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The Weekend Australian - Travel - - Travel -

Soupe a l’oignon: French onion soup with gruyere crou­ton ($12)

Steak tartare: finely chopped eye fil­let, lightly spiced, served with melba toast ($19 or $30)

Lapin Cata­lan: braised rab­bit with chorizo, tomato and pep­pers, served with saf­fron rice pi­laf ($31.50)

Carre d’ag­neau grille a la Maro­caine: grilled dou­ble cut­let of lamb, bean and pea ragout, mer­guez sausage and rose­mary jus ($31.50)

Souf­fle au choco­lat: hot souf­fle with choco­late sauce and vanilla bean ice cream ($18.50)

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