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Chef's menu

Chef's Menu

Four Courses

Portobello mushroom soup, sautéed escargot, parsley and crispy garlic

or

Carpaccio of roasted eggplant, black figs, pickled chanterelles and hazelnuts

Sautéed sea scallops, butternut squash and red wine vinaigrette

Pan fried Coho salmon, orzo and fennel heart cassoulet with peekytoe crab

or

Fillet of Brandt beef, celeriac remoulade, confit shallot and Madeira jus

Valrhona chocolate fondant with green cardamom caramel, sea salt and almond ice cream

$60.00 per person

 

For parties of 7 to 15 guests, we offer either a set 4 course menu at $75.00 or set 6 course menu at $95.00 per person. For further information about bookings for large parties and sample menus, please contact our reservations department.

 

Menu Prestige list

Six Courses

Marinated beetroot, ricotta, pine nut and Cabernet Sauvignon dressing

Sautéed sea scallops, butternut squash and red wine vinaigrette

Carnaroli risotto of roasted sunchoke and Burgundy truffles

or

Pan fried branzino, tomato and olive fondue, baby artichokes and anchovy butter

Slow poached chicken breast, bulgar wheat with braised leg, shitake, tarragon jus

or

Fillet of Brandt beef, celeriac remoulade, confit shallot and Madeira jus

Apple and caramel trifle with cider granité, cinnamon doughnut

Mango parfait, pine nut brittle and Douglas Fir sorbet

$75.00 per person

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.