Entree

Twice Baked Gruyere Cheese Souffle

Finished with a creamy tomato sauce $19

 

Crevettes au Pernod

Pan-fried king prawns cooked in Pernod & cream $25

 

Crepe au Poulet

Chicken cooked in bechamel with mushroom & white wine served in a thin French crepe $19.5

 

Foie Gras

Goose liver pate served on brioche in a truffle essence sauce $28

Main

Cassoulet

Diced lamb, diced pork, belly of pork, garlic sausage, cannellini beans &

confit of duck leg $32.5

 

Joue de Boeuf

5 hour braised beef cheeks, served with mash & orange Grand Marnier sauce $26.5

 

Poulet aux Crevettes Provencale

Chicken breast served with prawns in a tomato sauce with herbs $28.5

 

Filet de Boeuf Sauce Diane

Char-grilled fillet steak finished in garlic, Cognac, parsley & Worcestershire $32

Carre D'agneau

French cut rack of lamb, roasted and finished in a mint & Port wine sauce $32

Dessert

Pudding au Chocolat

Made with a decadent 70% Callebaut chocolate, served with crème anglaise $10.5

 

Opera Gateau

Layered almond sponge cake with ganache, butter cream & chocolate glaze $12.5

 

Crème Caramel $10.5

 

Hazelnut Pannacotta $12.5