Menu Options
All menus will be designed for you with any allergy and/or diet restrictions incorporated into your dishes or designed for your needs. Browse through those sample menus and contact us to create yours !
French Dining Experience
ENTREE
Charred prawn with crisp, sweet potatoes, chipotle and mixed herbs
Snacked Saku tuna with smoked capsicum salsa and caperberry
Panfried scallops with spiced couscous, tangerine and coriander
Spanner crab with pickled persimmon, chilli labneh and dill
Duck breast with coffee mushroom and orange jus
Langoustine carpaccio with pomelos, radishes and green mustard
MAIN
Wagyu beef with spiced carrot, black garlic and bone marrow jus
Lamb saddle with black olive, olive oil potato puree and almond jus
Roasted chicken with parsnip puree and chard beet, garlic jus
Lobster roasted with vanilla roasted turnip and French saté
Murray Cod with sea plant, Brussels sprouts and cardamon butter sauce
Risotto Champagne with aged parmesan [V]
DESSERT
“Le Soufflé” – Passion fruit with cacao crisp
“Walnut and vanilla” – Cake and praline walnut with white chocolate cream
“Ile Flottante” – with amaretto cream and caramelised almond
“French Pavlova” – Meringue with citrus and marigold
“Chocolate Rocher” – Dark chocolate parfait coated with nuts
“Green Clementine” – Confit clementine with vanilla, sorrel salsa and lemon sorbet
Canapés Package
COLD
Tuna miso tartar, with sesame in a crisp shell
Cured kingfish with seaweed and lemon puree
Spanner crab with parsley and pear on pasta crisp
King fish ceviche skewers with chipotle and coriander
Pissaladière – caramelised onion tart with capers and parsley
Gougères with curry labneh
WARM
Pan fried scallops with cauliflower puree and rye bread
Duck breast with coffee cream and pickled carrot on baguette
Lamb loin with black olive tapenade, capers on a toast
Charred king prawns on skewer, chipotle sauce
Beef sausage roll with smoked paprika sauce
Crab cake with chili parmesan ricotta & pickled chili
VEGETARIAN
Leek and parmesan tart
Cucumber and zucchini compressed with seaweed, ricotta thyme
Capsicum tortilla with smoked paprika condiment and black olive
SWEET
Charred pineapple with coconut condiments
Lemon zest meringue with finger lime
Crème Brulés with pink grapefruit
Dark chocolate cream tartelette and salt crisp
Walnut cake, white chocolate and coconut
Watermelon compress, passion fruit & coconut
LUXE
Caviar with capers and sour cream condiment, French blinis
Truffle with smoked celeriac on lavosh
Duck foie gras on toast with preserved lemon and sesame
Double smoked bone marrow on baguette
“Truffe En Chocolat” - Black truffle dark chocolate ganache
LIVE STATION
Chef deliver one on one interaction with the guest
Cured salmon with soy foam
Shucked Sydney rock oyster with salmon caviar
Charred Wagyu beef with truffe
Burnt lemon meringue with finger lime
