Brasserie Menu

Tuesday ~ Wednesday ~ Thursday ~ Friday

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Entrée

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

Soupe a l’oignon
French onion soup with guyère croute

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Main

Coq au vin
Chicken casserole cooked in red wine with bacon and mushrooms, 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