Visit Us
- Monday - Friday Lunch & Dinner (except public holidays)
- (07) 3924 0501
- 215 Wharf St, Spring Hill QLD 4000
French onion soup with gratin crouton
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Made on premises by chef Bruno Richeux served with condiments
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 grilled vegetable cassoulet
Roasted lamb rump with artichoke, pumpkin and risoni pasta, fennel jus
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce
Baked duck breast with casseroled red cabbage and sour cherry sauce
Our classic chocolate cognac ganâche with crème Anglaise and raspberry coulis
With milk and white chocolate mousse, hazelnut Speculaas coffee sponge and Speculaas ice cream
(Normandy, France) Soft washed rind cheese made with cows’ milk it has a soft, creamy texture and a buttery nutty flavour
Copyright © 2021 La Cache à Vin. All rights reserved.
Brisbane Web Design by White Peak Digital