Entrée
  
Salmon and smoked trout tartar , sesame oil, Lemon, Spring Onions, Wakame sea-weed.

Cucumber and snow peas, Cumin Cold Veloute and soy cream.

Asparagus and brocolini Risotto.

Nicoise Salad (French Beans, Mixed roast capsicum, Boiled eggs, anchovies, Tuna, Roquette.

Scallops, with Hollandaise sauce.



Mains

Lamb Shank braised in Tuscany way, with Linguini and sage Butter.

Sirloin beef steak, cracked pepper, thyme, garlic jus, with authentic French Dauphinois.

Barramundi, Baby Summer vegetables, Star Anise Beurre blanc.

Breast of Chicken, and smoked bacon Baillotine, stuffed with Ratatouille, and Pommes Paillasson.

Salmon Filet unilateral with Duglere Sauce, served with Lebanese Rice.





Dessert

French Pudding caramelized served with Oranges and English custard .

The Famous Toblerone Crème Brulee.

Mixed Fruits with Grand Marnier Sabayon.

Crepes Millefeuilles with Strawberrie, mint and crème fraiche.

Chocolate  Tart with Cardamom  Mascarpone Scoop