ESCARGOT French snail baked with Continental parsley and a rich garlic butter
CALAMARI FRITTI Tender calamari lightly dusted and deep fried, served with home-made tartar sauce and garnished with mesculin and lemon wedge
ARUGULA AND SMOKED DUCK SALAD Baby arugula tossed with Spanish mini pears, walnut and smoked French duck breast in a creamy blue cheese dressing
SLIPPER LOBSTER VOL-AU-VENT Pan flashed slipper lobster, Australian deep sea crab and spinach in cognac and a dijon mustard cream sauce served in vol-au-vent
SYMPHONY OF MUSHROOM A symphony of button, porcini, morels and portobello mushrooms sautéed with clarified butter embellish with toast sprigs of arugula and mushroom reduction
FOIE GRAS Pan fried duck liver with a balsamic port wine glaze accompanied with raisin bread
TERRINE OF DUCK Terrine of duck confit and duck liver mousse centered with plump prunes and served with a port wine balsamic reduction
BEET ROOT & ARUGULA SALAD Roasted balsamic glazed beetroot mixed through with roasted peppers, roasted pumpkin and arugula tossed in blue cheese and Italian balsamic dressing
BEEF CARPACCIO & SUMMER TRUFFLE Thinly sliced beef topped with quail eggs and slithers of summer truffle drizzled with extra virgin oil
Bruschetta of the day Roasted cherry tomatoes marinated with garlic and basil on fresh mozzarella
