Available on Tuesday ~ Wednesday ~ Thursday

Reservations via SMS to Philippe on 0419 636 304

(before 5 pm preferred)

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SET PRICE

Main and Dessert $50.00, or
Entree and Main $55.00

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Entrée

HERB CRUMBED LAMB BRAIN  Sauteed mushrooms and jus

PATE GRAND MERE  Veal and pork terrine, pear and ginger chutney

BURGUNDY SNAILS Garlic snails served in shell – ½ Doz

BERRY SOUP  Lentil and truffle soup served with croutons

TWICE-BAKED GOAT’S CHEESE SOUFFLE  Figs and mesclum leaves

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Main

TRUFFLED SPAGHETTINI  Handmade pasta, truffle sauce with organic egg

SNAPPER ‘a L ANTILLAISE’ Cooked in clay pots with coconut, tomato, light spices, Pilaf rice

NORMANDY DUCK Free range duck magret, confit leg, roasted apples, Calvados sauce

HERB CRUSTED LAMB TENDERLOIN  Provencale vegetables and olive jus

TWICE ROASTED PORK BELLY  Wilted spinach, Paris mash, ravigote sauce

STEAK FRITES Green peppercorn sauce, hand cut chips

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Dessert

RASPBERRY FINANCIER  Almond shortcake served with ice cream

CRÊPE SUZETTE Candied oranges, ice cream and suzette butter

CRÈME BRULEE Served with langue de chat

CHOCOLATE FONDANT Caramel ice cream

VATEL’S ICE CREAM LAYERS Lemon curd Macarons

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BYO wine only | Corkage $6.00 per person

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

menu subject to changes on the night