Brasserie Menu
Tuesday ~ Wednesday ~ Thursday
Entrée
Soupe a l’oignon
French onion soup served with croutes
Oeuf poche, sauce meurette
Lightly poached egg served on garlic bread with mushroom, bacon and red wine sauce
Main
Langue de veau, sauce piquante
Veal tongue with Paris mash, shallot and gherkin sauce
Steak frites
Scotch fillet with green peppercorn sauce and hand cut chips
Dessert
Crepe suzette
French pancake with orange butter
Ile flottante
Floating island served with caramel and vanilla custard
2 course meal - $29.00
3 course meal - $34.00
BYO wine only | Corkage $3.50 per person
Bookings can be made via email:
eat@vatelrestaurant.com.au
or by phoning (02) 9181 3961
