- Experiences
- Moreton Bay Place, Unit 3/16 Doig Street
- Savour a Two or Three-Course Dining Experience with Wine at The French Table in Cleveland
Savour a Two or Three-Course Dining Experience with Wine at The French Table in Cleveland
Embark on a culinary journey to the rolling hills of France at Christmas time with a two- or three-course lunch or dinner at The French Table in Brisbane’s Cleveland. Begin with an exquisite entree, such as duck liver parfait or heirloom tomato tart, before savouring a hearty main like housemade tagliatelle with smoked salmon or pillowy potato gnocchi with spring vegetables. Pair your meal with a glass of red or white wine or upgrade to the three-course experience to share a bottle of wine and finish with a decadent French dessert. Ideal for a romantic dinner or leisurely weekday lunch, this is modern French dining at its finest in beautiful Brisbane.
Inclusions
- Valid for two adults (18+)
- Two-course lunch or dinner (entree and main) with glass of wine per person
- UPGRADE to a three-course lunch or dinner (entree, main and dessert) with a bottle of wine to share
- Available hours:
- Lunch: Wednesday – Sunday: Sittings from 12pm–1.30pm (last booking)
- Dinner: Tuesday – Thursday and Sunday: Sittings from 5.30pm–7.30pm (last booking)
- Note: Dinner bookings are not available at 6.30pm
- Venue: The French Table – Moreton Bay Place, Unit 3/16 Doig Street, Cleveland, Queensland 4163
Sample Menu Highlights
Entrees (one per person):
- Mousse de Canard (GFA): Silky house-made duck liver parfait, delicately seasoned and served with toasted baguette
- Camembert (GFA, V): Golden crumbed camembert served with a mixed berry compote
- Carpaccio de Boeuf (GFA): Thinly sliced raw beef, lightly dressed with olive oil and seasoning
Mains (one per person):
- Risotto d’Été au Safran (GF, V): Creamy saffron risotto with peas, zucchini, concassé tomatoes and Gruyère cheese
- Tagliatelle aux Palourdes: House-made tagliatelle with Congolex clams, cherry tomatoes, garlic, parsley and white wine
- Escalope de Porc Pané aux Herbes (GF): Herb-crumbed pork cutlet with grilled zucchini and duck-fat potatoes
Desserts (one per person):
- Crêpe à l’Orange: Delicate crêpe in fragrant orange syrup, served with vanilla ice cream
- Crème Brûlée (GF): Classic vanilla custard with caramelised sugar crust, served with whipped cream and strawberries
- Peach Melba (GF): Poached peach, vanilla ice cream and vibrant raspberry purée
Wine (one glass per person [two-course option] or one bottle to share [three-course option]):
- Bull Ant Chardonnay, Langhorne Creek SA
- Bull Ant Shiraz, Langhorne Creek SA
*Menu is subject to change. Images and descriptions are provided as examples only