Atelier by Sofitel launches its Summer menu
This Summer guests can indulge in entrées including Citrus Cured Hiramasa Kingfish with avocado, citrus, crème fraiche, or Pan Seared Scallops with summer vegetable ratatouille, saffron emulsion
For mains, the team presents exquisite dishes including Lemdell Farm King Brown mushroom with caramelised cauliflower purée, crispy kale, puffed grains; or Goats Curd Gnocchi with tomato ragout, heirloom tomato, basil or a delicious Pan seared Pink Snapper zucchini, champagne beurre blanc.
And from the kitchen of Executive Pastry Chef Ian Burch, an array of amazing desserts including
Cassis cheesecake, with white chocolate, river mint; or the amazing looking Wiess Li Shu 64% dark chocolate with hazelnut, raspberry.
Of course, the Boucherie Atelier still offers a range of delicious steaks cooked on our Mibrasa ovens, and the menu features signature favourites including O’Connor Grain fed Beef Tartare with confit egg yolk, sauce remoulade, and croutons; or the Ten day Dry-aged Duck breast with charred apricot purée, confit fennel, honey and lavender jus.
Atelier by Sofitel is open 7 days a week for dinner service, commencing at 5:30pm.