Function Menu

 

$79.00 per person
8% Service charge

ENTREES

Soupe du Jour
Freshly made daily

Salade au Roquefort
Green salad tossed with Roquefort cheese and walnuts, finished with a walnut oil dressing

Carpaccio de Boeuf
Very thinly sliced raw fillet of beef doused in olive oil, lemon juice and fresh herbs

Coquilles St Jacques Timbale Sauce l’Estragon
S
ea scallops and mushroom mousseline timbale with tarragon sauce

Soufflé au Crabe et au Gruyère
Double baked soufflé with crab meat and gruyère cheese finished with a light cream bisque

Escargots en Cocotte
Snails baked in little pots with garlic butter, tomato, spinach and topped with puff pastry lids

$10 Supplement for the following Entree:

Glacier 51

Glacier 51 Patagonian toothfish is a deep sea delicacy from the Australian Antarctic’s Heard Island.  Served with spinach, pine nuts and chilli beurre blanc

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MAINS

Poisson du Jour Daniel Léron
An old French classic from Lyon chef Daniel Leron.  Coral trout fillet roasted with fresh tomatoes, fresh thyme and served with mustard sauce

Carré d’Agneau
Baked rack of lamb served with homemade gnocchi, Brussel sprouts with speck and light pesto sauce

Escallope de Volaille Panée
Escallope of chicken breast crumbed with parmesan and served on lemon scented wilted spinach with a drizzle of olive oil

Bouillabaisse
Reef fish, Queensland scallops, fresh green prawns and calamari served in a rich seafood broth
with aioli and garlic French toast

Filet de Boeuf, Frites, Salade
Eye fillet cooked to your liking and served with green salad, homemade French fries and Béarnaise sauce

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DESSERT OR CHEESE

Buche D’Afinois
Silky triple cream brie

Crème Brûlée
Traditional French custard with burnt sugar crust

Entremet de Chocolate Truffé
Silky dark chocolate and cognac ganâche with crème Anglaise

Profiteroles
Choux pastry filled with Cointreau crème patissière served with grilled almonds and butterscotch sauce