Table d’Hôte Menu Choice of starter, main and dessert - $65

STARTERS
Winter Salad with Prawns
Poached Pear, Frisée, Baby Kale, Radish, Pinenuts, Lemon Vinaigrette
Seafood Chowder
Prawns, Squid, Sole, Mushroom Velouté
Charcuteries
Cured Meat from Oyama Sausage, Cornichon, Pommery Dijon, Crostini

MAINS
Cassoulet
Duck Leg, Toulouse And Veal Sausages, White Beans Stew
Truffle Pasta
Tagliatelle, Wild Mushrooms, Truffle Cream, Comtè Crisps
Bouef Bourguignon
Short Ribs, Herb Mashed Potato, Pearl Onion, Mushroom, Bacon

DESSERTS
Panna Cotta
Rum, Orange, Vanilla, Tuile
Espresso Chocolate Brownie
Chantilly, Candied Walnuts
Cheese
Comtè, Camembert, Roquefort, Apricot Gel, Candied Nuts

ADD-ONS
Herb Butter Mashed Potato $9
Duck Confit Leg $15
Butter Prawns (5) $15
Shaved Black Truffles $20
Northern Divine Caviar (30g tin) $95
Certified Organic, Sunshine Coast, BC

Red

2017 Michel Lynch Bordeaux Merlot-Cabernet Sauvignon $35
2016 Stéphane Aviron ‘Côte de Brouilly’ Vieilles Vignes Gamay $40
2017 Roche de Bellene, Bourgogne Pinot Noir $48

White

2017 Marcel Deiss Riesling $55
2016 Pascal Bouchard Chablis ‘Le Classique’ $50

Sparkling

2015 Louis Picamelot Crémant de Bourgogne ‘Les Terroirs’ Blanc Brut $45

Featured Sake

SHICHI HON YARI Tama ‘Seven Spears’ Junmai $45
TAKA Junmai Ginjo Yamadanishiki $65
JIKON Junmai Ginjo Omachi $75
TATENOKAWA ‘Castle Brook’ Junmai Daiginjo $55