Valentine’s Day at Caveau
Thursday 14th February 2013
Three course early bird menu – 5.30pm sitting
($110pp including french champagne on arrival and a red rose per couple)
Entree
Cured ocean trout, tomato jelly,
shellfish foam and pea mousse line or
Warm confit duck salad, seared foie gras,
fig puree and Peking style dressing
Main
Roasted lobster tail, crushed purple congo potatoes,
braised pork cheek, grape tomatoes, baby fennel and lobster jus or
Black angus fillet mignon, pommes
anna, spinach and bernaise sauce
Dessert
Bouche D’Affinois (cheese) with sultana paste and house made walnut bread or
Belgian chocolate mousse and raspberry pave, shaved white chocolate and fresh peach
________________
Three freshly shucked rock oysters
with smoked kingfish and ponzu
Cured ocean trout, tomato jelly,
shellfish foam and pea mousseline
Prawn and scallop escabeche, citrus fruits,
saffron, basil and shaved fennel
Warm confit duck salad, seared foie gras,
fig puree and Peking style dressing
Roasted lobster tail, crushed purple congo
potatoes, braised pork cheek, grape tomatoes
Black angus fillet mignon, pommes anna,
spinach and bernaise sauce
Bouche D’Affinois with sultana paste
and house made walnut bread
Belgian chocolate mousse and raspberry pave,
shaved white chocolate and fresh peach
Bookings essential.
Please email finedining@caveau.com.au
Posts
