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 scrape ». 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
Saucisson 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