Restaurant Menu
Plat du jour (only available for lunch), with a side dish and wine 3
Appetiser
Potato & Leek soup with chive 6
Marinated olives & almonds 6
Entrée
Ragout of Burgundy snails, button mushrooms, lardons, parsley cream, veal & garlic jus 17
Salad of heirloom carrot, breakfast radish, Kalamata olive & orange 16
Chicken liver & foie gras parfait, pickled beetroot, young herbs & brioche 19
Seared scallops, leek terrine ‘presse’, shallots, pancetta, chives & chardonnay 19
Duck breast lightly cured in orange with a peach, watercress, basil & black olive salad 19/38
Main
Pan roasted Barramundi fillet (Cone Bay, WA) with potatoes, apple & samphire 38
Salmon fillet with white carrot, pickled pear and English watercress 37
Gippsland rabbit, crisp courgette flower with pea & tarragon mousse, confit lemon 37
Black Angus scotch fillet (John Dee, Qld), sauce béarnaise, pommes frites 39
Roasted veal loin & sweetbreads, shallots, sorrel, bacon, prawns & Champagne 35
Caramelised shallot, tomato & goats cheese tart, mushroom purée, radish & white grape 31
Sides
Pommes Frites 9
Oak leaf salad, goats cheese, walnuts & raspberry vinaigrette 9
Kipfler potatoes roasted in duck fat 9
Dessert
Strawberry soufflé, Lemon Verbena ice cream 17
Nougat parfait of macadamia, mango, salted caramel & white chocolate sable 17
Cold chocolate fondant, blackberries, lemon sorbet and Chantilly 17
Petit fours (per person) 7
European cheese selection
40g serve, lavosh, fresh grapes & quince paste
Le Papillon Roquefort
Aveyron, France. Blue mould. Ewe’s milk. Aged 3 months 15
Lingot Du Pelussin
Rhone-Alpes, France. Washed rind / mould ripened goat’s milk. Aged 6-8 weeks 14
Ossau Iraty
Basque, Pyrenees. Semi hard. Ewe’s milk. Aged 2-5 months 15
Marcel Petite Comte AOC
Fort Sainte Antoine, Jura, France. Cow’s milk. Aged 18 months 15
The Comme Kitchen is open from midday till late Monday thru Saturday.
