Richard’s 5 Course

5 Course Degustation

Natural oysters with shallot vinaigrette {2 per person)

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Vichyssoise served with creme fraiche and chives

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Winter terrine of duck, pancetta, and wild mushrooms served with toasted sourdough

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Daube of beef with button onions, mushrooms and Paris mash

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Selection of French cheese with pear and quince paste

Can substitute any course for dessert if client wishes

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2017-12-19T14:31:28+11:00