Traditional La Cache à Vin recipe served with brioche or GF crackers
Ora King Salmon on warm truffle potato in a light creamy sauce
King prawn risotto with tomato, diced artichoke and a soupçon of pastis
Deep fried crumbed lambs’ brains on wilted spinach with Béarnaise sauce
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
French snails with tomato spinach and garlic in a shortcrust tartelette with parsley cream sauce
Grilled Japanese scallops with chorizo, sun dried tomato and garlic parsley butter
Grilled Glacier 51 toothfish on a delicate spicy ratatouille with ginger beurre blanc
LP’s black pudding with fried apple and calvados sauce
Grilled fish fillet with potato gnocchi, fresh asparagus and pinot noir sauce
Roasted lamb rump with casserole of turnips, carrots, shallots and peas, lemon thyme jus
Baked white bean casserole with LP’s Toulouse sausage, smoked pork belly and confit duck leg
Eye filet served with home-made French fries, green salad, Choice of : Pepper, Béarnaise or Roquefort sauce
Baked pork filet with Dutch carrots, Parisian mash and Dijon mustard cornichon sauce
Roasted veal tenderloin with Swiss brown mushroom sauce and Brussel sprout chiffonade
(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
Fresh lemon cheesecake, limoncello and lemon glaze
Light savarin cake soaked in dark rum syrup with berry salad
Vanilla ice cream, chestnut cream, crème chantilly, chocolate sauce and crushed nougatine
(Sparkling) Domaine Chanzy
(Vignes Rousse) Collines du Bourdic
Domaine de Montine
Domaine Haut Bergeron
Green, English Breakfast, Peppermint, Chamomile
Orange, Apple, Pineapple, Tomato, Cranberry