Visit Us
- Monday - Friday Lunch & Dinner (except public holidays)
- (07) 3924 0501
- 215 Wharf St, Spring Hill QLD 4000
Cauliflower soup with truffle cream, served hot or cold (vichyssoise style)
Tartare of confit salmon, avocado cream tinged with harissa, tarragon leaves
Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise
Light and fluffy soufflé with Roquefort cheese, confit fennel and delicate Gruyère velouté
Baked snails with spinach, tomatoes and garlic butter topped with puff pastry
Grilled Japanese scallops with coriander and tomato butter
Grilled fish of the day with tomatoes, cucumber, black olives, Persian fetta and raspberry vinaigrette
Duck breast with broccolini, truffle potato gratin and orange sauce
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce
Slow cooked lamb rump with peas, sweet golden shallots and tarragon jus
Free range Heritage chicken from Brisbane Valley Quail farm
Caramelised apple tarte cooked upside down, vanilla ice cream
Fresh berry salad with raspberry coulis and Greek yoghurt gelato
Vanilla ice cream, chestnut cream, chantilly, chocolate sauce and crushed nougatine
(Normandy, France) Soft washed rind cheese made with cows’ milk it has a soft, creamy texture and a buttery nutty flavour
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