Canard à la Presse
Our exciting news at Philippe is that we are now offering the classic dish Le canard à la Rouennaise à la presse. Also known as Pressed Duck there are only a handful of restaurants around the world offering this dish: The Tour d’Argent in Paris, Ottos in London, À L’aise in Oslo, and Pasjoli in Los Angeles to name a few. We’re really excited to offer this classic dish in Melbourne.
Please call the restaurant to request this dish as only a very limited number is available at each service.
This dish is not available without pre-ordering.
Chef Philippe Mouchel prepares the classic dish Canard à la Presse from Rouen, Normandy, at his eponymous restaurant in June 2021. Melbourne, Australia.
Lobster Thermidor
The classic French dish Lobster Thermidor.
This made to order dish starts with a live Southern Rock Lobster which is carefully poached. Its meat is removed and then mixed with a sauce made with fish stock, herbs, and cream. It is finished off in the oven and then gratinated with Parmesan cheese in the salamander.
Please call the restaurant to pre-order with at least 48 hours notice.
Chef Philippe Mouchel prepares the classic French dish Lobster Thermidor
Barramundi “en croûte”
« Homage to Paul Bocuse »
This dish features barramundi from Humpty Doo in the Northern Territory. The barramundi is layered with a farce of seasonal seafood and vegetables and then baked to order with house-made puff pastry. The dish is presented and finished table-side with sauce Choron.
Please call the restaurant to pre-order with at least 48 hours notice.
Chef Philippe Mouchel and Restaurant Manager Tim Sawyer present the Barramundi “en croûte” tableside.
Whole truffle chicken
Our seasonal signature dish during truffle season. Slices of black truffle placed under the skin of the chicken, marinated for twenty four hours and then cooked in our rotisserie oven. Perfect for sharing, served with seasonal garnish and truffle jus.
This dish will be available during the truffle season.