A beautiful selection of fresh summer dishes all produced locally with a passion on best available from the land and sea and using Provincial style French Bistro cooking methods to deliver an experience rarely seen in this part of the world
Prices for 2 or 3 Courses
Additions can be made, orders can be purchased and beverages are additional cost and paid on the night after consumption unless you pre-purchased a wine matching experience. !
2 coursesAU$ 75,99
1 Main + 1 entrée or 1 dessert
3 coursesAU$ 86,99
1 Main + 1 entrée + 1 dessert
Small plates from the Sea
Huîtres
Freshly shucked oysters served with a French Mignonette and a cheeky lemon.
Calamars flambé
Local calamari (from just a few meters away) char-grilled and flambé in Cognac!
Moules Marinière
Mussels Marinière (Bouchot mussels)
Jewels from the sea. Local Portarlington mussels are grown for La Provence de Mer to attain the famous Brittany Bouchot mussels style, size, and flavour. Slightly smaller and sweeter, harvested a little sooner using the Brittany Bouchot mussel method.
Seared Local Sea scallops
Fresh beetle leaf (edible) served with a summer-inspired fruit and herb salsa with Asian influences topped with seared local scallops and wasabi avocado.
Small plates from the Land
Escargots
French Burgundy Snails served in their shells with George’s farm-grown garlic and parsley in organic butter. – And a crisp glass of Chardonnay for a great marriage - this one will only cost you $10 extra!
Traditional French Onion Soup
Bread/Croutons, Gruyère Cheese au gratin (Grilled)– Hot and thick! – And a crisp glass of Pinot Gris for a great marriage - this one will only cost you $10 extra!
Leek Tart (for vegetarian)
Fresh eggs and Leeks from George's farm, Homemade pastry
La Provence country terrine
With pork, duck, and rabbit served with traditional accompaniments and freshly made chicken liver pâté.
Fresh Gazpacho soup
Made from the finest Queenscliff tomatoes served cold (suitable for vegetarians and vegans and it still tastes nice -hehe).
Fresh local quail
Gently butterflied and sorted in a provincial sauce containing fresh Provincial herbs and tastes of the South of France including a nice splash of pastis!
Main-size dishes from the sea
Le Merlan Royal
Char grilled whole King George whiting
with olive oil fresh herbs and a pinch of salt
Fresh Corio Bay Snapper fillet
A delicious fillet of Snapper freshly caught pan roasted on its skin served with a delicate velouté of fruit de mer
Main-size dishes from the Land
Beef tartare (unprepared)
Succulent hand-cut Angus grass-fed beef, raw egg yolk fresh from George's farm, accompanied by farm-grown fresh shallots and parsley with capers, pickles, and condiments so you can create your taste!
Eye Fillet Bearnaise sauce
Angus Grassfed Beef Eye Fillet with Béarnaise sauce made daily from farm-fresh tarragon, vinegar reduction, organic butter, and fresh egg yolks from George's farm. Cooking options: Blue, Rare, Medium-rare, or Medium only.
Entrecote with green pepper sauce
Delicious grilled rib eye, accompanied by a velvety green peppercorn sauce and flambéed with Cognac.
Pasta with seasonal Farm vegetables (vegetarian/vegan)
Homemade Angelea hair pasta of the day served with olive oil (EVOO from our friends at Rhino Tiger Bear - Mornington Peninsula), shallots, chili, and parsley all grown on George's farm furthermore with seasonal organic vegetables.
Desserts
La Poire au Vin Rouge
An unforgettable Paul Bocuse dessert of a pear poached in a good cinnamon anís star anís red wine served with a knob of double fresh crème.
La Crème Caramel Renversée
A classical French caramel custard floating on a bed of caramel.
Tarte Tatin
The legendary upside-down apple pie of the Demoiselles Tatin, apple pie baked in a light caramel on a bed of crispy puff pastry served with a scoop of vanilla ice cream.
