The French Table

Ocean trout & kingfish carpaccio with compressed strawberries, cucumber, vanilla & shallot dressing.

Pan seared clearwater scallops served with crispy house-made duck prosciutto, snowpeas & grapefruit salad.

Grilled loligo calamari served with rocket pesto, sundry tomatoes & sauce à l’origan.

Leek torched beef tartare with cornichons, anchovies, shallots, tabasco & W.S. topped with house-cured egg yolk served in brioche bun shell.

House-made duck liver parfait served with preserved & grilled vegetables, red wine coulis & toasted bread.

One dozen snails cooked in herbs & garlic butter served with bruschetta.

Served with yellow tomato coulis. basil, pesto, sundried tomatoes & tomato madeleine.

Baked camembert served with figs, cabernet sauvignon reduction &savarin.

Celeriac parfait served with figs, Jerusalem artichokes chips & carrot puree.

Prosciutto wrapped fig with bleu de chevre sauce, mousse de canard, half dozen escargot & cerveau d'agneau.

Selection of house-baked breads & sourdough served with truffle butter & salt flakes.

House - baked baguette with herbs & garlic butter.

Torched mooloolaba king prawn served with tamarind sauce crumbed.

Crumbed warilba organic lamb brain servedwith chives & whipped goats cheese baked.

Potato & blue camembert croquette topped with house-made duck prosciutto.

Profiterole filled with mornay sauce & sautéed mussels.

Zucchini flower stuffed with goats cheese & sundried tomatoes.

Saffron poached WA lobster tail served on peas, nettle & mascarpone risotto.

House-made egg pasta filled with braised rabbit & ricotta cheese served with creamy saffron & chilli sauce.

Ox heart tomato filled with black rice, peas, corn & parsley served with bbq & pickled zucchini & yeast sauce.

Zucchini crusted wild caught barramundi served with warm tartare sauce.

Crispy skin dorf organic chicken breast served with pan fried parsley gnocchi, green beans, cold tomato & garlic sauce.

Orange infused sous-vide & pan roasted duck breast served with chickpea croquettes & fennel salad.

Pan roasted veniston fillet served with chocolate, figs, turnips, Ruby Creek mushrooms & veniston jus.

Sous-vide &char-grilled kangaroo fillet served with smoked onion jam, red vein sorrel & blueberry salad.

Warilba organic lamb rack with sheep yogurt, pickle courgette, confit potatoes 7 mint salsa verde.

Poppy seed & sesame crumbed pork chop served with honey glazed dutch carrots & baby beetroot.

Grilled Southern ranges sirloin steak topped with cafe de Paris butter, pickled shallots, grilled asparagus & veal jus.

French fries served with truffle mayonnaise.

Duck fat potatoes.

Tomato salad with onion, basil & oregano.

Grilled eggplant served with pepper, chilli & mint dressing.

Garlic broccolini served with sheep ricotta cheese.

Gem lettuce, Ruby creek wild mushrooms, sundried tomatoes, sweet potatoes, shaved parmesan EVO & balsmasic glaze.

Half baguette with herbs & garlic butter.

Profiterole served with beschamel sauce & cheese.

Sweet potato & cheese risotto.

Penne pasta with napoli sauce & grated parmesan.

Fried calamari served with salad, fries & tomato sauce.

Served with fries & tomato sauce.

Grilled petite tender steak served with salad & fries.

Crepe filled with nutella.

2 Profiteroles filled with vanilla custard served with caramel sauce.

Cheese selection of the week served with fresh & dried fruits, honey, quince paste & thin sliced crispy baguette.

Pear tarte tatin served with Bleu de Chevre cheese, sous-vide truffle apple served with truffle brie cheese & black olives savarin served with sheep cheese.

Chocolate Marquise served with cherry sauce, creme fraiche & broche crutons.

House-made crepes served with orange & grand marnier sauce, orange zest & vanilla ice cream.

Pate a choux ring filled with white chocolate 7 thyme ganache, lemon curd, burned soft meringue, chocolate sauce & torched berries.

Sponge cake topped with mango mousse served with fairly floss, lemon balm, white chocolate pearls.

Served with blackcurrant coulis, almond crumble & raspberry powder.

Elderflower custard tart topped with Rose wine marinated strawberries & micro mint.

Petit croquembouche, chocolate & orange tart, creme caramel, pear tarte tatin.