Hotel Grand Mercure
3/50 Murray St
Pyrmont NSW 2009
30 March 2012
Cuisine: French
| Escargot de Bourgogne: | dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter |
| Pate Maisons: | armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette |
| Salt and Pepper Squid: | lightly coated in panko, fried with petite mesclun and capers and cornichons aioli |
| Salmon Roulade: | filled with light cream cheese, served with potato nest and passion fruit dressing |
| Bouillabaisse de Marseille: | traditional French seafood soup of mussels, fish fillets and prawns, cooked in tomato and seafood broth, served with garlic baguette |
| Mushroom and Leek Crepe: | crepe filled with baby mushroom, leek, chives and cauliflower puree served with Breton sauce |
| Fillet of Beef Tenderloin: | served with potato millefeuille and red wine jus |
| Cote de Veau: | veal tenderloin with champignon and chardonnay beurre blanc, served with potato croquette and seasonal greens |
| Loin of Lamb: | with wilted baby spinach, maple glazed pommes boulangere and thyme jus Citrus Marinated |
| Kangaroo Fillet: | on garlic pommes puree with a Dijon mustard and honey bordelaise sauce |
| Magret de Canard: | crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce |
| Citrus Marinated Tasmanian Salmon: | served on creamy crabmeat risotto and sauce vierge |
| Seafood Plate: | of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad |
| Chilli Prawns and Basil Linguini: | with garlic and lime juice, tossed with olive oil, roasted tomato concasse and fresh basil leaves |
| Vegetarian Risotto: | sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and Grana Padano cheese |
| Handmade Profiteroles: | with creme patissiere and mint chocolate sauce |
| Warm Sitcky Date Pudding: | with butterscotch and French vanilla ice cream |
| Classic Crème Caramel: | Kahlua Infused Chocolate Mousse |
| Chef Churned Hazelnut and Praline Ice Cream: | on shortbread and Grand Marnier caramel |
| Belgian Chocolate Gateau: | with pineapple and coconut candy |
| Fourme d'Ambert: | mild blue cheese - creamy texture and delicate bouquet |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 5.9 | 5.0 | 7.5 | 6.5 | 7.0 | 6.5 |
Group Shot
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Anthony Man & Xiao Lu
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Shimara Wang & Christine Lun
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Menu
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Mushroom and Leek Crepe: crepe filled with baby mushroom, leek, chives and cauliflower puree served with Breton sauce
.JPG)
Salmon Roulade: filled with light cream cheese, served with potato nest and passion fruit dressing
.JPG)
Salt and Pepper Squid: lightly coated in panko, fried with petite mesclun and capers and cornichons aioli
.JPG)
Pate Maisons: armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette
.JPG)
Escargot de Bourgogne: dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter
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Magret de Canard: crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce
.JPG)
Fillet of Beef Tenderloin: served with potato millefeuille and red wine jus
.JPG)
Citrus Marinated Tasmanian Salmon: served on creamy crabmeat risotto and sauce vierge
.JPG)
Seafood Plate: of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad
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Cote de Veau: veal tenderloin with champignon and chardonnay beurre blanc, served with potato croquette and seasonal greens
.JPG)
Chef Churned Hazelnut and Praline Ice Cream: on shortbread and Grand Marnier caramel
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Handmade Profiteroles: with crème patisserie and chocolate sauce
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Belgian Chocolate Gateau: with pineapple and coconut candy
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Warm Sitcky Date Pudding: with butterscotch and French vanilla ice cream
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