Curly Lettuce with Shallot-Dijon Mustard Dressing, Croûtons, Red Wine Vinegar Dressing, Sautéed Back Bacon Bits, Poached Egg

Romaine Lettuce , Green Bellpeper, Tomatoes Cherries, Black Olive, Tuna, Anchovies, Boilled Egg, Springs Onion Olive Oil Dressing

Marinated Roasted Goat Cheese on White Country Bread, Rucola Salad, Curly Lettuce. Red Yellow, Capsicums, Hazelnut Oil

Head of Romaine Lettuce with Authentic Caesar Dressing - no Anchovies-, Grilled Chicken or Bacon Bits, Quail Eggs, Crispy Grana Panado Parmesan Tuiles, Croûtons

Roasted Camembert Cheese on White Country Bread, Mixed Green Salad, Red Yellow Capsicums, Sesame Oil Dressing

Fresh Tagliatelle Pasta with Sautéed Chili Peppers, Tomato Coulis, Black Olives, Garlic, Provençale Olive Oil and Shaved Grana Panado Parmesan

Saffron Linguini Pasta, Peeled King Prawns, Chopped Garlic, Chili, Pitted Black Olives, Italian Parsley

Roasted Filet of Tasmanian Salmon, Topped with Parsleyed Potato Rosti, Spinach Leaves, Madagascar Green Peppercorn Sauce

On-The-Shell Poached of Mussels with Mariniere Sauce

Sautéed Kintamani Chicken -Dark Meat-, Juice of the Cooking with Bacon Strips, Peeled Grelot Onions, Thyme, Garlic Confit, Shallots, Pommes Cocottes

Sautéed Filet of French Duck in Caramelized Vinegar Sauce with Peeled Orange Segments, Orange Zests, Potato Maxim’s, Mesclun-Rucola-Red Beet Salad

Knife-Cut Raw Prime Beef Tenderloin Mixed with Tartar Sauce -Dijon Mustard, Cornichons, Capers, Parsley, Olive Oil, Vinegar, Tabasco, Worcestershire Sauce- with Egg Yolk and French Fries

Grilled Beef Ground of Rumsteak and Wagyu Scraps,Green Peppercorn Sauce, Potato Maxim’s

New Zealand Lamb Shoulder Sautéed then Oven-Roasted for 7 Hours in Bouquet Garni, Coriander, Crockpot-Served with Garlic Confit, Pommes Cocottes

Braised and Roasted Pork Shank, Natural Jus with Lentils Confit from Le Puy, France and Sautéed Grelot Onions

Sautéed Frog's Legs, Garlic, Lemon juice, white wine , Parsleyed Butter Sauce- Served with White Rice

Sautéed Pork and Veal Saint-Guilhem Sausage from Haut-Languedoc, France and Served with Home-Made Mashed Potato or French Fries

“Nantaise Sauce”Served with mashed green peas and potatoes

Brioche-Crumbed and Sautéed Breast of Kintamani Chicken, Stuffed with Paris Ham and Ementhal swiss-Cheese Served with Dijon Mustard Sauce, Home-Made Friench Fried Potatoes and Mesclun Salad

Slow-Cooked Duck Leg, New Potatoes, Garlic Clove and Rucola Salad

Sautéed Prime Australian Beef Tenderloin, Madagascar Black Peppercorn Sauce with the Chef’s ‘Quiet Twist’, Potato Maxim’s or French Fries

Grilled Nebraska Striploin Steak , Topped with a Pat of Fresh Parsleyed Garlic Butter, French Fries and Mesclun Salad

Minced Oxtail, Minced Australian Rumsteak and Minced Short Rib, Slowly Braised in Red Rhône Wine Sauce with Grelot Onions, Signature Mashed Potato ‘Au Gratin’

Roasted Australian Rack of Lamb,Served with Natural Jus, Potato Maxim’s and String Bean

Roasted then Grilled Chef’s Coarse-Grained Tripe Sausage-Like Made with Pork, Chitterlings, Pepper, White Wine, Onion and Seasonings with Strong Dijon Mustard Sauce, Chef’s Fries or Mashed Potatoes

Slow-Cooked Dry White Cannellini Beans Stew in Bouquet Garni and Goose Fat with Duck Leg Confit, Cured Bacon Chunks, Rind of Pork -Couenne- Sausage, Lightly Gratiné ‘à la Persillade’ -Garlic and Parsleyed Bread Crumbs-

Grand Marnier Soufflé Bottomed with Grand-Marnier Soaked Sponge Finger Biscuits

Fresh Strawberry Segments, Strawberry Coulis, Nougatine Ice Cream

Confit and Caramelized Sliced Pear in Light Puff Pastry, Vanilla Whipped Cream and Vanilla Ice Cream

Traditional Vanilla Custard Caramelized ‘Old Style’ with Hot Iron Marker

Uncooked Gianduja Dark Chocolate Sponge Cake with Chocolate Vanilla Sauce and Vanilla Ice Cream

Passion Fruit, Raspberry, Mango, Chocolate, Vanilla, Nougatine

Lemon Soufflé with Side-Serving of Strawberry Sauce

Gargantuan Light Puff Pastry Gorged with Layers of Strawberries, Fresh Rhubarb Marmelade, Whipped Cream and Strawberry Coulis

Pie Dish Made of Layers of Genoise Biscuit with Vanilla Ice Cream and Raspberry Sorbet, Topped with Italian Meringue, Strawberry-Raspberry Coulis

‘À La Minute’ Warm Individual Thin Fuji Apple Tart ‘À La Mode’ -with Vanilla Ice Cream-

Choux-Pastry Filled with Vanilla Ice Cream, Side-Serving of Hot Chocolate Sauce