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 / $7Green salad small / large $5 / $7 Garlic bread small / large $5 / $7Vegetables small / large $5 / $7

ENTREES

PLATS

DESSERTS

SIDE

«Think Local, Eat at Ché Bon»

MENU$51

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(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)