Bastille Day
Sunday, 14th July

This year, we’re celebrating Bastille Day in style with a French inspired menu created by Chef David Albert drawing on local dishes from the four corners of France.

Contact the Restaurant on 03 9412 3013 or thecliveden.melbourne@accor.com to book.

See the delicious French inspired menu below:

 

Cold Selection

Mini cups 

Salade de crevette rose, shrimp cocktail (gf,df)

Mousse de foie de volaille, gelee de porto et betterave rouge chicken liver parfait, beetroot and port jelly (gf)

 

Platters

Terrine de volaille et pistaches à l’ancienne Chicken and pistachio terrine (gf, df) 

Charcuteries, assorted cold cuts

Legumes marines, vegetable antipasto

 

Seafood

Salade de calmar, endive, persil plat and pomme de terre Salad of grilled calamari, endive, parsley and marinated potatoes (gf, df) 

Moules de bouchot, sauce vierge Half shell mussels with sauce vierge (gf, df) 

Crevettes Tiger prawns (gf, df)

Crabe Blue swimmer crabs (gf, df)

Saumon fume et condiments Smoked salmon with red onion and capers (gf, df)

Huitre de Tasmanie, vinaigrette à l’échalote Freshly shucked oysters, shallot vinaigrette (gf, df)

Bug de Moreton Moreton bay bugs

Sauce tartare Tartare sauce (df, gf)

Sauce marie rose Cocktail sauce (df, gf)

Quartier de citron et citron vert Lemon and lime wedges

 

Salads

Salade de lentilles vertes, confit de canard et amandes Confit duck, green lentil and toasted almond salad (gf, df) 

Salade facon Nicoise Nicoise salad (gf, df, v) 

Salade de pomme de terre type kipfler et lardon Kipfler potato and crispy bacon salad (gf) 

Betteraves roti, persil et bleue Beetroot parsley, walnut and blue cheese salad (gf, v)

Frisee, poulet roti et rasin, croutons Frisee, chicken and grape salad with buttered croutons

Melanges de salade Mixed leaf salad (gf, df, v)

Vinaigrette a la moutarde à l‘ancienne Grain mustard dressing (gf, df, v)

Vinaigrette a l’ estragon Tarragon dressing (gf, df, v)

 

Dips

Haricot blanc et ail confit White bean and confit garlic (gf, df, v)

Oignon caramélisé et fromage a la crème caramelised onion (gf, v) 
Tapenade d’ olives aux agrumes et thym frais marinated olive tapenade with lemon and thyme (gf, df, v) 

 

Cheese

Selection de fromages affine farmhouse cheese platter

Assorted crackers and lavosh

 

Desserts

French inspired desserts

 

Hot selection

Soup

Bouillabaisse seafood bouillabaisse

 

Carvery

Saumon facon Coulibiac Truffled salmon coulibiac

Sauce champagne Champagne sauce

 

Hot Dishes

Medaillons de pork aux calvados et moutarde forte Pork medallions with mustard and calvados sauce (gf) 

Daube de boeuf façon bourguignon, Slow cooked beef rump in cabernet sauvignon

Poulet braise au Porto, sauce orange et thym frais Chicken braised with port, orange and thyme (gf, df)

Poisson du marche, sauce Provençale Baked fish of the day fillets, sauce Provençale (gf, df)

Fricasse de legumes vert a l’ail confit et herbes Sautéed green vegetables with confit garlic and herbs(v,gf,df)

Cassoulet de légumes du jardin Four bean and vegetable cassoulet (gf, df, v)

Gratin de pomme de terre, poireaux et chèvre Potato, leek and goats cheese gratin (gf, v) 

 

Grill

Entrecote de Tasmanie cuite sous vide, slow cooked grass fed Tasmanian striploin

Brochette de poulet élevé en pleine air, sauce diable, free range chicken skewers, devil sauce

 

Butters and Sauces

Café de paris butter (gf)

Red wine and shallot (gf, v)

Béarnaise sauce

Red wine jus