3 courses · by Pierre
Pierre’s Modern French Menu
Entrée
- Cured salmon garlic sour cream, fennel and dill, salmon roe
- Cured Kingfish in sashimi with coconut dressing and pickled almond
- Scallops pan fried seaweed butter sauce, variation of cauliflower
- King crab with lime avocado and served with pink grapefruit and herbs salad
- Duck breast with “Celeriac Remoulade” raw mushroom and mustard jus
- Charred half cooked tiger prawns smoked eggplant, tian and cappers
Main
- Wagyu beef slow cooked sweet potato puree, greens and Japanese chilli sesame oil jus
- Blue eye cod slowly cooked swede puree and pickled, green olive and almond
- Cornfed chicken – skin roasted corn puree, carrot 3 ways and thyme jus
- John Dory lightly fried with burnt butter beurre blanc and “Pomme’s Anna”
- Grilled tuna half cooked served with basil& tomato “Sauce vierge”
- Lamb saddle stuff with black olive zucchinis, pine nut & goat cheese
Desserts
- Chocolate soufflé with vanilla ice-cream and cacao nibs condiemts
- Roasted mango mango cake, citrus zest, almond crumble and mango sorbet
- Duo apple tartar with apple cider buckwheat condiments and vanilla cream
- “Le tout Chocolate” chocolate biscuit vanilla caramel cacao cream and nibs tuile
- Meringue 2 ways with lemon curd lemon zest sorbet and almond streusel
- Pavlova – Meringue vanilla labna, citrus& pecan biscuit
Pierre will adjust any course for allergies, the season or your guests' tastes.