4 Course Valentines Dinner Menu $75. - Select any Appetisers, Entrée, Main and Dessert

APPETISERS

HALF DOZEN SYDNEY ROCK OYSTERS
With Lemon granita and salmon roe.

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

SALMON ROULADE
Filled with cream cheese, served with potato nest and passion fruit dressing.


ENTRÉES

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

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

BOULETTE
Salmon, prawn, and blue swimmer crab, steamed, served with tomato and chervil veloute.

Mains

TOURNEDOS ROSSINI
Roasted beef tenderloin with Swiss brown mushroom mousse, pommes boulangere and shiraz jus.

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
Duck breast fillet with wok tossed spinach and a cassis and raspberry sauce.

CITRUS MARINATED TASMANIAN SALMON
On crabmeat risotto and roasted pepper coulis.

Desserts

CHEF CHURNED HAZELNUT AND PRALINE ICE CREAM
On sable breton and Grand Marnier caramel.

HANDMADE PROFITEROLES
With crème patisserie and chocolate sauce.

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

CLASSIC CRÈME CARAMEL