Mains

Pappardelle au Canard

Slow Braised Duck Pappardelle Pasta with Wild Mushrooms, Confit Lemons, Pancetta and Fresh Herbs

Filet de Boeuf Maître d’Hôtel

Australian Shorthorn Beef Tenderloin with Confit Garlic, Shallot and Parsley Butter Served with Homemade French Fries (Cooked Medium-Rare)

Bouillabaisse

Bouillabaisse Style Seafood Stew with Barramundi, Mussels, Scallop, Prawns, Fennel, Potatoes and French Aioli Croutons

CONFIT DE CANARD

Confit of Duck Legs Served with Paris Mash, Roasted Trust Tomatoes and Red Wine Shallot Sauce

BOEUF BOURGUIGNON (GF)

Beef Burgundy, slow cooked in Red Wine with Carrots, Mushrooms and Thyme, Served with Paris Mash

RACLETTE (GF)

Hot Melted Raclette Cheese Served with Potatoes, Paris Ham, Coppa, Bresaola and Salami and Pickles

Tagliatelle aux Crevettes et St Jacques

Fresh Tagliatelle with Australian Prawns, Scallop’s, Fresh Dill, Lemon and Creamy Normande Sauce

MEDAILLONS DE PORC AUX CÈPES

Pork Tenderloin Medallions Wrapped in Pancetta, Creamy Mushroom Sauce served with Homemade Spätzle (GF on request)

RISOTTO AUX CHAMPIGNONS SAUVAGES (GF)

Wild Mushroom and Herb Risotto with Parmesan Cheese