Chef prepared restaurant meals - designed to be simply reheated and eaten. 


Pickup only. 



Charred Asparagus, creamed leek, potato, herb velouté (v, nf, gf)


Seafood Pithivier, confit garlic, garden herbs, bouillabaisse sauce (nf)


Duck and Pork Roulade, pea puree, pea and mint salad, fig jam (nf, df, gf)


Beef Tartare, cornichons, capers, shallots, egg, parsley, truffle vinaigrette (nf, df, gf)


Sesame seared Yellow Fin Tuna, green bean salsa, charred cucumber, garden herbs (nf, df, gf)



Pan Fried John Dory, clams, braised fennel, roast garlic cauliflower puree, liquorice (nf, gf)


Pork Belly Cassoulet, spicy sausage, pistou, cider sauce (nf, gf)


Charred Duck Breast, Confit beetroot, red cabbage choucroute, celeriac puree, sauce Bigarade (nf,gf)


Charred Eye Fillet, gratin potato, roast red onions, broad beans, red wine braised carrots (nf, gf)


Pan Fried Gnocchi Parisienne, spring vegetables, pine nuts, lemon & parsley sauce (v)



Apple, Cinnamon and Raisin Flaugnarde, classic French baked flan, Vanilla cream (v, nf)


Chocolate Fondant, self-saucing chocolate pudding, poached pear, Chantilly cream (v, nf)


Crepe Suzette, crepes filled with crème pâtissier, orange Grand Marnier sauce (v)


Lavender Crème Caramel, honey caramel, flourless orange cake and curd, blueberry jam   (v, gf)


Hazelnut Parfait, banana bread, toasted hazelnuts, white chocolate (v)

Three Course Meal