If you haven’t been to the award-winning Claribeaux bistro yet, Friday July 14 is Bastille Day and presents the perfect opportunity to enjoy a delicious fix of fine French cuisine.
Executive chef Dwayne Bourke, head chef Luke King and the talented Claribeaux culinary team have created a sensational-five course degustation menu celebrating fresh local produce cocooned by French finesse.
Vegans and vegetarians don’t need to feel excluded either, the team has also created a bespoke degustation line up for you as well.
Guests have the option of choosing to enjoy their meal with perfectly matched French wines.
Claribeaux is the signature restaurant located onsite at Curlewis Golf Club, 1345 Portarlington Road, Curlewis.
The Bastille Day celebration dinner commences at 6.30pm. Cost is $85 per person or $145 with matching wines. Curlewis Golf Club members pay $80 or $140 with matching wines. For bookings, call 0425-750 655 or head to claribeaux.com.au.
Bastille Day is a national holiday in France which commemorates the fall of Bastille, a French military fortress and prison on July 14, 1789. The event is regarded as ushering in the French Revolution. Here in Australia, it’s a great excuse for a celebration of all things French and fabulous.
Read the following Bastille Day Menus, start drooling – and grab your beret in readiness for a fabulous night out.
Bastille Day MENU
Escargot vol au vent
Snails with pine mushroom and parsley butter in puff pastry
Confit duck, leek and foie gras terrine (gf,)
Chanterelles, tarragon & black truffle vinaigrette
Bouillabaisse (gf)
Local fish, portarlington mussels, scallops, prawns, fennel with a rich shellfish broth
Pork cassoulet (gf)
Pork cheek, lardons, confit duck, sausage, haricot , parsley & breadcrumbs
Salade de Fruits et Glace (gf)
Candied fruits with a selection of sorbets & ice creams
Bastille Day VEGAN MENU
Pine mushroom and celeriac napoleon
Chanterelles, tarragon & black truffle vinaigrette
Beetroot and macadamia cream terrine(gf,)
Shallot jam petit herb salad melba toast
Vegan Bouillabaisse (gf)
Roast fennel, pickle spring onion, haricot beans, congo potato, with a rich tomato and fennel broth
Kampot pepper and artichoke tourte
Spinach, cashew, artichoke puree, espagnole sauce
Salade de Fruits et Glace (gf)
succade fruits with a selection of sorbets
