Upcoming tastings, dinners and workshops.

They sell out quickly so keep an eye on our e-newsletters!

 

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Beaujolais Nouveau

When | Thursday November 21 st  2019 Lunch and Dinner
Where | Maison Vauron, 5 McColl Street, Newmarket
Cost | $60 pp Lunch and  $85pp  Dinner (both prices include a glass of Beaujolais Nouveau 2019)

Time to celebrate : Le Beaujolais Nouveau est arrivé! 

THE LUNCH menu

Plat de résistance:

Côte de porc fermier rôti, choux braisé, pommes Lyonnaises et sauce charcutière

Roasted free range pork rack, braised savoy cabbage, Lyonnaise potatoes, ‘Charcutiere’ sauce

Fromage:

½ St Marcellin de chez Bourdin affiné par nos soins

Matured St Marcellin cheese, served with grapes, dry fruits and preserves


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THE EVENING menu

Same menu as lunch time + apéritif and entrée

Apéritif:

Saucisson "Jésus" de Lyon et cervelle de canut (Lyon’s cured sausage, fine herbs and goat curd spread)

Entrée: 

Vol au vent “façon bouchée à la reine” sauce crémée aux champignons sauvages

Baked puff pastry, poached poultry, sweetbread, green asparagus and wild mushroom ragout

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Caviar Dégustation

When | Friday 29th of November - 6.30pm 
Where | L'Atelier du Fromage, 3 McColl Street, Newmarket
Cost | $175 pp

Everyone has heard of caviar, the height of luxury. Those tiny black pearls so exquisite in flavour and texture that people pay a king's ransom for the best.

Our Chef Gilles Papst will showcase 3 different caviars from the benchmark for caviar, Sturia  and of course there will be plenty of Champagne to wash it down.

For connoisseurs and also the uninitiated don’t miss this rare opportunity, check out the menu below.

First course with Vintage caviar : 

Beetroot cured Salmon, lemon vodka flavoured crème fraiche and buckwheat blinis

Second course with Oscietra caviar :

Confit Perla potatoes, soft poached quail eggs, green asparagus and smoked Espuma snapper

Third course with Prestige caviar : 

Grilled ocean beef eye fillet, toasted rye bread, watercress, horseradish and oyster emulsion

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