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Troy’s legendary beef eye fillet, with creamy mushroom sauce Confit duck leg, ratatouille and olives. Rich tomato sauce Fresh fish of the day, see opposite page Vegetarian main of the day, see opposite page Kangaroo fillet, with carrots mash and creamy peppercorn sauce Safran risotto, with local prawns and chorizo Vanilla crème brûlée Hazelnut and chocolate mousse, salted caramel sauce Mango, basil, lime and coconut cream parfait Creamy goat cheese, with “Blueberry Farm” compote. Puff pastry stick Handmade patato fries small / large $5 / $7 Green salad small / large $5 / $7 Garlic bread small / large $5 / $7 Vegetables small / large $5 / $7 ENTREES PLATS DESSERTS SIDE «Think Local, Eat at Ché Bon» MENU $51 (GF) (GF)(DF) (GF) (GF) (DF) (V) (GF) (GF) (GF) (GF) (ask for DF) (DF)(GF)(VEGAN) (ask for GF) Please let us know if you have any allergies (V) : Vegetarian - (DF) : Dairy Free - (GF) : Gluten Free French snails Bernard Loiseau style, with poached garlic Tomato gazpacho, marinated sea scallops and coriander Duck liver pate, with bread and salad Salmon gravlax and smoked herring fillet tartare, bread and salad Black pudding Love Apple : roasted apple stuffed with black pudding, fruits chutney Seasonal marinated vegetables and goat cheese salad, roasted almonds and cashew nuts. Beetroot dressing (ask for GF) (DF) (GF) (ask for V) (ask for GF) (ask for GF) (DF) (GF) (V) (GF) (ask for DF)
