Regional Dinner: L’Auvergne

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Thursday 19 May 2022


L’AUVERGNE

 

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I will be hosting a regional dinner Thursday 19 May 2022

The region will be ” L’ Auvergne”

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

SMS Philippe on 0419 636 304

There will be a cooking demonstration as well as a presentation on the region!

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Soupe Auvergnate
Ploughman soup with Gruyeres croutes
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Braise de Boeuf, sauce Diable
Slow cooked beef, Paris mash, shallot and gherkins jus
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Piquenchagne aux poires
Pear tart with vanilla cream
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$70.00 per person
BYO wine only
Corkage $5.50 per person

Vatel’s Take Away menu

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Vatel Restaurant is now offering a Take Away menu.

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This follows the NSW Government’s announcement on 23 March 2020,  for increased restrictions across the state to deal with the public health risk of COVID-19.

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Visit our TAKEAWAY MENU page for items on the menu and for details of how to order, so that you can enjoy Vatel Restaurant meals at home.

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Earth Hour Dinner

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Saturday, 30 March 2019

Earth hour dinner

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    SET MENU

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Vegetable Layers
With a salad of marinated feta, red wine reduction
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Veal medaillions
Autumn greens, polenta crisps and sauvignon jus
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Pear croustade
Berry coulis and vanilla cream
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3 course meal – $60.00
BYO Wine only
Corkage – $4.50 per person
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Book early to avoid disappointment.
Contact us by phone: (02) 9181 3961
or call Philippe direct on 0419 636 304
Or email: eat@vatelrestaurant.com.au

Regional Dinner: Languedoc et Roussillon

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Thursday 13 September 2018

Languedoc et Roussillon

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I will be hosting a regional dinner Thursday 13 September. The region will be Languedoc et Roussillon.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

There will be a cooking demonstration as well as a presentation on the region

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Kirr Royale on arrival:
Sparkling wine and crème de cassis $8.00/glass

Salade de crevettes et calamars, sauce aioli
Prawn and squid salad, greens and garlic mayonnaise
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Cassoulet
Casserole of lamb, duck confit, pork and veal sausage, white beans
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Crème Catalane
Aniseed flavoured crème brulée and almond croustillants
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$50.00 per person
BYO wine only
Corkage $4.50 per person

Regional Dinner: La Charente

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Thursday 12 October 2017

La Charente

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I will be hosting a regional dinner Thursday 12 October. The region will be La Charente.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

There will be a cooking demonstration on the making of crème brulée.

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Kirr Royale on arrival:
Sparkling wine and crème de cassis $7.50/glass

Mouclade
Mussels cooked with shallot, curry and white wine.
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Choux farci à l’agneau, pomme boulangère
Lamb parcel served with oven baked potatoes and onion gratin.
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Galette Charentaise
Candied fruit shortbread, raspberry ice cream.
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$48.00 per person
BYO wine only
Corkage $4.00 per person

Regional Dinner: La Provence et Roussillon

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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.

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

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

Book now to ensure your place at this event.

Regional Dinner: L’Aquitaine

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Wednesday 21 September 2016

L’Aquitaine

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I will be hosting a regional dinner Wednesday 21 September. The region will be L’Aquitaine.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

There will be a cooking demonstration on the making of crêpes.

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Farci de calamar
Squid farci with risotto and spicy tomato sauce
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Paleron de bœuf carrotte
Slow cooked beef, carrot purée, pomme Dauphine and red wine sauce
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Crêpe soufflé au Cointreau
French pancake with Cointreau custard and orange sauce
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$48.00 per person
BYO wine only
Corkage $4.00 per person