Brasserie Menu

Tuesday ~ Wednesday ~ Thursday ~ Friday

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Entrée

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

Gnocchi “a la Parisienne”
Gnocchi with gruyere cheese and wilted spinach

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Main

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

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

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Dessert

.Friand
Lemon and yoghurt shortcake served with sorbet

Crème brulée
With langue de chat

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2 course meal – $34.00
3 course meal – $39.00

BYO wine only | Corkage $4.50 per person

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