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Roasted tomato and basil with parmesan crouton
Traditional recipe with brioche soldiers
Char grilled octopus on warm spicy tomato coulis
Grilled Glacier 41 toothfish, Jerusalem artichoke purée, candied orange zest, lime beurre blanc
Light and fluffy crab soufflé with delicate seafood bisque
Quail breast and foie gras terrine with condiments
Puff pastry mille-feuille with snails, artichoke, tomato, speck and parsley, garlic beurre monté
Light garlic, parsley risotto and garlic prawns
Seared scallops on a prawn cake, fried leeks, pastis hollandaise and tangerine vinegar pearls
Deep fried crumbed lambs' brains with wilted spinach and béarnaise
A light bourride (tomato and fish broth) with prawns, scallops and coral fish served with rouille and toast
Grilled fish of the day, braised witlof, green and red peppers, kipfler potatoes, green olives, tomatoes and salsa verde
Roasted duck breast, English spinach, potato gratin, orange sauce
Pan fried veal, artichoke bottoms, pea jardinière and port jus
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce
Pork fillet, light cream calvados sauce, fried apple and snowpeas
(Auvergne, France) Sweet creamy blue cheese with a taste of forest mushroom with less notable sharpness characteristic of the blues.
(Normandy, France) Soft washed rind cheese made with cows' milk, it has a soft creamy texture and a buttery nutty flavour.
(Aveyron, France) This small production of artisan sheeps' milk cheese is made by one of the only seven Roquefort producers. The cheese is soft and creamy with a bold earthy flavour and slightly salty after taste.
(Burgundy, France) Deliciously decadent triple cream brie 'la crème de la crème'.
(Charentes, France) The texture is creamy, soft and crumbly with a true tangy goaty taste
(Utrecht, Holland) Creamy semi soft cows' milk cheese made with black Italian truffles giving a luxurious full truffle flavour with hints of saltiness and mushrooms
Classic apple tarte with vanilla ice cream
Choux pastry filled with coffee custard, caramel sauce and crushed nougatine
Fresh blood orange salad with Campari jelly and orange mascarpone
Dark chocolate ganache, fresh strawberries, raspberry liqueur crème Anglaise
(Vignes Rousse) Collines du Bourdic
Le Tertre du Lys d’Or
Domaine des Bernadins
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry