Yes, this is serious! A seven-course degustation menu based on some of the most famous and most acclaimed French dishes around the planet. French cuisine by all standards, culinary history at its best, a potpourri of flavours, textures, techniques, ingredients and influences, all with LOCAL Australian produce. Don’t be afraid of the number of plates that will sit in front of you, on the table, because you will probably ask for even more. Because the French cuisine is so vast, so ample, so complex and so diverse, we would need hundreds of such seven-course menus and not even come close to any possible end of what the French created in their kitchens. So take this as a proposal for just one memorable evening and stay hungry for more.

 AMUSE BOUCHE: LA PEPITE

chicken liver patee, pistachios, Cointreau jelly, pickles

FIRST COURSE: PARDON MY FRENCH…

seared foie gras, sweet wine syrup, fresh grapes, brined mustard seeds and green onions, rhye

SECOND COURSE: LA CAILLLE GONDOLIERE

stuffed deboned quails, corn puree, hazelnut vinaigrette, endives

THIRD COURSE: FROM PARIS TO DELHI

confit duck leg, curried caulliflower puree, spiced pumpkin, coconut pannacotta, lime sorbet

MAIN CURSE: TOURNEZ LE DOS

beef filet, truffles, potatoes, Bearnais sauce

PASSAGE COURSE: VAPEUR

mint and vanilla souffle straight from the oven, digestive sauce

DESSERT: THE DRUNKEN B**BS

pears poached in mulled red wine, cream jelly, chocolate sauce, red wine reduction

Soft drinks and coffee will be provided. Please BYO wine or beer.