La Brasserie

Food Menu

Cold Entrées

Fresh shucked Sydney rock oysters with shallot & seaweed vinegar

Spanner crab in tomato jelly, with white gazpacho, apple & piment d’espelette

Cornfed Thirlmere chicken liver parfait with Armagnac butter & cornichons

Duck neck sausage, beans, cress, duck ham & fig sherry vinaigrette

Terrine de campagne, saucisson sec, duck ham mi-fumé, rillettes de Tours

Hot Entrées

Twice baked Comté cheese & caramelised onion soufflé

Cured atlantic salmon with potato matefaim, crème fraiche, mache & smoked salmon roe

Grilled black Savourine goat’s cheese croutons with beetroots, walnut & dandelion

6 or 12 snails baked in their shells with garlic parsley butter

Caramelised brown onion soup with Le Gruyère crouton

Grillades

Char grilled Sirloin with French fries 250g grain fed ‘diamantina platinum’ marble score 2

Char grilled Scotch Fillet with French fries 250g grain fed ‘diamantina platinum’ marble score 2

Char grilled Black Angus Beef Fillet with French fries

Plats Principaux

Rangers Valley Black Angus skirt steak (250g), cooked medium rare with caramelised eshallots & green beans

Raw ground Rockdale scotch fillet, with cornichons, capers, egg yolk, eshallots, tomato fondue, aioli & French fries

Pan roasted Black Angus beef fillet (250g) with garlic spinach, foie gras & sauce Périgueux

Crisp confit duck leg with carrot cumin purée, orange glazed Belgium endive & sauce Bigarade

Roasted lamb rump, eggplant flan, grilled cos, white anchovy & socca

Macleay Valley white rabbit wrapped in Serano with fennel & confit tomatoes

Pan roasted pork fillet, forest mushrooms & gnocchi

Poached veal loin with root vegetables, bone marrow croquette & mustard

Truffled oxtail ballotine with veal tongue & sweetbreads, parsnip & quinoa

Poissons

SA Kinkawooka mussels (500g) steamed in white wine, leeks, shallot & thyme with French fries & aioli

Fresh fish of the day. Please ask your waiter/waitress for today’s selection

Vegetarian

Buckwheat crepes filled with roasted pumpkin & onion with a sauté of mushrooms

Side Dishes

Salad of Roquefort, pear, iceberg lettuce & walnut dressing

Green beans & pine nuts

French fries

Green salad

Sliced half baguette

Fromages

Washed rind, cow’s milk – Franche-Comté

Blue vein, sheep’s milk - Midi-Pyrénées

Organic goat’s milk cheese – Victoria

Cheese platter

Desserts

Floating island with dates & tonka bean anglaise

Caramelised bourbon vanilla custard with Canelé Bordelais

Soft centred dark Callebaut chocolate pudding with coffee foam & pistachio ice cream

Rhubarb & almond tart with orange confit & saffron ice cream

Rum soaked yeast cake with passionfruit poached pear & passionfruit banana sorbet

Selection of three seasonal sorbets

Petits Fours

Macaroon

Rum & vanilla flavoured cake