AMUSE BOUCHE
Pea and jamon soup with a jamon tartare served with a confit quail yolk on a lettuce raft
Ravioli d’avocat Open avocado ravioli of smoked salmon and redclaw with watermelon, pumpernickel and Osetra caviar 2007 Milton Chenin Blanc Te Arai Vineyard Gisborne, New Zealand
RISOTTO AUX TRUFFES Classically inspired risotto trufle1938 Château Villargeil Rivesaltes Languedoc Roussillon, France
BOUILLABAISSE ‘EN CINQ MINUTES’ ET TARTARE DE KINGFISH 
5 minute bouillabaisse, tartare of kingfish, buffalo milk skin, finished with aromatic herbs,
and a touch of theatre
Doisy Daene Bordeaux Sec Bordeaux, France 2006PAIN PERDU ACCOMPAGNÉ DE FOIE GRASFrench toast, green apple purée and foie gras flavoured with eight spice and jamon Serrano Gran Reserva 2005 Matassa Blanc Côtes Catalanes, France
ÉCREVISSE À L’ORANGE
Marron, poached in an orange saffron sauce with smoked clams and fennel
1981 Viña Bosconia Gran Reserva Tempranillo Blend Rioja Alta, Spain
JUS AU VERJUS
Liquid frozen verjus
CANARD À LA CANNELLE
Roast of duck breast and confit leg with cinnamon and baby turnips
2004 Nieport Redoma Douro, Portugal
DÉCLINAISON DE BOEUF
Four textures of beef, checkerboard of white polenta and beef shin, crispy chilli intercostal, confit of sirloin
and flank with a pumpkin and yuzu stuffed baby squash
2001 Sesti Phenomena Reserva Tuscany, Italy
FROMAGE
Salad of Roquefort ravioli with hazelnut dressing
NV Chambers Tokay Rutherglen, Victoria
SALaDE DE FRUITS
Fruit salad - not photographed
ÉCREVISSE À L’ORANGEMarron, poached in an orange saffron sauce with smoked clams and fennel
1981 Viña Bosconia Gran Reserva Tempranillo Blend Rioja Alta, Spain
JUS AU VERJUSLiquid frozen verjus
CANARD À LA CANNELLERoast of duck breast and confit leg with cinnamon and baby turnips
2004 Nieport Redoma Douro, Portugal
DÉCLINAISON DE BOEUFFour textures of beef, checkerboard of white polenta and beef shin, crispy chilli intercostal, confit of sirloin
and flank with a pumpkin and yuzu stuffed baby squash
2001 Sesti Phenomena Reserva Tuscany, Italy
FROMAGESalad of Roquefort ravioli with hazelnut dressing
NV Chambers Tokay Rutherglen, Victoria
SALaDE DE FRUITSFruit salad - not photographed
COULANT AU CHOCOLAT BLANC
White chocolate coulant filled with a white chocolate and Poire William mousse served with pear and white pepper gel and liquorice powder
2004 Vinoptima Gewürztraminer Late Harvest Gisborne, New Zealand
MOUSSE AU CHOCOLAT SERVIE TIÈDE Warm chocolate mousse with Meyer lemon cake, white chocolate disc and cumquat jelly
2006 Franz Haas Moscato Rosa Alto Adige, Italy
NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours - not photographed
05/09/2008
White chocolate coulant filled with a white chocolate and Poire William mousse served with pear and white pepper gel and liquorice powder
2004 Vinoptima Gewürztraminer Late Harvest Gisborne, New Zealand
MOUSSE AU CHOCOLAT SERVIE TIÈDE Warm chocolate mousse with Meyer lemon cake, white chocolate disc and cumquat jelly2006 Franz Haas Moscato Rosa Alto Adige, Italy
NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours - not photographed
05/09/2008
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