New Winter Menu
Diners have been enjoying Head Chef Trent Robson’s stunning new winter menu.
Winter Classics like Beef Bourguignon and Suckling Pig have been retranslated for Brisbane’s savvy diners. Trent is also featuring fabulous Western Australian black winter truffles for their short season. Enjoy them simply as a canaroli risotto.
Some dishes include
Bouchées a la Reine 24 vol au vent of veal sweet breads, lardons & cèpes
Suckling Pig 39 clams, sweet potato, prunes & armagnac
Magret de Canard 38 duck breast, roman gnocchi, cherries & almonds
Cassoulet 37 confit goose, pork shoulder, Toulouse-style sausage & borlotti beans
Sirloin 41 beurre Café de Paris, provençale tomato & pommes frites
Daube de Boeuf Bourguignon-Style 37 beef cheek, marrow bone, beetroot, potato fondant & lardon
New Winter Menu
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