Chef’s $55 Menu

Entrée
Vichyssoise- Chef’s delicious Leek and Potato soup served hot with Toodyay Truffles
or
Our Charcuterie Board- Homemade Pâté, Rillettes and Terrine served with cornichon and Melba Toast
or
House-made Salmon Gravlax- Cured with orange rind, served with horseradish cream, capers and rocquet

Main
Duck Confit- Served on sauté potato with peppered duck sauce
or
Roasted Snapper- Served with Eggplant, Zucchini, Capsicum with Pesto and an olive oil emulsion
or
Vegetable Tian- Eggplant caviar layered with a chickpea socca and selected vegetables with an olive oil emulsion

Dessert
Créme Caramel- A delicious French classic
or
Flan Parisian- Chef’s superb vanilla flan
or
Pear, Apple and Frangipane Tart

First basket of bread is included; additional baskets $4 each