Brasserie Menu

Tuesday ~ Wednesday ~ Thursday ~ Friday

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Entrée

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

Crème Dubarry
Cauliflower soup and fresh herbs

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Main

Coq au vin
Chicken casserole cooked in red wine, mushroom, bacon and Paris mash

Steak au poivre, pommes frites
Rump steak, green peppercorn sauce and hand cut chips

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Dessert

.Variation au chocolat
Milk chocolate variation and coffee anglaise

Crème brulée
With langue de chat

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2 course meal – $33.00
3 course meal – $38.00

BYO wine only | Corkage $4.00 per person

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