French onion soup with Gruyère crouton
Cold ballotine of Ora King Salmon gravlax with slow cooked prawn mousseline, ravigote sauce
Traditional recipe served with brioche
Thin pasta with Qld seafood: baby arrow squid, tiger prawns and coral fish lightly tossed with tomatoes, olive oil, lemon thyme and a touch of chilli and cognac
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Snail ragoût with spinach, diced speck, tomatoes, a light cream sauce and puff pastry crescent
Japanese scallops grilled with chorizo and corn butter
Deep fried crumbed lambs' brains with wilted spinach and pink peppercorn hollandaise
Grilled fish of the day with caramelised fennel, prawn mousse gnocchi and orange jus
Confit duck leg and roasted breast, casserole cabbage, crème de cassis sauce
Pork filet with Swiss brown mushroom cream sauce, Boulangère potatoes, baby carrots
Eye filet served with home-made French fries, green salad, pepper or Roquefort sauce
Tender centre cut of veal tenderloin, wilted spinach, artichoke bottom farced with mushroom and wrapped with puff pastry, Guinness sauce
Roasted lamb with ratatouille risotto and lemon thyme jus
(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
Bounty coconut mousse and dark chocolate mousse, cherry chantilly
Fresh berry salad with raspberry coulis and Greek yoghurt gelato
(Vignes Rousse) Collines du Bourdic
Le Tertre du Lys d’Or
Domaine Haut Bergeron
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry