Do it the
Allô way

Baked truffled camembert cheese served with bread and figs compote.

Beef tenderloin and foie gras seared to perfection served together with classic layered potato and seasonal vegetables.

Baked bone marrow with chicken ham sauce topped with basil served with bread.

Linguine simmered in mushroom ragout and topped with melt in your mouth beef cheek.

Homemade Valrhona dark chocolate ganache bar on a feuillantine base.

The whole duck leg is roasted slowly in its own fat until meltingly tender and served with creamy potato puree and orange
balsamic vinegar glaze.

Crusted lamb rack served with truffled lamb jus, carrot puree and seasonal vegetables.

Homemade lemon curd finished with meringue in a tart shell.

Creamy and flavourful soup made from freshly caught lobsters.

French duck breast pan-seared to perfection, served with creamy potato puree, seasonal vegetables and balsamic glaze.

Linguine sauteed with garlic, chili, extra virgin olive oil and mixed mushrooms.

Pan seared barramundi served with balsamic glaze, slow cooked aubergine blended with onions and balsamic roasted
vine ripened tomatoes.

Pan seared salmon served with caviar cream sauce, slow cooked leek in butter and smooth carrot puree.

Vanilla infused cream pudding accompanied with cinnamon poached pear slices.

Linguine simmered in spicy tomato sauce and topped with succulent prawns.

Shredded potatoes pan fried to perfection in french butter topped with scrambled eggs & 1 slice of australian wagyu
sirloin

Salad of smoked duck and mandarin orange supreme

Flavor blend of tomato and gastrique, with a touch of basil.

Slow roasted juicy and tender whole spring chicken served with classic layered potatoes, balsamic glazed tomatoes and seasonal vegetables.