LA TABLE MENU
$88 per person
For twelve gourmands or more, enjoy a
delicious feast prepared carefully by our chefs.
Choose two dishes from each course to be
served alternatively. Bon Appétit!
E NT R É E
ROAST QUAIL
Half quail, poached quail egg, butternut squash
mousseline, micro greens, hazelnut
SCALLOP & MUSSEL BRANDADE
Chilled rockfish soup,
rouille mayo, baguette crisp
FLORAL TARTLET (VEG)
Eggplant caviar, mushrooms,
asparagus, truffle ricotta
MAIN COURSE
LAMB SHANK NAVARIN
Served with home-made gnocchi, artichoke
BEEF MEDALLION
Paris potato mash, glazed endive,
oyster mushroom, shallot red wine sauce
NT BARRAMUNDI
Parmesan crust, ratatouille, potato fondant in
braised rosemary jus
DESSERT
RED BERRY PANNACOTTA
Sable cookie
DECONSTRUCTED LEMON TART
Meringue, spiced crumble, sorbet
CALLEBAUT COUVERTURE BROWNIE (GF)
Hazelnut, spiced crumble,
mascarpone Chantilly cream
LA TABLE MENU
$100 per person
For twelve gourmands or more, enjoy a
delicious sharing feast prepared carefully by
our chefs. Choose two dishes from each
course. Bon Appétit!
E NT R É E
ATELIER CHARCUTERIE
Artisan cured meats, condiments
PISSALADIÈRE
Onion and anchovies flatbread,
rocket leaves, aged parmesan
PACIFIC OYSTERS
Shallot vinegar, lemon wedge
MAIN COURSE
Chefs selection, 3 assorted side dishes for the table
WHOLE BEEF TENDERLOIN
Peppercorn jus, vineyard tarragon butter,
confit garlic purée
WHOLE MARKET FISH NICOISE 1KG
Virgin olive oil & white wine, lemon thyme,
grapevine tomato, brown mushrooms, shallots
ROASTED CHICKEN HERBES DE PROVENCE
Whole free-range chicken, watercress salad,
charred lemon
DESSERT
(Served Alternatively)
RED BERRY PANNACOTTA
Sable cookie
DECONSTRUCTED LEMON TART
Meringue, spiced crumble, sorbet
CALLEBAUT COUVERTURE BROWNIE (GF)
Hazelnut, spiced crumble,
mascarpone Chantilly cream