Le Menu

This menu applies for dinner parties (10+ people). Prices available upon contacting us.

Les Amuses-Bouche

To start the soirée, Nico will whet your appetite with an assortment of hors d'œuvre

L' Entrée

Scallops Duo
Seared scallops and Sole fillets
poached in a saffron and fennel fish broth

Pavé of Akaroa Salmon
Salmon Fillet served with crayfish bisque
and a julienne of fried leeks

A Goaty Rendez-Vous
Duo of roasted goat cheese and butter-pear relish
served between fine pastry layers and drizzled with a port wine glaze

Crayfish Bisque
Creamy crayfish broth served with garlic croutons
and rouille Provençale

Escargots Vol-au-Vent
Vol-au-vent of snails braised in a Burgundy style sauce
served with sautéed spinach and fried garlic

Lamb de Paris
Seared tender marinated lamb fillets served on a medley of char-grilled vegetables,
French grain mustard dressing

Prawns Folie
Sauté of Australian prawns flamed with pastis
served on a nest of fresh pasta

Le Sorbet

Orange wine and lime sorbet with a dash of Zubrowska vodka

Mixed berries sorbet with a dash of crème de cassis

Le Main Course

Filet de Bœuf Wellington
Premium fillet of beef enveloped in a flaky pastry crust,
served with beacutearnaise sauce, sautéed potatoes and capsicums farcis

Terakihi & Seafood Meli-Melo
Fillet of terakihi served with a seafood medley creamy broth
rice pilaf au saffron and braised bock chow

Venison Jolie
Venison fillets wrapped in streaky bacon
served with a caramelized poached pear and Sichuan pepper jus de viande

Chicken Romeo & Juliet
Chicken breast wrapped in prosciutto ham on a nest of summer vegetables and gourmet potatoes
served with a creamy mushroom sauce

Le Canard à l'Orange - A Quacky Feast
Moist & tender confit of duck slowly braised in a tangy jus,
green bean log and potatoes Landaise

Saumon Au Pistou
Fillet of Akaroa salmon served with a sweet basil pesto sauce
sautéed asparagus and coriander rice timbale

Lamb Provençal
French rack of lamb served with a char-grilled ratatouille Provenale and gratin dauphinois
lemon thyme jus

Coq au Vin
A French favorite of corn fed chicken pieces marinated in red wine,
braised with mushrooms, bacon and baby onions

Les Desserts

Crêpes Façon Suzette
Crêpes served with an orange and Cointreau coulis,
topped with vanilla bean ice cream "maison"

Croquant au Chocolat
A dark chocolate parfait with a chestnut cream heart and a chocolate coat,
Baileys crème anglaise

Crème Brulée à la Vanille
A silky custard like French classic
topped with a crunchy toffee and fresh marinated berries

Moulin Rouge
Pears poached in red wine served with chocolate sauce
and French liquorice ice cream

Chocolate Marble Cheesecake
Belgium white and dark chocolate cheesecake,
served with an orange and Cointreau coulis

Mini Croc-en-bouche
Choux pastries each filled with alternatively café, dark chocolate and baileys patissière,
served with strawberries and a dash of crunchy caramel

Strawberries on the Hot Side
Caramelized strawberries and Sichuan pepper
served in a crêpe with vanilla ice cream and chocolate sauce