffman, “These individual little boozy cakes make a fine and elegant finale to a meal.”  

Café gourmand - Café gourmand  - Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut.  Served with a coffee of your choice. (gf)

Champagne cocktail Kir Royal plus 3 courses $80 pp