L'ART DE LA RACLETTE
RACLETTE FEAST
from 6 to 40 guests
$115pp
Here, the raclette is presented in its most traditional French expression.
A generous, bottomless raclette dinner built around exceptional French raclette cheese and artisanal Australian charcuterie, served with classic accompaniments and designed for sharing and conviviality.
MENU
​​​
​
Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps.
The name Raclette comes from the French word « racler » which means « to srape ». Raclette has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes.
Country of origin: France
Source of milk: Cow's Milk
Texture: Creamy, firm, open and smooth
Flavour: Nutty, slightly acidic to milky
​
​
Charcuteries from Australia
Saussicon sec (QLD)
Mortadella (VIC)
Fennel Sopressa (QLD)
Serrano ham (SP)
Double smoked shaved ham (NSW)
Wagyu aged pastrami (QLD)
Coppa (QLD)
​
The unexpected
Croque monsieur​
Potato skin chips
​​​
Accompagnement
Steamed Dutch cream potato
Cherry tomato, shallot & EVOO
Baby cos lettuce, granny smith, walnuts​
Rustic baguette
​
Sauces and condiments
Wholegrain dijon mustard
Cornichons
Caramelised onion
​
​​​​​​​​​​
​​
​
Menu subject to seasonal variation and market availability
All specials requests are welcome and if possible will be accommodated
COMPLIMENT YOUR EXPERIENCE
Start with canapés
From $14pp
I will send you a selection to choose from.
Once your choices are confirmed, I will take care of the rest and make it exceptional.
Add a dessert
$16pp
Finish with a light dessert
​
Île flottante | Steamed meringue | crème Anglaise | Salted caramel | Almonds