The Left BankFree range chicken breast with kipler
The Left Bank
Free range chicken breast with kipler potatoes, button mushrooms and bacon in a rich red wine jus.
Jean Claude Restaurant
Squabs en cocotte a la french (limited quantity).
The Loft Restaurant
Slow roasted lamb on a carrot puree with roasted parsnips, a fresh Greek salad and a quinel of cauliflower puree.
The Federal Hotel
Chicken parmagana with either salad and chips or vegies and potato.
Thai Satay Hut
Larb minced beef, pork or chicken with ground rice, chili, mint, onion, coriander and lime juice.