Pea Soup with truffle sour cream
Duck & foie gras terrine in a pastry case served with cornichons and pickled baby onion
Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise
Grilled half quail with green pea and parmesan risotto
Deep fried crumbed lambs’ brains on fennel chiffonade with tomato hollandaise
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Pan fried snails with shallots, green artichokes, garlic, tomato, butter and red peppers
Grilled Japanese scallops with chorizo, sun dried tomato and garlic parsley butter
Grilled Glacier 51 toothfish on a delicate spicy ratatouille with ginger beurre blanc
A light tomato and fish soup with reef fish, sea scallops and fresh prawns
Grilled fish fillet with potato galette, sugar snap peas and light roasted garlic and parsley cream sauce
Pork tenderloin farced with fresh herb roasted pine nuts, green asparagus, fricassée of fresh shiitake mushroom and star anise jus
Oven baked rack of lamb, cannellini bean mash, spicy ratatouille, aromatic jus
Eye filet served with home-made French fries, green salad, choice of sauce: Pepper, Roquefort or GF with Béarnaise (no fries)
Crispy skin duck breast, sauteed potatoes, braised green cabbage and crème de cassis jus
Parmesan crumbed veal escalope on wilted spinach drizzled with lemon scented EVO
(Jura, France) In the style of reblochon this cheese has an exceptionally creamy texture, a nutty after taste, and a delicate herbal aroma.
(Auvergne, France) One of France’s oldest cheeses dating back to the Roman times this is semi hard blue cows’ milk cheese with a mild creamy taste and dense supple texture.
(Auvergne-Rhône-Alpes) Cows’ milk semi cooked pressed cheese with a savoury yet fruity taste and creamy supple texture.
(Bourgogne-Franche-Comté, France) A washed rind cows’ milk cheese with sweet, salty and creamy milk flavours and a soft and creamy texture.
(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.
(Rhone Valley, France) This beautiful goat cheese has a sweet creamy flavour with a hint of goats’ milk and lingering lemon tang.
Dark chocolate Cointreau ganâche with fresh raspberries and crème Anglaise
Cheesecake with black cherries and cherry compote
Light savarin cake soaked in passionfruit syrup with roasted macadamia ice cream
Choux pastry filled with crème brûlée crème pâtissière served with chocolate milk sauce and grilled almonds
(Sparkling) Domaine Chanzy
(Vignes Rousse) Collines du Bourdic
Domaine de Montine
Domaine Haut Bergeron
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry