Appetizers "La Petite Mademoiselle"
Avocado Spread and Eggplant ‘Bacon’ on Organic Rye Bread(V)
Salmon Rillettes
Beet And Goat Cheese Salad(V)
Mains "Madame Royale"
Boeuf au Vin – 48Hr Sous vide ‘Oyster Blade’ Beef,
with Mushrooms, Shallots, Celeriac Puree, Cabernet reduction
Roasted whole Baramundi in a Bag
with lemongrass and ginger bouillon
Confit Byaldi(V)
with Ratatouille, Portobello, Quinoa Pilaf, Balsamic Jelly
Gratin Dauphinois(V)
Potato Gratin
Caramelized Pumpkin(V)
with Asian Spices and Coconut Air
Desserts "La Douce"
Valrhona Truffles
Filo Tarte Tatin
