Eat Taste Create was a big event at Vatel towards the end of 2015.
This community project organised by the City of Canada Bay council is identify new ways to minimise waste and therefore reduce our landfill.
A video clip of the night at Vatel has just been released for all of you to enjoy!
Thursday 27 August 2015.
I will be hosting a regional dinner Thursday 27 August. The region will be Le Perigord.
There will be a cooking demonstration on the making of puff pastry.
Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.
You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.
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Salade au chèvre
Goat’s cheese salad with winter leaves and grilled vegetables
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Petit salé de porc, confit de canard, pomme duchesse et lentilles Dupuy
Salted porc, duck confit, Dupuy lentils and pomme duchesse
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Gateau au noix
Walnut tourte and pistachio ice cream
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$48.00 per person
BYO wine only
Corkage $3.50 per person
Thursday 30 April 2015.
I will be hosting a regional dinner Thursday 30 April. It’s windy Brittany!
There will be a cooking demonstration on the filleting of fish.
Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.
You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.
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Crème Dubarry aux crevettes
Light cauliflower soup and shrimp cooked in ‘Court Bouillon’
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Saint Pierre au beurre blanc
Steamed John Dory, desirée potato, winter greens and beurre blanc sauce
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Gateau Nantais
Almond shortcake flavoured with Rhum, vanilla bean ice-cream
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$48.00 per person
BYO wine only
Corkage $3.50 per person
Vatel revisits the French classics of yesteryear, offering wholesome, luscious dishes at affordable value.
The Brasserie night menu is available
The Brasserie Night Menu changes on a regular basis.
Also, ‘a la carte’ menu available every night.
Thursday 19 March 2015.
I will be hosting a regional dinner Thursday 19 March, on a region of France often forgotten, L’Auvergne!
There will be a cooking demonstration on the preparation and cooking of duck.
Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.
You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.
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Aligot au pain
A light bread and gruyère soup
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Canard a l’aigre-doux
Tinder Creek duck, breast and confit leg with cherries and potato fritter
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La frognade
Vanilla bean tart and apricot sorbet
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$48.00 per person
BYO wine only
Corkage $3.50 per person
Vatel Restaurant is the recipient of the City of Canada Bay’s Environmental Business Award for 2014.
Friday 24 October 2014It is hard to believe that it has been ten years since we first opened our doors at Vatel.
Over the years we have enjoyed your patronage and friendship, first at 374 Lyons Road Russell Lea, and now at 188 Lyons Road Drummoyne.
For the occasion I have prepared a three course meal for $70.00 per person.
There will also be live entertainment with Viva the Duo with Corinne Andrews.
Looking forward to your company on Friday 24 October for a very special night!
Dinner will be served from 7:30 pm.
For bookings please call (02) 9181 3961
or email at eat@vatelrestaurant.com.au
or call Philippe direct on 0419 636 304.
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Vatel’s in-house smoked salmon served with avocado and crostini
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Rôti de bœuf forrestière
Beef tenderloin with forest mushroom and cognac sauce, served with Paris mash and mixed leaves
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Tarte aux Fruits de la passion
Passionfruit tart served with vanilla bean ice-cream
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Includes entertainment with our live band Viva the Duo with Corinne Andrews.
$70.00 per person
BYO wine only
Corkage $3.50 per person
Thursday 4 September 2014I will be hosting a regional dinner on Le Béarn, a small enclave between Pays Basque and Gascony regions in the South West of France.
Le Béarn was the birthplace of Henry IV one of our nicest King of France, circa 1589!
Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.
You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.
* * * * *
Garbure Béarnaise
Gratin of garden vegetables, duck confit and salted pork served with a fresh herbs broth
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Carré de bœuf cuit en croûte de sel, sauce béarnaise et pommes frite
Roasted rib eye cooked in salt crust, Béarnaise sauce and pommes frites
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Tarte aux Pruneaux
Prune tart with cognac, served with lemon ice cream
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$48.00 per person
BYO wine only
Corkage $3.50 per person
As we get closer to the seventieth anniversary of D-Day, I though we should visit Normandy for our next regional dinner on Thursday 15 May.
Please find below the menu for that particular evening. Dinner will be served at 7.30 PM sharp.
The cooking demonstration will be how to make a ‘family favourite’- Gnocchi à la Parisienne!
You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.
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Pain de poisson aux crevettes
Seafood terrine with shrimp, served with pickled vegetables and crème fraiche
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Fillet mignon de porc au cidre
Pork tenderloin with roasted apples and cider sauce
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Tarte bourdaloue
Pear frangipane tart and berry ice cream
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$48.00 per person
BYO wine only
Corkage $3.50 per person
I will be hosting a regional dinner on Le Bordelais.
On this night I will also introduce a new form of cooking: the versatility of induction for the green chef!
Bookings are essential.
We look forward to see you all from 7.15pm for a 7.30pm start.
Langoustines
Scampi tails cooked in “court bouillon” served with risotto and fresh herbs
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Entrecôte de Veau Bordelaise
Veal rack served with eshallot and red wine sauce, Pomme Macaire and mixed leaves
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Gateau au chocolat
Vatel’s chocolate mud cake, Raspberry ice cream
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$48.00 per person
BYO wine only
Corkage $3.50 per person
Book now to ensure your place at this event.