à la maison

Our version of the classic New-York cheesecake, made with cream cheese, short crust biscuit, almond biscuit with Cointreau marinated sultana and apricot jam.

Gâteau Basque and 375ml Les Lions de Suduiraut Sauternes 2015.

Enjoy the joy of spring with this sparkling spritz cocktail set, 750ml NV Monmousseau cuvee JM methode traditionnelle sparkling wine, 100ml Rin Quin Quin a la Peche Aperitif (peach liquour) makes five sparkling spritz cocktails

Enjoy 150ml of classic Vodka martini, includes two 50mlTasmanian sheep’s whey vodka, one Australian vermouth dry by Maidenii, olives to garnish

Enjoy 150ml of classic gin martini includes two 50ml Australian Sheep Whey gin from Tasmania one 50ml Australian dry vermouth by Maidenii olives garnish

A hamper for your “zoom” get together with 2 x chocolate & raspberry choux pastries; 2 vanilla panna cotta with spiced caramel; 2 x gâteaux Basque

Classic baked cheese cake from the Basque region.

A hamper for your “zoom” get together with charcuterie, cheese, baguette, and a bottle of white wine. Buy one for yourself and buy one for your buddies!

A hamper for your “zoom” get together with charcuterie, cheese, baguette, and a bottle of red wine. Buy one for yourself and buy one for your buddies!

Traditional recipe of imported snails from Burgundy in tomato fondue, fresh herbs, and parsley & garlic butter

Beetroot cured Ora King Salmon with blini and dill cream.

Pate en croute with chicken, pork, foie gras, mushrooms, pistachio & pickles

A classic winter warmer; onions, beef stock, apple cider, gruyere and croutons.

Goat and blue cheese soufflé with blue cheese sauce.

Mayura station wagyu steak tartare served with shallots, capers, cornichons, parsley, and house made mayonnaise.

A selection comprising wagyu bresaola, prosciutto, saucisson, country terrine, pork rillettes, house pickles

10 hours slow confit spring lamb shoulder, Mount Zero organic chickpea and freekeh salad, spiced lamb jus

Mayura Station chocolate-fed wagyu rump-cap. Pomme fondant, pepper sauce

Our salmon fillet en croute, garnished with a prawn farce and spinach, wrapped in pastry and served with a sauce vierge.

A delicate fish dumpling with shellfish bisque and basmati rice pilaf. A specialty of Lyon.

Rotisserie duck breast, seasonal garnish, braised duck leg and jus.

Slow braised beef cheek in dark beer and ginger bread, served with sauteed spatzle

Chef Philippe’s signature whole rôtisserie chicken. Under skin herb butter. With Lechefrite potatoes and jus.

Charcoal grilled tenderloin with pepper sauce and seasonal garnish.

Desiree potatoes cooked in milk and cream with garlic, thyme and nutmeg; topped with cheese then baked until golden brown.

Freshly baked baguette and French butter

Gâteau Basque and 375ml Les Lions de Suduiraut Sauternes 2015.

Chef Philippe’s classic Choux au Chocolat.
Filled with chocolate cream and raspberry.

Chef Philippe’s classic apple tart with mascarpone cream.

Two crepes with orange caramel sauce, citrus butter, orange segments and 50ml Grand Marnier. Serves two.

Nothing beats baking fresh cookies at home. Treat yourself with scrumptious home-baked chocolate chip cookie dough. Beats sourdough any day! With White chocolate, Milk chocolate, Dark chocolate chips. Baking instructions provided.

3 x 50gm of cheese, 1 blue, 1 soft & 1 hard, apple jelly, walnut bread 

Chef Philippe’s classic lemon tart

Our version of the classic New-York cheesecake, made with cream cheese, short crust biscuit, almond biscuit with Cointreau marinated sultana and apricot jam.

Classic baked cheese cake from the Basque region.

100ml Gin by Prohibition Liquor Co and 2 x 180ml Strangelove No 8 Indian tonic

Plymouth gin, vermouth, Campari 100ml

2017, Shiraz, Pyrenees Aus
{exclusively bottled for Philippe by M Chapoutier}