Copyright © 2019 La Cache à Vin. All rights reserved.
Made with ❤ by Jackson Gartner
Pea soup with parmesan croutons and optional drizzle of truffle oil
Traditional recipe served with brioche soldiers
Scallops grilled with coriander, garlic and tomato butter
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Tender octopus, kipfler potatoes, charred peppers, black olives, citrus dressing
Snails with chicken mousseline and parsley and sweet garlic emulsion
Roasted loin of wild boar, comte potato gratin, wilted spinach and cornichon mustard sauce
Seafood chowder with fresh prawns, scallops and reef fish in light turmeric and coconut green Thai curry
Seared veal tenderloin with golfball carrots, peas, shallots, capers and light cream sauce
Eye filet served with home-made French fries, green salad and classic green peppercorn and cognac cream sauce
Duck leg confit and homemade duck sausage with a medley of mushrooms and parsley jus
Fresh blood orange salad with Cointreau liqueur and torched soft Italian meringue
Dark chocolate ganache, fresh raspberries, raspberry liqueur crème Anglaise
Vanilla ice cream, chestnut cream, crème 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
Copyright © 2019 La Cache à Vin. All rights reserved.
Made with ❤ by Jackson Gartner
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