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Refined French Bistro Dining
Auswertung
Rezensionen
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Speisekarte
Duck and cognac parfait, orange, brioche
Served with apple compote
Pressed pigs head terrine, pickled vegetables, sauce ravigote, baguette
Live oysters shucked to order served as mignonette
Live oysters shucked to order grilled with foie gras butter and Sauternes
with fresh baguette
with Caramelized onion butter
French onion soup, gruyere toast
Citrus & pastis cured Ora King salmon fillet, frizze and fennel salad, potato fondant, fromage blanc, verjuice vinaigrette
Low temperature cooked Glacier 51 tooth fish, Japanese seasoning, apple and celeriac, yuzu sabayon
Roquefort and Dutch cream potato gnocchi, sautéed in caramelised onion butter, braised turnips with speck, Noosa earth mushrooms
Butternut squash with chèvre and cereals, roasted eggplant, sorrel dressing
Double baked soufflé with crab meat and gruyère cheese finished with a light cream bisque
Crumbed lamb brains, parsnip, eschallote and raspberry vinegar gastrique, cos lettuce
Snails baked in little pots with garlic butter, tomato, spinach and topped with puff pastry lids
Daily selected fish oven baked, braised Jerusalem artichoke and radish, citrus and brioche butter sauce
Seafood Bouillabaisse – Fishermen's soup of Marseilles, Local bay seafood simmered in its own stock with tomato, fennel and saffron, rouille and croutons
Brined and slow roasted duck breast, salt baked beets, confit parsnip, root vegetable purée, pan juices
Selected organic vegetables and haricot beans braised in mushroom broth and naturally leavened rye bread
Pan roasted Cataract Gorge lamb rack, baked carrots, caramelised onion tartlet, whipped foie gras, lamb jus
Eye fillet cooked to your liking and served with green salad, homemade French fries and choice of sauce: Béarnaise or Green peppercorn
Cote de beouf caramelised in thyme & garlic butter, served with aligot potatoes, tarragon beans, French salad and sauce Laguiole - for 2 people
Glazed carrots with smoked pork belly
Sautéed Green Bean
Local mushrooms sautéed with garlic, parsley and lemon
Traditional French custard with burnt sugar crus
Raspberry & frangelico compote, lime mousse w macadamia praline, raspberry sorbet
Speculaas soufflé w home made plum jam & ice cream
Shannon's award winning dessert – Paris 2010. Grand Marnier brulée, passionfruit curd, chocolate hazelnut, praline mousse and strawberry sorbet
Silky creamy triple cream brie with rich clotted cream, buttery character – pure indulgence
Comté also known as gruyère has a firm and supple pâte that melts in the mouth, leaving a sweet taste
The origin of this soft cheese is the Langres Plateau in the Champagne region. It easily recognized from its slight indent on the surface. The rind, which has an intense smell, is always damp, sticky and shiny. The solid, but supple pate melts in the mouth and unfolds its full flavour
Very creamy, buttery, subtle blue cheese without the sharp, ammoniac notes that can be in some blues
This exceptional Roquefort is characterised initially by its white paste and the generous streaks of intense blue in its broad and numerous cavities. In the mouth, its rich and flexible texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste
Locally produced goats milk, this signature range is styled on the cheeses in the Poitou Charentes region of France
Duck and cognac parfait, orange, brioche
Citrus and pastis cured Ora King salmon fillet, frizze and fennel salad, potato fondant, fromage blanc, verjuice vinaigrette
Low temperature cooked Glacier 51 tooth fish, Japanese seasoning, apple and celeriac, yuzu sabayon
Butternut squash with chèvre and cereals, roasted eggplant, sorrel dressin
Brined and slow roasted duck breast, salt baked beets, confit parsnip, root vegetable purée, pan juices
Raspberry and frangelico compote, lime mousse with macadamia praline, raspberry sorbet