Poultry Poulet Basquaise : traditional Basque Country roasted red pepper and tomato braised chicken served with saffron basmati rice (GF) Coq au vin : bacon, mushroom, onion and rosemary braised chicken in wine sauce all the way from Burgunday served with linguine Blanquette de poulet : chicken, mushroom and leek creamy chicken with morels served with home made gnocchi Poulet roti : stout, honey and mustard marinated roasted chicken served with roasted baby veggies (GF) Parmentier de canard : smoked duck pieces dish with mashed potatoes and cheese gratin (GF)
Beef Beef Bourguignon : Burgundy region traditional beef stew in rich wine gravy sauce with bacon, onions, carrots and herbs served with roasted potatoes (GF) Daube Provençale : red wine sauce braised beef stew with tomato, herbs and olives all the way from sunny Provence served with pasta Eye fillet : thyme and garlic marinated and slow roasted eye fillet (GF) Boeuf Vietnamien : lime, garlic and ginger marinated sautéed beef with red peppers and coriander, served with pad thai noodles (GF)
Pork Filet mignon : mustard and honey marinated roasted pork filet with creamy mushroom served with roasted potatoes (GF) Jambon a l'os : braised ham on the bone glazed with beer and maple syrup (GF) Porc carnitas : braised pulled pork in chipotle, tomato and onion sauce (GF) Porc Vietnamien : caramelised sautéed pork stripes marinated in ginger, garlic and soy sauce served with vegetables fried rice (GF)
Fish Gravlax : Gin, beetroot and orange peel 36 hours cured salmon served with creamy yoghurt cucumber (served cold) (GF) Bouillabaisse : Mediterranean fish stew in tomato, onion, celery sauce served with potatoes and traditional rouille spread on crostini Blanquette de la mer : seafood medley in parsley creamy sauce served with linguine or homemade gnocchi Gratin de poisson : traditional Normandie cod and spinach gratin (GF) Ceviche : Tahitian lime, coconut marinated white fish with capsicum & coriander served with coconut rice (served cold) (GF)
Lamb Navarrin d'agneau : lamb stew in tomato based sauced traditional from Navarre served with its spring vegetables (GF) Agneau roti : honey, mustard and rosemary marinated roasted lamb leg served with roasted baby veggies (GF) Kofta : Moroccan spices lamb kofta in onion, garlic and tomato sauce served with spiced rice with chickpeas, fried onions and coriander (GF) Couscous : Moroccan lamb and merguez with tomato, courgette, chickpeas, onions served with spiced fine semoulina
From the garden Ratatouille : Provençale specialty of slow roasted capsicum, courgette, aubergine, onion and olives with herbs and thyme crumble (V) Gratin dauphinois : layered sliced potatoes with cream and cheese gratin(GF, V) Gratin de broccoli : broccoli and bechamel sauce cheese gratin (V) Tajine : slow cooked courgette, aubergine, onion, tomato, chickpeas, olives, prunes and Moroccan spices (GF) Spanakopita : traditional Greek filo pastry filled with spinach, rocket, mint, parsley, ricotta, feta and aged cheddar (GF)
EPICUREAN |ˌɛpɪkjʊ(ə)ˈriːən| A person devoted to sensual enjoyment, especially that derived from fine food and drink.