First Course:
Beef Tartare with Quail Egg, garlic croutons and balsamic reduction
We enjoyed a sneak taste of this a little while back so we're really happy to see it has made it onto the new menu.
Second course:

Caramelised Scallop, Potato Blini, Mushroom Duxelle, Horseradish Foam
Second course:
Caramelised Scallop, Potato Blini, Mushroom Duxelle, Horseradish Foam
I do wax lyrical over the scallops and these are as good as the others I've had before but the combination of potato blini, mushrooms and horseradish raise them to another level.
Main course:

Lamb Loin on Savoy Cabbage & Bacon Salad, Minted Gnocchi and Sultana Jus
Main course:
Lamb Loin on Savoy Cabbage & Bacon Salad, Minted Gnocchi and Sultana Jus
the minted gnocchi are a very clever way of introducing mint into the dish, the smokey bacon and cabbage is delightful, quickly cooked so there's still some crunch.
Onto desserts:
Coconut Pannacotta, Pineapple Carpaccio, Almond Biscotti
Assiette of:
Passionfruit Jelly
The details:
Les Boucheries Parisiennes
268 Toorak Road, South Yarra
Phone: (03) 8256 1636
Open:
Lunch - Tuesday to Sunday: 12pm to 2.30pm
Dinner - Tuesday to Saturday: 6pm to late
Web:
www.lesboucheries.com.au
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