Kir Royal champagne cocktail

The classic French pre-dinner champagne cocktail.  Méthode Champenoise and black current cassis alcoholic syrup.

Entrées

Cauliflower veloute - Crème dubarry

A delicate and creamy veloute of cauliflower & leek whites.  A dish dedicated to the Countess du Barry, the favourite mistress of Louis XV. (gf, veg)

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).         

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 sourdough bread. (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 - 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 puree - pommes puree (gf)

Beef Bourguignon - Bœuf à la Bourguignonne

Prime Bungendore beef marinated and slow cooked in red wine, mushrooms and lardons. Served with potato purée. (gf)

Chef Christophe’s Cassoulet - Cassoulet du Chef Christophe - Cassoulet trois viandes; confit de canard, lamb navarin, poitrine de porc

A classic hearty dish from south-west France. Fragrant white beans cooked in a sauce with a garnish of slow cooked meat; duck confit, lamb neck navarin and smoked pork belly.  Served in traditional earthenware. (gf)

Croquette rice ball filled with cheese mornay & truffle - Croquette de riz a la truffe

Irresistible and delicious rice ball filled with truffled cheese mornay, perfect soak-up for the surrounding flavoursome creamy sauce. (gf, veg)

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.

Pear Belle Helene - Poire Belle Helene

Poached pear in syrup, sitting on home-made vanilla ice cream, covered with a sumptuous French chocolate sauce and a sprinkle of flaked almonds. (gf)

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 per person

2020 TRUFFLE SEASON MENU - available now

Available daily during the season (June-August)

Whosoever says “truffles” utters a great word

which arouses erotic and gastronomic memories...

The noble tuber is not only considered delicious to taste, but is also believed

to foster powers the exercise of which is extremely pleasurable.”

Jean-Anthelme Brillat-Savarin, “The Physiology of Taste”, 1825

Truffle Season Menu

Entrée

Dubarry cauliflower veloute with truffle

Veloute dubarry à la crème de truffe (gf, veg)

A delicate and creamy veloute of cauliflower, leek whites and fresh truffle.

A sumptuous dish dedicated to the Countess du Barry, the favourite mistress of Louis XV

Main course

Bœuf Bourguignon à la truffe

Prime Bungendore beef marinated and slow-cooked in red wine, mushrooms and lardons.

Served with truffle infused potato purée and lashing of fresh truffle (gf)

Dessert

Truffled crème brulée

Crème brulée à la truffe

You’ll enjoy the marriage of fresh truffle and comforting smooth crème create against the caramelised toffee crust. (gf)

Kir Royal Champagne cocktail plus 3 courses with truffle $130pp