La Brasserie

Food Menu

Cold Entrées

Fresh shucked Sydney rock oysters with shallot & seaweed vinegar

Ham hock and parsley terrine with pickled black radish & sauce remoulade

Cornfed Thirlmere chicken liver parfait with Armagnac butter & cornichons

Salad of confit tuna, artichoke, tomato, fava beans, egg & olives

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

Hot Entrées

Twice baked Comté cheese & caramelised onion soufflé

Seared squid with squid ink gnocchi, broad beans & crisp citrus fromage blanc filled courgette blossom

Warm salad of confit duck gizzards, poached duck egg, foie gras & bitter greens

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

Provencal rockfish soup with rouille & white anchovy dartois

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

Pan roasted chicken breast & leg jambonette with sofrito and eggplant caviar

Macleay Valley white rabbit ballotine with asparagus, pea dauphine and sauce verte

Spice brined kurabuta pork cutlet, spinach & sorrel purée, pomme dauphinoise & sauce charcutière

Pan fried calves liver with glazed Dutch carrots, pearl onions, golden sultanas & sauce aigre-douce

Slow braised lamb neck & cutlet with spring vegetables & rice pilaf

Poissons

SA Kinkawooka mussels (1kg) 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

Hand made linguine with brocolini, peas, zucchini, asparagus, pistou & goats curd

Side Dishes

Salad of Roquefort, pear, iceberg lettuce & walnut dressing

Green beans & pine nuts

French fries

Green salad

Sliced half baguette

Fromages

Semi firm raw sheep’s milk blue cheese – Midi Pyrénées

Hard raw cow’s milk cheese – Savoie

Organic goat’s milk cheese – Victoria

Cheese platter

Desserts

Iced parfait of tropical fruits, macadamia nuts and honey

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

White chocolate mousse with strawberries, rhubarb and Chantilly

Caramelised bourbon vanilla custard with Canelé Bordelais

Baked fresh curd & lemon scented tart with seasonal fruits

Selection of three seasonal sorbets

Petits Fours

Macaroon

Rum & vanilla flavoured cake