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- Monday - Friday Lunch & Dinner (except public holidays)
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- 215 Wharf St, Spring Hill QLD 4000
Cream of pea soup with truffle cream
Traditional La Cache à Vin recipe served with brioche or GF crackers
Fresh baked puff pastry tart with cherry tomato, kalamatas, Persian fetta and red onions, served with basil and cucumber salad
Grilled Japanese scallops with coriander and tomato butter
Puff pastry mille-feuille with snails, artichoke, tomato and speck served with parsley, garlic beurre monté
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Grilled fish of the day with eggplant tortellini, asparagus and light seafood bisque
Roasted lamb with lemon thyme gnocchi and caramelised fennel
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce
Roasted tender centre cut of veal tenderloin with wilted spinach, baked apple and baked apple chausson pastry with calvados cream sauce
Caramelised apple tarte cooked upside down, vanilla ice cream
Vanilla ice cream, chestnut cream, chantilly, chocolate sauce and crushed nougatine
(Utrecht, Holland) Creamy semi soft cows’ milk made with black Italian truffles giving this cheese a luxurious full truffle flavour with hints of saltiness and mushrooms
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