Chef’s Special Menu du Jour

$36pp for 3 courses

Entree
Vichyssoise- Chef’s delicious Leek and Potato soup served hot

Plat du Jour
Chef’s inspiration of the day

Dessert du jour

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

 

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

 

Friday Business Lunch

2 course $55pp; 3 course $69pp

GLASS OF HOUSE RED OR WHITE WINE

Entree
Our Charcuterie Board- Homemade Pâté, Rillettes and Terrine served with cornichon and Melba Toast
or
Steak Tartare- Raw prime beef fillets, hand diced and mixed to order with capers, cornichons, shallots, parsley, tarragon, ketchup, tabasco, salt and pepper served with Melba Toast

Main
Seafood Crèpe- Poached snapper, prawns, mussels and mushrooms, folded in a white wine and seafood sauce, wrapped in a crépe and served glazed
or
250g Sirloin- 100 days grain fed Black Angus cooked to your liking and served with baroque potato chips and a mushroom sauce

Dessert
Créme Caramel- A delicious French classic
or
Flan Parisian- Chef’s superb vanilla flan

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