LA PROVENCE
Mordern French Cuisine
Lunch & Dinner Specials

2 Course Lunch Menu............. 39*

3 Course Dinner Menu............. 69*

Dinner Menu
Entrée

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

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

Savarin, soaked in vanilla syrop, Adelaide Hills rhubarb compote, lemon curd & organic yoghurt sorbet

…………. 18
‘Calvados’  …………. 12

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

Choice of Cheese 1, 2, or 3  …………. 12 | 19* | 26*

Please note: All prices and menus are subject to change without notice. 

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