DEGUSTATION FINE BOUCHE
Petite Salade of Braised Oxtail,
Rock Oyster
Kangaroo Island Marron with
Dashi Consommé
Boudin of Red Mullet, Squid Ink Jelly,
and
Bouillabaisse Sauce
|
Pan Roasted Hiramasa Kingfish, Fresh Peas, Spring Onion and Crisped Lard
Roasted Partridge ‘en Salmis’
Assiette of Angus Beef,
Sauce Bordelaise
|
Petit Fromage Affiné
Duo of Pineapple, Pain D’Epices
and Yoghurt Sorbet
Assiette of Dark Bitter Chocolate
Coffee, Tea and Petits Four
Full Menu | PDF: 54 kb
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