Amuse Bouche

blue swimmer crab tart

Entrees

twice baked gruyere soufflé

oven roasted clarence river king prawns, confit garlic butter, lemon & parsley

seared yellow fin tuna, nicoise salad, saffron dressing

Main Course

chateaubriand, fondant potato, spinach, condiments

crispy skinned barramundi, provencale vegetables, mussels, saffron aioli mushroom

fregola, roasted onion, leek & truffled pecorino

Dessert

crepe suzette

valhrona chocolate mousse

cheese selection

Petit four selection

BYO WELCOME $20 per bottle

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