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