Tag Archives: set menu

New Year’s Eve

Tuesday 31 December 2019event_NYE_sydney_2013

Dégustation Menu

.
The end of the year is coming soon and at Vatel we like to celebrate New Year’s Eve!

Please find below the menu for Tuesday, 31 December 2019.
We will be opened from 6pm on that particular night.
.

* * * * *

Soufflé
Blue swimmer crab and corn soufflé
~
Trou Normand
Calvados sorbet
~
Duck 
Roasted duck suprême, confit leg, mesclum leaves, pomme Macaire and black cherry sauce
~
Weiss Chocolate tart
Vanilla bean ice cream
~
Macaron
And lemon curd

* * * * *
.

$85.00 per person
BYO wine only
Corkage $4.50 per person

Book now to ensure your place at this event.

For bookings:
Telephone (02) 9181 3961
SMS 0419 636 304
Email eat@vatelrestaurant.com.au

Please reserve your table early as we have been booked out for the past few years on this occasion.
We will send you a text for you to confirm your booking and number of guests the day before.

Looking forward to see you all, and in the meantime Merry Christmas and all the very best for the New Year!

Christmas Party at Vatel

Friday 6 December 2019

 

Set Menu

.
Please join us to celebrate Christmas and be entertained by our band VIVA THE DUO with Corinne Andrew.

It will also be the occasion to review the year that was at Vatel, 2019!

Looking forward to seeing you all and don’t forget, a Santa Hat is”de rigueur” for the night!

Dinner will be served at 7.30 pm sharp.

* * * * *

CHILLI PRAWN AND AVOCADO SALAD
Cucumber, cos lettuce and coriander
~
SlOW ROASTED SCOTCH FILLET
Grain mustard and cabernet jus, Paris mash
viva the duo with corinne andrew
~
PASSION FRUIT SOUFFLE
Vanilla bean ice cream.
* * * * *

$62.50 per person
BYO wine only
Corkage $4.50 per person

Book now to ensure your place at this event.

For bookings:
Telephone (02) 9181 3961
SMS 0419 636 304
Email eat@vatelrestaurant.com.au

Regional Dinner: La Provence et Roussillon

Wednesday 09 November 2016regional_Provence

I will be hosting a Regional dinner on La Provence et Roussillon.
There will be a cooking demonstration on the making of macaroons.

Dinner will be served at 7.30 pm sharp.
Bookings are essential.

Looking forward to see you all.

* * * * *

Soupe de crabe, rouille au saffran
Blue swimmer crab soup with saffron aioli
~
Roti d’agneau au fenouil et piments rouge, légumes Provençale
Roasted lamb rump with fennel and chilli seasoning, Provencale vegetables
~
Macarons aux amandes et abricot, sorbet framboise
Almond and apricot macaroons, raspberry sorbet

* * * * *

$48.00 per person
BYO wine only
Corkage $4.00 per person

Book now to ensure your place at this event.