Available on Tuesday ~ Wednesday ~ Thursday

Reservations via SMS to Philippe on 0419 636 304

(before 5 pm preferred)

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

SET PRICE

Main and Dessert $57.00

or
Entree and Main $62.00

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

.

Entrée

HERB CRUMBED LAMB BRAIN  Sauteed mushrooms and jus

DUCK LIVER PARFAIT  Pear and ginger chutney, gherkins and crostini

BURGUNDY SNAILS Garlic snails served in shell – ½ Doz(I)

TRUFFLE RAVIOLI  white wine sauce

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

——

Main

BLUE SWIMMER CRAB SPAGHETTINI  Chili, tomato and coriander(I)

BARRAMUNDI A L’ANTILLAISE  in hot pot , tomato and coconut, Pilaf rice (I)

BERKSHIRE PORK  Sauerkraut, cider sauce and Paris mash

LAMB CASSOULET  in hot pot, chorizo and white bean casserole

CHERRY DUCK  free range duck magret, confit leg, black cherry sauce, pomme Darphin

——

Dessert

RASPPBERRY FINANCIER  Pistachio ice cream

CRÊPE SUZETTE Candied oranges, ice cream and suzette butter

CRÈME BRULEE Served with langue de chat

CHOCOLATE AND HAZELNUT GATEAU   Creme chantilly and raspberry compote

VATEL’S ICE CREAM LAYERS Lemon curd Macarons

Should you have any food allergy, please inform our waiter

.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BYO wine only | Corkage $7.00 per person

Seafood origin A=Australian, I=imported, M=mixed

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

menu subject to changes on the night