Le Diner Entrée Crevettes à la Nantua Prawns with crustacean sauce, thyme and white wine Soupe à L'oignon Traditional French onion soup gratinated with Gruyère and sourdough Croutons Escargots Escargots with garlic, a hint of chilli, lardons, potatoes, parsley and served with garlic baguettine Soufflé au Fromage (20 Minutes preparation) (V & GF) Emmental and mild blue cheese soufflé served with a petite salad Terrine du Jour Kavi's terrine of the day served with fig and almond toast and tomato compote. (Duck, pork, or chicken terrines will be offered subject to availability) Gâteaux de Crabe Savoury crab Gateaux served with gribiche sauce and tomato salsa Saumon durci maison (GF) Home cured Tasmanian salmon, potato & beetroot salad and dill aioli
Les Viandes Our carefully aged beef beef is sourced from only premium breeders across Australia and of the highest quality MSA graded Angus cattle. Cooked to perfection,served with crunchy chips or potato purée. Rump 300g Onglet 250g T Bone 350g Sirloin 280g Sauces $2.50 Mushroom, Three pepper, Red wine jus, Mushroom truffle butter Our premium cuts Supplement of $15 applies in addition to the 2 or 3 course menu pricing Our premium beef is carefully selected from Australia s best, super aged, MSA graded cooked to your liking and served with roasted kifpler potatoes and your choice of sauce. Côte de bœuf Rib eye on the bone (grass fed dry aged) 400g Filet de bœuf Fillet (grass fed) 220g Surlonge de Wagyu Mb 9+ Full blood top sirloin Wagyu (grain fed 500 days) 220g Sauces Mushroom, Three pepper, Red wine jus, Mushroom truffle butter
Specialités Françaises Cassoulet Toulousain Slow cooked beans with ham hog, duck confit, Toulouse sausage and garlic bread crumb Canard deux façons Duck breast with Pink salt and duck confit pie Suprême de poulet au Brie Chicken Supreme with brie cheese and spinach, served with tomato coulis and potato purée Côte de porc charcutière (GF) Pork cutlet served with potato croquettes and charcutière sauce Boeuf Bourguignon Beef Bourguignon served with parsley butter noodles Marmite du Pêcheur ( GF) Prawns, barramundi, salmon cubes, and mussels cooked in a bouillabaisse style with saffron rouille Confit de Canard (GF) Confit of duck leg with aromatic herbs and spices, served with herb potato purée and crispy lardons Carré d agneau du Poitou (GF) Roasted Lamb rack, served with sweet potato purée, garlic confit and thyme jus Petits raviolles de Royans, sauce Marie-Rose (V) Sage and pumpkin ravioli in a tomato base sauce rosée
Dessert Verrines de Meringue et Crême Brûlée ($5 supplement) Two miniature desserts served with kavi's ice cream of the day Crepe Suzette French crêpes with Grand Marnier syrup served with salted caramel ice cream Fondant au Chocolat et Crême vanillée (15 minutes preparation) Rich chocolate fondant on crême anglaise and vanilla bean ice cream. Tarte Tatin Apple cooked in apple liqueur toffee, and puff pastry served with cinnamon ice cream Affogato Vanilla bean ice cream, hazelnut liqueur and espresso coffee Vin de Dessert Ste Croix du Mont 1/2 bt Beaume de Venise 1/2 bt
Plats d'accompagnement (Surcharge of 10% Sunday and Public Holiday) (Side dishes) Pommes frites truffées $ 7.50 French fries Petits pois à la Française $ 7.50 Green peas sautéed with lardons and lettuce Purée Parisienne $ 7.50 Creamy Potato purée Salad Verte Vinaigrette $ 6.90 Green lettuce with vinaigrette Ratatouille Provençale $ 7.50 Traditional recipe with aubergines, tomatoes, capsicum & courgettes Gratin Dauphinois $ 7.50 Creamy potato gratin Baguettine $ 3.75 Warm fresh baked petite baguette Baguette à l'ail et aux fines herbes $8.00 Garlic and herb bread Légumes verts sautés au beurre $8.50 Mixed green vegetables