$235pp
Saturday 12 June 12:00pm
Frenchies Brasserie, Noosa Heads
Join us at Frenchies Brasserie for this fantastic lunch celebrating Noosa, amazing produce and the skill of brilliant Chefs. A menu designed by Justin North - named Chef of the Year in the Sydney Morning Herald Good Food Guide in 2009 & Fabian Oliveau Executive Chef Frenchies Brasserie Noosa.
Each course has been paired with wines from Champagne, Burgundy & Sauternes.
Amuse Bouche - Fois gras, mango chutney on a toast
Champagne Billecart-Salmon, Brut Nature NV
Entrée - Kombu cured Cobia, spanner crab & celeriac rémoulade
Bouchard Père & Fils, Meursault Les Clous 2018 (Chardonnay)
Domaine De La Vougeraie, Puligny-Montrachet “Champ Gain” 1er Cru 2018 (Chardonnay)
Main - Slow cook lamb rack, pumpkin puree, panisse, lamb jus and roasted cherry tomatoes.
Domaine De La Pousse D’Or, Volnay “En Caillerets” 1er Cru 2017 (Pinot)
Bouchard Pere & Fils, Le Corton Grand Cru 2017 (Pinot)
Dessert - Mandarin & vanilla cheesecake, burnt butter & rosemary crumble
Chateau Rieussec 2012
Frenchies Brasserie, Noosa Heads
