Visit Us
- Monday - Friday Lunch & Dinner (except public holidays)
- (07) 3924 0501
- 215 Wharf St, Spring Hill QLD 4000
Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise
Grilled Japanese scallops with truffle butter
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Baked butterflied deboned spatchcock sauce Bourguignon, potato gratin
Petit choux filled with Cointreau custard, topped with chocolate sauce and grilled almonds
(Sardinia, Italy) Medium firm, creamy rich cheese with flavours of sharp sheep’s milk cut through with earthy truffles and olive oil
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