FONDANT AU CHOCOLAT - Hot Chocolaté cake with a liquid centre, served with a cherry ice-cream & vanilla crème anglaise (15 minute cooking time) $16.00
DÉLICE AU CITRON - Lemon Short crust pastry, topped with a fresh lemon mousse, lemon curd, strawberry jelly, coulis, popping sugar finished with meringue & summer fruits $16.00
SOUPE À L’OIGNON - French Onion Soup, served with a gruyere crouton $16.00
COUPE GLACÉE - Selection of Ice cream and Sorbet, served with crème de Cassis marinated berries & fresh cream $16.00
ROQUEFORT PAPILLON $15.00
BAS-ARMAGNAC DELORD RECOLTE 1985 $22.50
CANARD SAUCE À L’ORANGE - Half Duck cooked two ways, Seared Duck Breast & Slow Confit Duck Leg, served with a garlic & herb dauphinoise potato, celeriac puree & baby glazed carrots finished with a gra $42.00
DE BORTOLI NOBLE ONE BOTRYTIS SEMILLON Riverina, NSW $15.00/glass