Author name: dsadmin

Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

Beef and foie gras meatballs, braised cabbage, sage, leek, crème fraîche, creamy foie gras sauce.

Roasted premium beef bone marrow, Grenobloise topping, butter with capers, lemon, parsley, beef reduction, toasted croutons.

Slow-cooked pork rillettes, cashew mustard, Porto onion confit, pickles, toasted brioche.

Confit lamb croquettes, Mornay sauce, bell pepper coulis, pickled cucumber, grated French Comté cheese.

Baked goat cheese, dates, raisin, and orange compote, toasted pecans, crispy bread, baby gem lettuce.

Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw)

Scallops, citrus, truffle oil, shallots, dill, capers. (raw)

Beetroot-cured barramundi fillet, citrus, sauce vièrge, capers, herb emulsion, toasted crouton. (raw)

Oysters from Canada (Pacific Gigas) Served with Mignonette, shallot, lemon, toasted sourdough.

Whole barramundi grilled on our Kamado, stuffed with herbs and lemon, white wine butter sauce

Butter-poached lobster tail in white wine butter sauce, served with rustic potato dill salad

Duck leg slow-cooked in its own fat, finished with a golden, crispy skin, served atop a bed of lentils.

Organic whole chicken roasted and smoked on our Kamado, served with roasted apple and house-made fries

Champagne Brut, Pinot Chardonnay, France

Champagne Brut Rosé, France