For more than 50 years, the third Thursday in November has marked the arrival of Beaujolais Nouveau. With it, wine drinkers receive a first glimpse of the potential of the vintage for wines from Europe. the brasserie by Philippe Mouchel will showcase a delectable menu with Beaujolais Nouveau wines to match.
Australian Good Food and Travel Guide members who book for two or more will receive a bottle of the exclusive Beaujolais Nouveau and signed recipe card from Philippe Mouchel. The bottle of the exclusive Beaujolais Nouveau is valued at $60. To experience the taste of Beaujolais Nouveau, bookings are essential. Please contact the brasserie by Philippe Mouchel on 03 9292 7808
Beaujolais Nouveau Lunch Menu - Thursday 20 November 2008$70 per person
Porcetta de lapin fermier aux pruneaux, legumes a la Grecque Rabbit terrine “porcetta” style with prunes and pickled vegetables
Filet de daurade aux olives, marmalade de légumes Filet of gold band snapper with olives, vegetables marmalade
Or
Quasi d ‘agneau au fenouil et á l’orange Slow cooked Dorper lamb rump, braised fennel with orange
Granité au Beaujolais nouveau Beaujolais nouveau granite
Soupe de fraises , sorbet yaourt, arlette Fresh strawberry salad, yogurt sorbet, crispy pastry
Coffee or tea, petits fours
Beaujolais Nouveau Dinner Menu - Thursday 20 November 2008 $110 per person
Porcetta de lapin fermier aux pruneaux, legumes a la Grecque Rabbit terrine “porcetta” style with prunes and pickled vegetables
Filet de daurade aux olives, marmalade de légumes Filet of gold band snapper with olives, vegetables marmalade
Quasi d ‘agneau au fenouil et á l’orange Slow cooked Dorper lamb rump, braised fennel with orange
Granité au Beaujolais nouveau Beaujolais nouveau granite
Soupe de fraises , sorbet yaourt, arlette Fresh strawberry salad, yogurt sorbet, crispy pastry
Coffee or tea, petits fours
