By Chef Christophe Gregoire

2021 edition

(Restaurant Est. 2007)

80pp Three courses plus Kir Royale Champagne cocktail. Please choose one entree, one main course and one dessert from this menu. 

ENTRÉES

Salade Niçoise

Originating from Nice, the Provence-Alpes- Côte d’Azur region, this salad is delicious and refreshing; tuna, tomato, potato, green beans, olives, anchovies, capsicum, fresh green lettuce leaves and egg mollet.  Accompanied with a Provençal vinaigrette dressing and French baguette.

(GF or vegetarian option, on request)

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. (Veg, GF on request).

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).

MAIN COURSES

Riesling Coq au vin

Coq au vin, chicken with wine, one of the most famous dishes in French cooking. The chicken is slow cooked in Riesling wine and aromatic garnish, creating a flavoursome sauce, enhanced with mushrooms.  Served with potato Jackson (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)

Grilled beef bavette Bavette de bœuf grillée

Bavette is the French word for flank or skirt steak and prized for its flavour and long fibres which add texture. Accompanied with black truffle (from chef Christophe’s truffle farm) butter, French fries and petite salad. (GF)

How would you like your bavette cooked; rare, medium or well done?

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 polenta croustillante (GF)

Spring vegetable flan  Flan aux légumes de printemps

Chef Christophe’s flan is light and vibrant using seasonal vegetables; asparagus, capsicums, leek with cheese and delicately flavoured with pistou; basil, garlic and olive oil.  Served with a garden salad. (Veg)

DESSERTS

Café gourmand - Café gourmand

Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut.  Served with a coffee or tea of your choice. (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)

 Licorice crème brulée – Crème brulée au reglisse
You’ll enjoy the marriage of fresh licorice and comforting smooth crème – textured by the caramelised toffee crust (GF)