Jojy’s Flavours of France

6.30pm Friday 16 August, Jamison

Join Executive Head Chef Jojy Vattoly on a journey through classic and contemporary French dishes, prepared with love and passion.



Hervey Bay Scallops, Dutton Valley Duck Liver and Cauliflower Brulee
Pan seared scallops | Salmon caviar| Pan seared duck liver | Spanish onion marmalade

Mint, Lime & Champagne Sorbet

Beef Bourguignon
Burgundy style slow cooked Beef cheek | Sweet potato & desiree potato dauphinoise | Vichy carrots | Red wine jus

French Double Brie
Deep fried brioche | Caramelized fig | Honey glazed walnuts

Normandy Torte with Chocolate Profiterole
Fresh berries and diced fruits


Friday 16 August, Jamison
$59pp for 4 courses with a selection of French wines available for purchase by the glass and bottle on the night


Event Details