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.

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Hervey Bay Scallops, Dutton Valley Duck Liver and Cauliflower Brulee

Pan seared scallops | Salmon caviar| Pan seared duck liver | Spanish onion marmalade

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Mint, Lime & Champagne Sorbet

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Beef Bourguignon

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

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French Double Brie

Deep fried brioche | Caramelized fig | Honey glazed walnuts

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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

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