Brasserie Menu

Tuesday ~ Wednesday ~ Thursday ~ Friday

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Entrée

Terrine de canard
Duck liver parfait, gherkins, preserves and crostini

Salade Nicoise
Green salad with tomato, olives, topped with sugar cured Atlantic salmon

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Main

Saint Pierre Duglere
John Dory cooked with tomato fondue and a fresh herb broth

Steak au poivre, pommes frites
Scotch fillet MSA, green peppercorn sauce and hand cut chips
(add $2 for scotch fillet)

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Dessert

Dessert du Jour
Dessert of the day

Crème brulée
With langue de chat

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2 course meal – $35.00
3 course meal – $40.00

BYO wine only | Corkage $4.50 per person

Bookings can be made via email: eat@vatelrestaurant.com.au
or by phoning (02) 9181 3961