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dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter.

Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette.

lightly coated in panko, fried, with petite mesclun and capers and cornichons aioli.

filled with herb cheese mousseline, served with potato nest and passion fruit dressing.

salmon and prawn, steamed, served with tomato and chervil veloute.

traditional French seafood soup of mussels, fish fillets and prawns, cooked in seafood broth, served with garlic baguette.

with chives, Monte Veronese cheese, and Breton sauce.

wok tossed with garlic and chilli (optional).

with French vinaigrette.

served with potato millefeuille and red wine jus.

Veal tenderloin with champignon and chardonnay beurre blanc, served with potato croquette and seasonal greens.

with wilted baby spinach, maple glazed pommes boulangere and thyme jus.

(recommend rare) on garlic pommes puree with a Dijon mustard and honey bordelaise sauce.

crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce.

served with tomato, lemon, basil and roasted red pepper coulis.

of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad.

with garlic and lime juice, tossed with olive oil, roasted tomato concasse and fresh basil leaves.

sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and Grana Padano cheese.

with crème patisserie and chocolate sauce.

with butterscotch and French vanilla ice cream.

on sable breton and Grand Marnier caramel.

with pineapple and coconut candy.

mild blue cheese, creamy texture and delicate bouquet.