A Night of French Dining

Friday 26 October, Tuggeranong

Executive chef Anurag Gautam is going ‘old school’ and bringing us six classic French dishes including Duck a l’orange.

Listen to the beautiful sounds of pianist Ross Clarke as we work our way through these French restaurant staples.

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Cream of Asparagus
Old school cream of asparagus gently simmered with cream and garnished with fresh chives

Salmon Rillet
Flakes of poached and smoked Atlantic salmon tossed with shallots, fresh herbs, lemon juice, olive oil and capers, served with toasted sourdough crute

Duck a l’orange
Classic duck a l’orange served with fondant potato

Beef Bourguignonne
Pasture fed beef cheek, gently simmered in bourguignon wine and fresh herbs, served on creamy Parisienne potato puree and bacon lardon, baby onion and champignon mushroom

Platter of French Cheese
Platter of famous French cheeses: Roquefort, Brie and mature Comte cheese served with fresh fruits and crackers

Gateau Opera
Classic Dalloyau recipe of layered of almond cake, rich butter cream, coffee and rich chocolate ganache – a perfect way to finish a meal

 

Friday 26 October, Tuggeranong

$75 for six classic French dishes

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