LA PROVENCE
Modern French Cuisine
Business Lunch

Main, 1 glass of Wine & Bread

…………. 45

3 Course - Entrée + Main + Dessert (must be chosen in the beginning of the order)

…………. 65*

Entrée

Bocuse Inspired Baked Soup of Spring Vegetables & Poached Chicken in Truffle Scented Double Consommé, Under Puff Pastry (15mins)

…………. 21

Burgundy Snails with Braised Oxtail, Mushroom & Bacon Pressed, with Provencal Crumb, Cabbage & Celery GFO

…………. 24

Pan fried Red Mullet with Fine Ratatouille, Brandade Puff, Red Pepper Sauce, Saffron Aiὄli & Fried Garlic GF

…………. 23

Cauliflower Mousse, Roast Baby Carrots & Heirloom Tomato with Compressed Carrot Cake, Apple Balsamic & Carrot Gelée GFO

…………. 19

A Taste of Duck…Rillettes, Sausage, Foie Gras, In House Cured Duck Ham, Duck Crackling finished with Pickle Condiments & Jus Gras Vinaigrette GFO

…………. 24

Yellowtail Kingfish Ceviche with Petit Salad of Artichokes, Marinated Asparagus, Citrus & Barigoule Emulsion GF

…………. 22

Main Specialities

Aged Beef Rib Eye (780g approx.) roasted and served with Coffee & Pepper Butter, Béarnaise Sauce (minimum 2 people) GFO

…………. 43pp*

Bouillabaisse Inspired Provencale Fish ‘Soup’ of local seafood including SA Garfish, Prawns, Goolwa Pipis, Blacklip Mussel, Scallop & Fish, Served with Rouille & Garlic Crouton GF

…………. 43*

Sides

Sautéed Broccolini with Toasted Almonds & Garlic Butter

…………. 9

Salad with Heirloom Tomatoes, Shaved Parmesan & Vinaigrette

…………. 9

Mash potato, Add Truffle Cream

…………. 12

Green Peas with Speck, Lettuce & Caramelised Onions

…………. 9

Mash potato, Plain

…………. 9

French fries with homemade Aïoli

…………. 9

Main Course

Grilled Duck Breast with Carrot, Ginger Puree, Golden Beetroots Cooked in citrus juice, Orange Reduction Finished with Duck Jus GF

…………. 33

SA Pasture Fed Chicken Wrapped in Streaky Bacon, and Slow Cooked, with Herb Couscous, Onsen style Egg, Shaved Chicken Skin & Tarragon Sauce GFO

…………. 32

Grass Fed Black Angus Beef Fillet with sautéed young vegetables, Spinach, Fried Crouton, Finished with Truffle Scented Beef Jus GFO

…………. 42*

Ricotta & Parmesan Flavoured inspired Gnocchi with Caramelised Pumpkin Pearls, Sautéed Leek, Black Olives, and finished with shaved Mimolette Cheese & Snow pea Tendril GF

…………. 32

Today’s Market Available Fresh Fish, with Asparagus, Sea Vegetables, Umami Condiment & Fish Fumet GF

…………. POA

Duck confit with French lentils, asparagus, truffle potatoes salad and duck jus GF

…………. 30

Dessert

Passion fruit crème Brulee with Strawberries & Lime, Sugared Puff Pastry Twist

…………. 16
‘Muscat de Rivesaltes’ …………. 13

 

Chocolate & Chestnut Parfait with Tea Soaked Prunes, Bitter Orange Caramel and Chocolate Jelly

…………. 19
‘Cognac Grande Champagne| XO  …………. 26

 

Raspberry Soufflé with Champagne Ice cream and Raspberry Sauce

…………. 21
‘Grand Marnier Cordialer’  …………. 12

 

Nangkita olive oil & Sauternes cake, poached pear, Dried fruit compote finished with vanilla cream

…………. 17
‘Pineau des Charentes’ …………. 9

 

Vanilla Soaked Savarin, Adelaide Hills Rhubarb Compote, Lemon Curd & Organic Yoghurt Sorbet

…………. 18
‘Fig liquor’  …………. 12

 

Selection of Seasonal French Cheeses, all served with Fresh & Dried Fruits, assorted breads & crackers

Choice of 1 Cheese  …………. 12 | 19* | 26*

 

Please make your booking online through Dimmi – thank you
* Conditions Apply

CONTACT US

Tel: 08 8232 4671

LOCATION

125 Pirie Street
Adelaide
South Australia 5000

OPENING HOURS

Monday - Friday 12-3
Monday - Saturday 6 - late