Autumn 2018 Le Menu - 3 Courses $73 *: Entrée + Main + Dessert “Le Menu” must be chosen in the beginning of the order for the whole table

*Conditions : BYO is not accepted with Le Menu | Full T&Cs inside

Entrée

Baked Soup, with spring vegetables & poached chicken in truffle scented double consommé, under puff pastry (15mins) $22 Pigeon Breast , pan seared, confit Leg, Foie Gras mousse & Pistachio Sausage, Pearl Barley, Local Chestnuts & Truffle Game Jus GFO $25 Terrine of Wild Rabbit, Chicken & Smoked Barossa Bacon, Sweet Pickled Cumquats, Pearl Onions, Baby Fennel & Mustard Vinaigrette $22

Salad of Local Baby Beetroot, Pickled Watermelon Radish, Red Vein Sorrel, with Beetroot Powder, Goats Curd Cigar & Caramelised Walnut $21

Red Mullet, with fine ratatouille, brandade puff, red pepper sauce, saffron aiὄli & fried garlic GF $24 King Prawn Ravioli, Warm Salad of Vine Ripened Tomato, Broccolini, Baby Capers, Salmon Caviar & Confit Lemon Dressing $24

Main Courses Duck confit with French lentils, asparagus, truffle potatoes and duck jus GF $34 SA Chicken wrapped in streaky bacon, and slow cooked, with herb couscous, Onsen style egg, shaved chicken skin & tarragon sauce GFO $32

Slow Cooked Lamb Shoulder, Soft truffled Polenta, Tomatoes, Ellis Chorizo, Green peas & Tarragon Jus $34 Bouillabaisse Inspired Soup of Local Seafood with Saffron Poached Potato, Confit Fennel, Roast Heirloom Tomato, with Rouille & Garlic Croutons GFO $48 * Grilled Duck Breast with carrot & ginger puree, golden beetroots cooked in citrus juice, orange reduction finished with duck jus GF $34 Autumn Mushroom Risotto with Grilled King Oyster Mushroom, Zucchini Blossoms, Mascarpone $32 Add Shaved Truffle $15 Panfried NT Barramundi with Braised Pork Cheek, Baby Vegetables, Cabernet Sauce GF $POA Steak & Gratin, Grilled “Noix de Cote” served with Gratin Potato, Spinach Cream, Glazed Eschallots & Morel Butter GF $48 * Side Dishes

Sautéed Broccolini with Toasted Almonds & Garlic Butter $9 Green Peas with Speck, Lettuce & Caramelised Onions $9 Salad with Heirloom Tomatoes, Shaved Parmesan & Vinaigrette $9 La Provence mash potato, Plain $9 La Provence mash potato, with Truffle Cream $12 French fries with homemade Aïoli $9 Country style Sourdough with Sea Salt Butter/Truffle butter $3/5

Autumn 2018 Le Menu - 3 Courses $73 *: Entrée + Main + Dessert “Le Menu” must be chosen in the beginning of the order for the whole table

*Conditions : BYO is not accepted with Le Menu | Full T&Cs inside

Desserts Crème Brulee Vanilla Scented Crème Brulee, Prunes in Armagnac, Dehydrated Orange $17 ‘Armagnac Delord’ $14

Tarte Tatin, Vanilla Spiced Pineapple, Passionfruit Gel, Coconut Sorbet, Fresh Shaved Coconut $17 ‘Eau de Vie Poire Williams’ $18

Assiette of Chocolat; Chocolate Fondant, White Chocolate Cream, Milk Chocolate Parfait, Cocoa Nibs, Bitter Chocolate Sauce $19 ‘Cognac Grande Champagne| XO’ $26

Autumn Trifle of Poached Beurre Bosc Pear, Vanilla Cream, Genoese Sponge, Chocolate Jelly, Toasted Almonds $21

Raspberry Soufflé, Champagne Ice Cream, Pistachio Praline Raspberry Sauce $21 ‘Noble Rose | Top Note – Adelaide Hills’ $13

Verrine of Sago Pearls cooked with coconut milk, finished with Spiced Plum Compote, Vanilla Jelly, yoghurt Sorbet Sorbet $19 ‘Rhum 15 years | Naud $16

Selection of Seasonal French Cheeses, all served with Fresh & Dried Fruits, assorted breads & crackers

Choice of Cheese 1, 2 or 3 $13/$19/$26

Dessert Wines by the Glass

‘ ‘Sortilege ‘style Baileys’, Canada $14

Bas Armagnac 1978, Castraede, France’ $26

‘Fruits in spirits, cherries or plums, Salamandre, France’ $16

‘Pedro Ximenez, Salamandre, Spain’ $13

‘Calvados, Domfrontais, France $18

‘Marc de Champagne, Dumangin, France’ $16

‘Fines Brandy, Bollengerg, France’ $15

‘Eau de vie Poire williams, France’ $18 ‘Rhum 5 years old, Guadeloupe $18