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
Risotto with fresh sand crab meat and lemon thyme
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 grilled almond and herb butter
Deep fried crumbed lambs' brains with fennel compote and harissa hollandaise
Grilled fish of the day with prawn mousseline wrapped with a turban of puff pastry, greens, creamy crustacean bisque sauce
Baked duck breast with orange sauce, potato gratin and greens
Roasted lamb rump, smoked speck, tomato, white beans, Toulouse sausage and fennel sauce
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce (gf without fries and sauce)
Grilled quail on sautéed young pumpkin, truffle gnocchi, calvados sauce
Roasted veal fillet on toasted brioche with wilted spinach, foie gras and truffle port sauce (gf without brioche) 5gr fresh black truffle Supplement $10.00
(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.
(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
Lemon mousse, berry salad and almond biscotte
Baked macadamia butter sponge with baked quince, coconut crème Anglaise and vanilla ice cream
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