Reine & La Rue

Slow-cooked chicken in a rich Pinot Noir sauce with wild mushrooms, pearl onions, and smoked lardons. A timeless classic with a modern touch.

Locally sourced barramundi baked in parchment with aromatic herbs, seasonal vegetables, and a delicate white wine reduction. Light and flavorful.

Crispy duck leg confit topped with a velvety potato gratin, infused with truffle oil. A rustic yet refined comfort dish.

Caramelized apple tart with a golden-brown, flaky pastry crust, served with crème fraîche. A quintessential French dessert.

Rich, savory onion soup with a beef broth base, topped with a Gruyère cheese crouton, baked until golden and bubbly. Hearty and authentic.