Beef Burgundy, slow cooked in Red Wine with Carrots, Mushrooms and Thyme, Served with Homemade Alsatian Pasta
CONFIT DE CANARD
Confit of Duck Leg, Green Puy Lentils and Shallot Sauce
CASSOLETTE DE FRUITS DE MER AU CHORIZO
Mixed Seafood Cassolette with Chorizo, Potatoes, Tomatoes and Black Olives
RAVIOLES DE LAPIN AU CITRON CONFIT
Homemade Rabbit Ravioli with Preserved Lemons, Smoked Bacon, Spring Onions, Olive oil and Croutons
Duck Fat Potatoes with Rosemary and Sea Salt, Green Beans with Garlic and Parsley Butter, Pommes Frites, Homemade Spaetzle, Mediterranean Vegetable Ratatouille (all 10), Crisp Garden Salad (8)
Classic Crème Brûlée
Vanilla and Strawberry Vacherin with Meringue and Red Berry Coulis
with Vanilla Ice Cream and Hot Chocolate Sauce
Tarte Tatin aux Pommes
Caramelized Apple Tarte Tatin with Rum & Raisin Ice Cream
ICE CREAM AND SORBETS
Vanilla, Strawberry, Rum and Raisin and Lemon Sorbet
$6 / scoop
Palate Cleanser with Lemon & Lime Sorbet served with Vodka
Imported French Cheeses served with Fig & Plum Chutney and Bread.
Choice of One Cheese
White mould cows milk cheese from the Normandie region. Covered in a furry, fine rind which gives way to a sensational pale yellow interior. The rind has mild mushrooms aromas which are well balanced with the cauliflower cream flavor of the interior.
CROTTIN DE CHÈVRE
From the Poitou-Charentes region in the west of France, this cheese has a white rind with a pale yellow-white interior. The Crottin has a fudgy texture with mild hints of salt, yeast and acidity.
Selected by affineur Herve Mons, 1924 Blue is a full flavoured blue cheese from the Roquefort region. The paste is dense and buttery with a more mellow flavour than roquefort. The blue veins are well present and give the cheese pleasant spicy notes.
COMTÉ (24 MONTHS MATURATION)
Comté is the king of French cheeses. During a 24-month maturation, the 35kg wheels of cheese develop an amazing depth of flavour – the underlying sweet note is accompanied by a rich flavour of roasted nuts and subtle creamy, yeasty finish.
2010 Monbazillac “Cuvée des Anges” South West (375 ml) (FR) BTL$ 38/GL $14
2012 Muscat de Beaumes de Venise, Domaine de la Pigeade, Rhone Valley (375ml) (FR) BTL $46
Banyuls, Cuvée Du Dr Parcé, Roussillon (5 y/o) (FR) GL $14
Grand Marnier $10
Chataignes Pages (Chestnut) $10
Calvados Pays d’Auge Dupont $15
Poire William Brana $15
Chartreuse Verte $15
Delord Bas-Armagnac VSOP $15
Frapin Cognac VS 6Y/O $15
Vieux Marc Chateauneuf-du-Pape $15
DIGESTIF DEGUSTATION $21
Distilled from Apple cider, Calvados is made in Normandy. Gentle attack, followed by great aromatic intensity with green apple, geranium and minty hints.
MARC DE CHATEAU-NEUF DU PAPE-MONT-REDON
‘Marc’ brandy is a distilled spirit made from the grape skins and seeds that remain after the pressing of the must that has served to make wine. Spiced on the nose, it becomes round in the mouth with very rich roasted aromas.
Cognac is a brandy made from distilled white wine and produced in the French region of the same name. Fresh bouquet. Its palate is round and complex with notes of coffee, orange and a light, long finish.
All our ingredients might not be listed, please advise the team if you have any allergies or special diet.
Please note a minimum spend of $30 p.p. on food is required.
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