Jess Allen’s Modern French Menu

Entrée

Mille feuille of Aged Comte, organic home grown beetroots, hazelnut puff pastry, petit salad

Table side beef Tartare served with crusty baguette and pomme gaurfrettes

Chicken liver Parfait, pear and saffron relish, homemade brioche

Crispy pork terrine with sauce gribiche and pickles

Traditional French onion soup with aged comte cheese croute

Main

Great Ocean Duck a la orange, seasonal vegetables, lardons, grand Marnier sauce

Chateaubriand of Angus beef served with pomme mousseline, honey carrots, red wine jus, bearnaise sauce and garden salad

Pasture raised chicken crown, velouté, mushroom fricassee, caramelised shallots, brussels

Pan seared Barramundi, lemon beurre blanc, coastal greens, celery, mustard greens

Twice baked Goats cheese soufflé, homegrown organic salt baked beetroot, seasonal greens, garden herbs and leaves

Dessert

Coffee Crème Brulee with freshly baked Madeline

Callebaut Chocolate Fondant, Chantilly cream and salted caramel sauce

Pain d’espices, lemon verbena cremeux, raspberry sorbet and fresh berries

Banana Clafoutis with spiced custard and golden raisins

Apple Tarte Tartin with vanilla bean ice cream