Author Archives: Vatel Restaurant

Regional Dinner: Burgundy & the Lyonnais

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Regional Dinner - Burgundy and the LyonnaisThursday 26 May 2016

Burgundy & the Lyonnais

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I will be hosting a regional dinner Thursday 26 May. The region will be Burgundy & the Lyonnais.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Kirr Royale on arrival:
Sparkling wine and crème de cassis $7.50/glass
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Gratinee Lyonnaise
French onion soup with Gruyere croutes
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Coq au vin
Roast chicken cooked in red wine, Paris mash, shallot and merlot sauce
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Tarte au cassis
Blackcurrant tart, pistachio ice cream

* * * * *

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

Regional Dinner: Loire Valley

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Thursday 14 April 2016

Loire Valley

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I will be hosting a regional dinner Thursday 14 April. The region will be Le Perigord.

There will be a cooking demonstration on the making of mayonnaise.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Kirr Royale on arrival:
Sparkling wine and crème de cassis $7.50/glass
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Tarte Tourangelle aux rillettes
Pork rillettes flan served with mesclum leaves
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Barramundi
Served with steamed potatoes, autumn greens and a light shallot and butter sauce
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Poire Belle Hélène
Poached pear with vanilla bean ice cream, Breton shortbread and hot chocolate sauce

* * * * *

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

PHOTOS

CLICK HERE for photos from the evening.

Regional Dinner: Le Perigord

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regional_LePerigordThursday 27 August 2015

Le Perigord

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I will be hosting a regional dinner Thursday 27 August. The region will be Le Perigord.

There will be a cooking demonstration on the making of puff pastry.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Salade au chèvre
Goat’s cheese salad with winter leaves and grilled vegetables
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Petit salé de porc, confit de canard, pomme duchesse et lentilles Dupuy
Salted porc, duck confit, Dupuy lentils and pomme duchesse
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Gateau au noix
Walnut tourte and pistachio ice cream

* * * * *

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

Regional Dinner: La Bretagne

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Thursday 30 April 2015

Brittany

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I will be hosting a regional dinner Thursday 30 April. It’s windy Brittany!

There will be a cooking demonstration on the filleting of fish.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Crème Dubarry aux crevettes
Light cauliflower soup and shrimp cooked in ‘Court Bouillon’
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Saint Pierre au beurre blanc
Steamed John Dory, desirée potato, winter greens and beurre blanc sauce
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Gateau Nantais
Almond shortcake flavoured with Rhum, vanilla bean ice-cream

* * * * *

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

Regional Dinner: L’Auvergne

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regional_LAuvergneThursday 19 March 2015

L’Auvergne

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I will be hosting a regional dinner Thursday 19 March, on a region of France often forgotten, L’Auvergne!

There will be a cooking demonstration on the preparation and cooking of duck.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Aligot au pain
A light bread and gruyère soup
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Canard a l’aigre-doux
Tinder Creek duck, breast and confit leg with cherries and potato fritter
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La frognade
Vanilla bean tart and apricot sorbet

* * * * *

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

10 years anniversary

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Friday 24 October 2014

Vatel’s Anniversary Celebration

It is hard to believe that it has been ten years since we first opened our doors at Vatel.

Over the years we have enjoyed your patronage and friendship, first at 374 Lyons Road Russell Lea, and now at 188 Lyons Road Drummoyne.

For the occasion I have prepared a three course meal for $70.00 per person.
There will also be live entertainment with Viva the Duo with Corinne Andrews.

Looking forward to your company on Friday 24 October for a very special night!

Dinner will be served from 7:30 pm.

For bookings please call (02) 9181 3961
or email at eat@vatelrestaurant.com.au
or call Philippe direct on 0419 636 304.

* * * * *

Kirr Royale on arrival:
Sparkling wine and crème de cassis $7.50/glass
Assiette de saumon fumé

Vatel’s in-house smoked salmon served with avocado and crostini
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Rôti de bœuf forrestière
Beef tenderloin with forest mushroom and cognac sauce, served with Paris mash and mixed leaves
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Tarte aux Fruits de la passion
Passionfruit tart served with vanilla bean ice-cream

* * * * *

Includes entertainment with our live band Viva the Duo with Corinne Andrews.

$70.00 per person
BYO wine only
Corkage $3.50 per person

Regional Dinner: Le Béarn

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Regional dinner, Le BéarnThursday 4 September 2014

Le Béarn

I will be hosting a regional dinner on Le Béarn, a small enclave between Pays Basque and Gascony regions in the South West of France.

Le Béarn was the birthplace of Henry IV one of our nicest King of France, circa 1589!

There will be a cooking demonstration on how to make Salted Caramel, a filling that can be used for macaroons or shortbread biscuit. Perfect for your afternoon tea!

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Garbure Béarnaise
Gratin of garden vegetables, duck confit and salted pork served with a fresh herbs broth
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Carré de bœuf cuit en croûte de sel, sauce béarnaise et pommes frite
Roasted rib eye cooked in salt crust, Béarnaise sauce and pommes frites
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Tarte aux Pruneaux
Prune tart with cognac, served with lemon ice cream

* * * * *

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