3 Course Mothers Day Lucn Menu $62. - Select any Entrée, Main and Dessert

ENTRÉES

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

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

SALT AND PEPPER CALAMARIS
lightly coated in panko, fried, with petite mesclun and capers and cornichons aioli.

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

BOULETTE DE FRUITS DE MER
salmon, prawn, and blue swimmer crab, steamed, served with tomato and chervil veloute

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

MUSHROOM AND LEEK CREPE
with chives, Monte Veronese cheese, and Breton sauce.

Mains

FILLET OF BEEF TENDERLOIN
served with potato millefeuille and red wine jus.

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

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

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

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

CITRUS MARINATED TASMANIAN SALMON
served crab meat risotto and roasted pepper coulis.

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

CHILLI PRAWNS AND BASIL LINGUINI
with garlic and lime juice, tossed with olive oil, roasted tomato concasse and fresh basil leaves.

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

Desserts

HANDMADE PROFITEROLE
with crème patissiere and chocolate sauce.

WARM STICKY DATE PUDDING
with butterscotch and French vanilla ice cream.

CLASSIC CRÈME CARAMEL

KAHLUA INFUSED CHOCOLATE MOUSSE

CHEF CHURNED HAZELNUT AND PRALINE ICE CREAM
on shortbread and Grand Marnier caramel.

BELGIAN CHOCOLATE GATEAU
with Raspberry Sorbet.

FOURME D’AMBERT
mild blue cheese, creamy texture and delicate bouquet.