.
Available Tuesday to Saturday
.
Orders:
Can be placed between 10:00 am to 5:00 pm sharp.
Via SMS Philippe on 0419 636 304 (ensure you get confirmation of your order)
Please advise:
* pick-up time when ordering your meal, and;
* date if your order differs from the day of your SMS.
Payment on collection with cash or card (Amex accepted)
Please note the phone is unattended after 5 pm.
Do not try to place an order beyond the cut off time. Thank you.
Saturday nights are quite busy, so please consider ordering as early as possible.
.
Collection:
In person at Vatel Restaurant | from 5:00 pm to 6:30 pm.
BYO BAG please (cooler bag best to keep your food hot!)
.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
MENU
Every dish at Vatel is prepared by Chef Philippe from the entrees to the desserts…
.
Appetizer
.
GARLIC AND HERB BREAD $6.50
——
Entrée
.
HERB CRUMBED LAMB BRAINS $17.50
Sauteed mushrooms and jus
GNOCCHI A LA PARISIENNE $15.50
Wilted spinach and truffle sauce
DUCK LIVER PARFAIT $15.50
Pear and ginger chutney, gherkins and crostini
——
Main
.
BLUE SWIMMER CRAB SPAGHETTINI $25.50
Chilli, tomato and coriander
BARRAMUNDI FILLET $27.50
Pilaf rice, parsley relish and beurre blanc sauce
CHERRY DUCK $34.50
Free range duck magret, confit leg, black cherry sauce, pomme Darphin
TWICE ROASTED PORK BELLY $32.50
Wilted spinach, Paris mash, ravigote sauce
LAMB CASSOULET $32.50
Slow cooked lamb and sausage, white bean casserole
STEAK FRITES $34.50
Green peppercorn sauce and hand cut chips
——
Side Orders $8.50
.
Hand cut chips
Paris mash
Market vegetables
——
Dessert
.
CREPE SUZETTE $10.50
With suzette butter
CHOCOLATE AND HAZELNUT VARIATION $10.50
Raspberry coulis