Brasserie Menu

Tuesday ~ Wednesday ~ Thursday ~ Friday

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Entrée

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

Tarte Tatin aux betteraves
Warm beetroot tart, mesclum leaves and feta

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Main

Navarin d’agneau
Lamb casserole with Paris mash

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