749 Mount View Rd
Mount View NSW 2325
20 November 2015
Cuisine: French
15.5/20 (SMH 2016)
Head Chef:
Robert Molines
| Entrées: | Butterflied Tea Smoked Quail, Caramelised Cotechino, Salad of Fresh Peach, Hazelnut Dressing |
| Crumbed Zucchini Flowers filled with Goats Cheese, Petite Salad, Tomato Relish | |
| Baked Figs filled with Gorgonzola wrapped in Prosciutto, Petite Salad, Gorgonzola Cream | |
| Housemade Linguini Tossed with Diamond Clams, Basil Pesto, Cherry Tomatoes | |
| Tomato and Beetroot Salade with Buffalo Mozzarella, White Anchovies on Freshly Grown Rockette | |
| Warm Asparagus Tarte, Steamed Asparagus Spears, Binnorie Dairy Feta, Sage Hollandaise | |
| Mains: | Twice Roasted Hunter Duckling on Braised Cabbage with Speck, Orange Glaze |
| Noisettes of Venison, Juniper Baked Celeriac, Baby Carrot, Black Currant Jus | |
| Veal Fillet wrapped in Prosciutto, Roasted Jerusalem Artichoke, Cavalo Nero, Champignon Sauce | |
| Rustic Braise of Suckling Pig Shoulder and Hock, Roasted Onions and Turnips, Pork Jus | |
| Dessert: | Apple Beignets, Salted Caramel, Crumble, Praline Ice Cream |
| Nougat Parfait, Molines et Fils Red Wine Syrup, Blueberries, Dark Chocolate | |
| Chocolate Mousse, Raspberry Coulis, Honeycomb, Fresh Berries, Meringue |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.1 | 8.0 | 6.5 | 6.5 | 4.0 | 7.0 |
Group Photo
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Restaurant
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Restaurant
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Amuse Bouche (Polenta)
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Warm Asparagus Tarte, Steamed Asparagus Spears, Binnorie Dairy Feta, Sage Hollandaise
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Housemade Linguini Tossed with Diamond Clams, Basil Pesto, Cherry Tomatoes
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Tomato and Beetroot Salade with Buffalo Mozzarella, White Anchovies on Freshly Grown Rockette
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Crumbed Zucchini Flowers filled with Goats Cheese, Petite Salad, Tomato Relish
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Butterflied Tea Smoked Quail, Caramelised Cotechino, Salad of Fresh Peach, Hazelnut Dressing
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Baked Figs filled with Gorgonzola wrapped in Prosciutto, Petite Salad, Gorgonzola Cream
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Veal Fillet wrapped in Prosciutto, Roasted Jerusalem Artichoke, Cavalo Nero, Champignon Sauce
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Rustic Braise of Suckling Pig Shoulder and Hock, Roasted Onions and Turnips, Pork Jus
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Noisettes of Venison, Juniper Baked Celeriac, Baby Carrot, Black Currant Jus
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Twice Roasted Hunter Duckling on Braised Cabbage with Speck, Orange Glaze
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Apple Beignets, Salted Caramel, Crumble, Praline Ice Cream
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Nougat Parfait, Molines et Fils Red Wine Syrup, Blueberries, Dark Chocolate
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Chocolate Mousse, Raspberry Coulis, Honeycomb, Fresh Berries, Meringue
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Petit Four
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