The ultimate festive French spread of les huitres: Sydney rock oysters; and le pate de foie de volaille: chicken liver pate.
Succulent fillet de boeuf en croute: beef wellington served with pomme fondant, and mushroom sauce; and sole meuniere: pan-fried sole served with green beans, and meuniere butter. It wouldn’t be a Christmas feast without dessert.
Head Chef Jon Trouillet plated up his legendary Christmas pudding and le pavlova: traditional pavlova with fresh fruit, cream, sorbet, and meringue.
Who needs Santa when you’ve got all this!