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- Monday - Friday Lunch & Dinner (except public holidays)
- (07) 3924 0501
- 215 Wharf St, Spring Hill QLD 4000
French onion soup with Gruyère crouton
Traditional La Cache à Vin recipe topped with chorizo crumb served with brioche
Grilled Japanese scallops with semi dried tomato and coriander butter
Casseroled tomato, red pepper arborio rice, octopus and chorizo
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Snails, spinach, tomato, garlic and light cream sauce served in a puff pastry vol au vent
Fish fillet with prawn and scallop mousseline baked in puff pastry, tomato hollandaise sauce
Slow cooked and roasted lamb rump with petit pois Parisienne
Baked duck breast with orange sauce, caramelised fennel and sweet potato gratin
Fluffy potato gnocchi tossed with Swiss brown and Chiodini mushrooms (Italian version of shimeji) and beurre noisette
Eye filet served with home-made French fries, green salad, choice of sauce:
Pepper or Béarnaise.
(GF with Béarnaise and no fries)
Our classic chocolate cognac ganâche with crème Anglaise and raspberry coulis
Caramelised apples with a light macadamia genoise, calvados Anglaise, macadamia ice cream
Lemon tart with torched raspberry Italian meringue, raspberry coulis, crème Anglaise
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