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Les entrees
Les plats de resistance
SOUFFLE AUX FROMAGES
Twice cooked three cheese soufflé
SUPREME DE POULET AU CHAMPAGNE
Thrilmere free range chicken with tarragon quenelle, leek and pea risotto and champagne foam
SOUPE DU JOUR
French onion soup with gruyere crouton
POISSON DU JOUR GF
Pan fried Snapper fillet with Provençale sauce, Roma and heirloom tomatoes, basil and Niçoise olives
PANIER D'ASPERGES GF V
Asparagus, fig, candied walnuts served in a parmesan basket with pink grapefruit dressing
POITRINE DE PORC GF
Braised free range pork belly served with Puy lentils and drizzled with beetroot reduction
COQUILLES SAINT JACQUES AU POTIRON GF
Roasted scallops with pumpkin sabayon and micro herbs
CARRE D'AGNEAU EN CROUTE D'HERBES
Junee Gold rack of lamb with herb crust served with gratin Dauphinois and roasted garlic jus
TERRINE DE SAUMON GF
Atlantic salmon and prawn terrine with lobster mayonnaise
CANARD EN CROUTE
Duck and Pinot Noir pie with melted brie under the puff pastry crust
PARFAIT DE FOIE DE CANARD EN PETIT POT GF with GF bread
Duck liver parfait with crouton and grape chutney
CHATEAUBRIAND BEARNAISE GF
Beef tenderloin cooked medium rare with Béarnaise sauce
(Our grass fed beef is from Greenham organic farm in Tasmania)
CREPE BRETONNE AUX CEPES V
French crepe with sauteed wild mushroom, gruyere and mushroom jus
les accompagnements
POMMES FRITES, French fries
HARICOTS VERTS A LA MOUTARDE, Sautéed green bean with grain mustard
SALADE VERTE Mixed leaf salad with French echalote dressing
YOUR CHEF AND HOST MARC KUZMA AKA CLAIRE DE LUNE
Plateau de fromages
Le Conquerant Camembert, Buche Saint Secret goat cheese, Fourme D'Amber ( blue) and Gruyere served
with baguette and grape chutney
Le dessert
Mini dessert platter
Crème brulee , chocolate eclair, chocolate fondant, french macaron, pear and almond tart