Friday 6 December 2013

I will be hosting a regional dinner on Le Bordelais.
On this night I will also introduce a new form of cooking: the versatility of induction for the green chef!
Bookings are essential.

We look forward to see you all from 7.15pm for a 7.30pm start.

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Langoustines
Scampi tails cooked in “court bouillon” served with risotto and fresh herbs
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Entrecôte de Veau Bordelaise
Veal rack served with eshallot and red wine sauce, Pomme Macaire and mixed leaves
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Gateau au chocolat
Vatel’s chocolate mud cake, Raspberry ice cream

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$48.00 per person
BYO wine only
Corkage $3.50 per person

Book now to ensure your place at this event.