104 Willoughby Rd
Crows Nest NSW 2065
26 March 2015
Cuisine: French
Head Chef:
David Walford
| Course 1: | Escargots with Persillade and Fresh Baguette |
| Course 2: | Freshly Shucked Natural Oysters with Champagne & Eschalotte Vinegar |
| Course 3: | Bacon Wrapped Scallops with Cauliflower Puree, Salmon Roe & Citrus Dressing |
| Course 4: | Pan Roasted Salmon Fillet a La Nicoise with Confit Tomatoes and Black Olive Vinaigrette or Roasted Beef Fillet with Potato Gratin & Truffled Mushroom Jus |
| Course 5: | Rhubarb Creme Brulee or Chocolate Marquise with Cointreau Ice Cream |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 5.8 | 5.0 | 7.5 | 6.5 | 6.0 | 6.0 |
Group Shot
Group Shot
Le Bouchon French Bistro
The Restaurant
Menu
Table Setting
Escargots with Persillade and Fresh Baguette
Freshly Shucked Natural Oysters with Champagne & Eschalotte Vinegar
Bacon Wrapped Scallops with Cauliflower Puree, Salmon Roe & Citrus Dressing
Pan Roasted Salmon Fillet a La Nicoise with Confit Tomatoes and Black Olive Vinaigrette
Creamy Mash Potato
Roasted Beef Fillet with Potato Gratin & Truffled Mushroom Jus
Chocolate Marquise with Cointreau Ice Cream
Rhubarb Creme Brulee