3 - Course set lunch with coffee / tea - $80++ per person
Pre selected menu of (1 Entrée + 1 Main + 1 Dessert)
4 - Course set lunch with coffee / tea - $100++ per person
Pre selected menu of (1st Entrée + 2nd Entrée + 1 Main + 1 Dessert)
( Special Menu can be arranged with the chef )
Selection of 1st Entrées
Iced tiger prawns and avocado salad with tangy mango,
citrus dressing and crisp garden greens
Tataki of yellowfin tuna with soba noodle and Oriental mushrooms,
wasabi soy mustard dressing
Smoked eggplant kaviar with sundried tomato, rocket and pesto dressing
Champagne-cured Atlantic salmon with chive, crème fraiche
Salad of char-grilled baby octopus with aged balsamic
and extra virgin olive oil
Smoked salmon mousse with baby cress, shaved horseradish and crostini
Ceviche of coral trout marinated in lime, coconut, chilli,
coriander and Spanish onion
Hokkaido sea scallops carpaccio with Wakame-cucumber salad,
Japanese citrus dressing
Foie gras and duck rillette with cornichons, sour dough
and Chardonnay mustard
Selection of 2nd Entrées
Crispy crab cake on mango and water chestnut salsa, lime aioli
Terrine of foie gras with Port and black truffle (Supplement of $10)
Warm Kervella goat cheese and cabernet tart with wild rocket and pine nuts
Lobster bisque with lobster soufflé dumpling
Oxtail consommé with forest mushroom and foie gras ravioli Porcini
and merlot risotto with shaved Parmigianio Reggiano
Roasted butternut pumpkin and Gruyere cheese soufflé twice-baked
Selection of Mains
Miso baked Chilean sea bass with creamed spinach and shitake, scampi jus
Steamed coral trout on oriental mushroom risotto, leek flowers
and ginger-shallot jus
Terriyaki glazed treadfin on homemade crab tofu, baby spinach
and shitake sauce
Slow-cooked daube of veal in Burgundy sauce
with creamy mashed potato and baby root vegetables
Pan-roasted grainfed tenderloin with sautéed forest mushrooms
and truffle jus, creamed potatoes
Tender oxtail on wild mushroom tagliatelle with shaved Pecorino
Angel hair pasta with fresh picked mud crab, white wine,
garlic, parsley and olive oil
Slow roasted corn-fed baby chicken with rosemary and confit garlic,
potato gratin, oven dried tomatoes
Roasted prime Black Angus rib eye on Desiree mashed potato
and shallot-red wine sauce
Slightly crispy Kurobuta pork cheeks on caramelized pumpkin risotto
and star anise glaze
Wildfire spiced Tasmanian grain-fed lamb rack on caramelized onion, beans,
capsicum-peperonata and Provencal glaze, potato gratin
Selection of Desserts
Valrhona chocolate praline tart with double cream and chocolate glaze
Tart tatin on caramelized apple and almond cream
with fresh vanilla bean ice cream
Passion fruit parfait with lime Margarita jelly, orange-pepper croustellant
Fresh vanilla bean Crème Brulée with crispy almond wafer
Coconut-pineapple panna cotta with fresh mango and passion fruit syrup
Sticky date pudding with toffee Anglaise and vanilla ice cream
Tiramisu, layers of Savouardy biscotti and Mascarpone
with espresso and Tia Maria
Lychee-Martini sorbet with tropical fruit salad
* Please note that ingredients and prices are subjected to change without prior notice
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