Brasserie Menu

Tuesday ~ Wednesday ~ Thursday ~ Friday

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Entrée

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

Creme Dubarry
Cauliflower soup with garlic croute

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Main

Poulet chasseur
Chicken casserole in white wine, tomato, bacon and mushroom

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

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Dessert

.Crepe Suzette
French pancake with orange butter sauce

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