Marquis big breakfast

Eggs to your liking; Bacon, eggs, black pudding, sourdough, mushrooms and cassoulet.

Eggs benedict

Banana and chocolate brioche

With almond and milk chocolate ice cream.

Spiced raisin toast

With poached fruit and natural yoghurt sorbet.

Avocado, poached egg and smoked salmon baguette

Toulouse sausage

With roast tomato, sourdough and caramelized onion.

Bacon, eggs, sourdough

Eggs cooked to your liking

2 Oysters Florentine

Duck liver parfait

W port jelly

Marquis steak sandwich

W pickled cucumber

Chargrilled fougasse bread

W spiced white bean puree

House smoked almods

Selection of housemade Charcuterie

W traditional accompaniments

Selection of local and imported cheeses

W lavosh & muscatels

Cold smoked salmon

Appetisers; With green apple and radish

Charcuterie

Appetisers

Duck liver parfait

Appetisers; With cabernet caramel and toasted brioche.

Spiced white bean puree

Appetisers; With herb fougasse.

3 local oysters

Appetisers; With shallot vinegar.

Caviar

Appetisers; See waiting staff to advise of the caviar available served with traditional accompaniments

Seared scallops

Entrees; With local squid, black pudding, spiced apple puree and herb crumbs.

Croustillant of beef cheek

Entrees; With smoked tomato and gribiche.

Tartare of snapper

Entrees; With cucumber mayonnaise and blood orange

Crumbed eppoise

Entrees; With parsley puree, field mushroom tortellini and smoked potato.

Prawn cocktail

Entrees

Confit of duck

Entrees; With celeriac and seeded mustard remoulade.

Cauliflower and artichoke risotto

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow; With green apple and olive crumble snow pea tendrils

Valdespino duck breast

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow; With fresh pea cigars and textures of mushrooms.

Spatchcock

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow; With black truffle cream, marinated leeks and tarragon foam.

Snapper

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow; With spring vegetable consomme

Baked qld barramundi

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow; With braised oxtail, pumpkin and caraway puree.

250gm fillet

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow

400gm scotch

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow

Aged cape grim sirloin

Mains; All steaks served with gratin potato, cafe de paris, mustard accompaniments and roasted bone marrow; Per 100GM (minimum 200gm) served with fried potato straws and sauce Dianne.

Beetroot salad

Sides; With toasted walnuts, goats cheese and minted dressing.

Twice cooked duck fat potato

Sides; With smoked paprika mayonaise.

Dressed leaves

Sides; With tarragon salad cream.

Fresh peas

Sides; With bacon, lettuce, vermouth and cream.

Asparagus

Sides; With sauce hollandaise.

Rum baba

Dessert; With pistachio icecream, nougat and turkish delight.

Chocolate marquis

Dessert; With raspberry sorbet and macaron.

Selection of sorbets and icecreams, lavender sherbert and hazelnut tuille

Dessert

Frozen coconut parfait “bounty”

Dessert; With textures of chocolate.

Hazelnut and bitter chocolate dacquiose

Dessert; With passionfruit sorbet.

Tartare of snapper

With cucumber mayonnaise and blood orange.

Cauliflower and artichoke risotto

With green apple and olive crumble and snow pea tendrils.

Confit of duck leg

With celeriac and seeded mustard remoulade.

150gmcape grim sirloin

With fried potato straws and sauce Dianne.

Chocolate marquis raspberry sorbet and macaron