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
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
Grilled Japanese scallops with coriander and tomato butter
Deep fried crumbed lambs' brains with wilted spinach and pink peppercorn hollandaise
Grilled Glacier 51 toothfish on a delicate spicy ratatouille with ginger beurre blanc
Grilled tiger or king prawns with fried vegetable couscous and harissa beurre blanc
Grilled fish of the day with eggplant tortellini, asparagus and light seafood bisque
Roasted deboned Brisbane Valley quail with a ragoût of legumes jardinière and port sauce
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
(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.
(Îles de France, France) A soft, subtle, blue pasteurised goat cheese from a pristine herd of 600 Alpine goats. It has a mild savoury flavour.
(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!
Caramelised apple tarte cooked upside down, vanilla ice cream
Vanilla ice cream, chestnut cream, chantilly, chocolate sauce and crushed nougatine
Three profiteroles: Grand Marnier crème patissière, speculaas crème patissière and chocolate crème patissière. Each topped with chocolate sauce and grilled almonds
Fresh berry salad with raspberry coulis and Greek yoghurt gelato
Hazelnut dacquoise with blancmange topped with torched Italian meringue, diplomate pistachio cream
(Sparkling) Domaine Chanzy
(Vignes Rousse) Collines du Bourdic
Le Tertre du Lys d’Or
Domaine Haut Bergeron
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry