Cauliflower soup with truffle cream, served hot or cold (vichyssoise style)
Tartare of confit salmon, avocado cream tinged with harissa, tarragon leaves
Grilled Glacier 51 toothfish on a delicate spicy ratatouille with ginger beurre blanc
Prawns, squid, coral fish, tomatoes and saffron
Light and fluffy soufflé with Roquefort cheese, confit fennel and delicate Gruyère velouté
Baked snails with spinach, tomatoes and garlic butter topped with puff pastry
Grilled Japanese scallops with coriander and tomato butter
Deep fried crumbed lambs' brains with wilted spinach and pink peppercorn hollandaise
Prawn ravioli with crustacean bisque and yuzu vinegar pearls
Grilled fish of the day with tomatoes, cucumber, black olives, Persian fetta and raspberry vinaigrette
Duck breast with broccolini, truffle potato gratin and orange sauce
Free range Heritage chicken from Brisbane Valley Quail farm
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce
Slow cooked lamb rump with peas, sweet golden shallots and tarragon jus
Tender centre cut of veal tenderloin with wilted spinach, foie gras and Périgord truffle 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
Poached pear filled with speculas trifle, crème Anglaise
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