French onion soup with gratin crouton
Traditional La Cache à Vin recipe served with brioche or GF crackers
Made on premises by chef Bruno Richeux served with condiments
Tender West Australian octopus tentacle tossed with Greek salad and Cab sav dressing
Fresh bug meat risotto with just a hint of tomato and ricard
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Puff pastry mille-feuille with snails, artichoke, tomato and speck served with parsley, garlic beurre monté (gf without pastry)
Grilled Japanese scallops with coriander and tomato butter
Deep fried crumbed lambs' brains with wilted spinach and pink peppercorn hollandaise
Grilled tiger or king prawns with whipped garlic butter and nested on angel hair pasta with a hint of fresh chilli
Grilled fish of the day with grilled vegetable cassoulet
Baked duck breast with casseroled red cabbage and sour cherry sauce
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 (gf without fries and sauce)
Parmesan crumbed tender pork fillet with buttered spinach and lemon wedge
(Jura, France) In the style of reblochon this cheese has an exceptionally creamy texture, a nutty after taste, and a delicate herbal aroma.
(Normandy, France) Soft washed rind cheese made with cows' milk, it has a soft creamy texture and a buttery nutty flavour.
(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.
(Burgundy, France) Deliciously decadent triple cream brie ‘la crème de la crème’
(Gippsland, Australia) Rich, creamy, buttery, savoury, salty – some of the words used to describe this rare cheese. The only example of its kind produced in Australia and one of only a tiny number in the world. We know it’s not French but we had to put it on!
(Île-de-France, France) The Brie is sliced in half and spread with a combination of cream, cream cheese and summer truffle across the centre. The two halves are put back together and ripened in underground cellars. The resulting cheese is smooth and creamy, with a rich truffled centre.
Our classic chocolate cognac ganâche with crème Anglaise and raspberry coulis
Date and ginger pudding with crème Angalise and vanilla ice cream
Lemon tart and crème chiboust with crushed meringue and fresh passionfruit coulis
With milk and white chocolate mousse, hazelnut Speculaas coffee sponge and Speculaas ice cream
(Sparkling) Domaine Chanzy
(Vignes Rousse) Collines du Bourdic
Domaine Haut Bergeron
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry