Baked Soup, with spring vegetables & poached chicken in truffle scented double consommé, under puff pastry (15mins)
…………. 21
Scallops with braised oxtail, mushroom & bacon pressed, with provencale crumb, cabbage & celery GFO
…………. 24
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
…………. 21
A Taste of Duck…rillettes, sausage, foie gras, cured duck ham, duck crackling with pickle condiments & jus gras vinaigrette GFO
…………. 24
Kingfish Ceviche with petite salad of artichokes, marinated asparagus, citrus & barigoule emulsion
…………. 22
Sides
Sautéed Broccolini with Toasted Almonds & Garlic Butter
…………. 9
Salad with Heirloom Tomatoes, Shaved Parmesan & Vinaigrette
…………. 9
La Provence mash potato, with Truffle Cream
…………. 12
Country style Sourdough with Sea Salt Butter/Truffle butter
…………. 3/5
Green Peas with Speck, Lettuce & Caramelised Onions
…………. 9
La Provence mash potato, plain
…………. 9
French fries with homemade Aïoli
…………. 9
Main Course
Duck Confit
with French lentils, asparagus, truffle potatoes and duck jus GF…………. 32
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
SA Chicken
wrapped in streaky bacon, and slow cooked, with herb couscous, Onsen style egg, shaved chicken skin & tarragon sauce GFO…………. 32
Assiette de Boeuf,
grilled fillet, Braised Ox cheek and tail, caramelised marrow bone, spring vegetables glazed with sauce bordelaise GF…………. 48
Aged Beef Rib Eye (780g approx.)
roasted and served with coffee & pepper butter, béarnaise sauce (minimum 2 people) GFO…………. 48
Grilled Duck Breast
with carrot & ginger puree, golden beetroots cooked in citrus juice, orange reduction finished with duck jus GF…………. 33
Market Fish
with asparagus, sea vegetables, umami condiment & Fish Fumet GF…………. POA
Dessert
Passion fruit crème Brulee with Strawberries & Lime, Sugared Puff Pastry Twist
…………. 16
‘Muscat de Rivesaltes’ …………. 13
Chocolate & Vanilla 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
Sauternes cake & Nangkita olive oil, poached pear, Dried fruit compote finished with vanilla cream