We have heard some of our customers said on their first visit,

"We have been wanting to try COCOTTE for a year, 

then finally we are here now!"

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We have heard that kind of comments often.

We are not really easy, fast food or quick eating place.

So some people need to get ready their mind to visit us

especially for the first time.

 

We think we are not really fine dining,

it is relax atmosphere here and friendly staff,

and still provide fine food and drink though.

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So, we thought how we can make local people feel

like easy and happy to try us. Then we come up an idea that

holding a campaign that focusing to people who know us

but have never tried us before.

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What we are doing is that putting new and popular items from our menu 

into a special set menu and make it special price that

people feel lucky and more than happy to pay for and

we are happy too.

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We made a special 3 course set menu for this campaign.

You will love it!

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It will be available in JULY 2019 only.

Why not take this opportunity.

Please check the menu below.

 

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New Winter Dish 3 Course Set Menu (Until 31st July)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ENTREE
SLOW COOKED FREE RANGE CRISPY SKIN PORK BELLY
Celeriac Puree, Witlof, Corella Pear, Hazelnuts, Sherry Dressing  

- We cook Borrowdale Free range Pork belly from Darling Downs, QLD
  in our seven year old Master stock for 3 hours in low heat oven to make it tender.
  Using the stock to make sauce with caramelised honey and mustard. Serve with
  refreshing celeriac puree, crunchy fresh witlof and hazelnuts with sherry dressing.
 

 

 

 

 

 

 

 

 

 

 

 

MAIN

STUFFED FREE RANGE CHICKEN BREAST with TRUFFLE
 Roasted Chicken breast filled with Truffle Mousse
Caramelised Quince, Baby vegetables, Sautéed Greens,
Lemon myrtle & Pancetta butter sauce, shaved Tasmanian Truffle  

- We marinate the chicken breast in Shio-Koji and lime to give unique flavour and
  tenderised. (Shio-Koji information is at bottom of this email.)
  Using chicken tenderloins that attached the breasts and trimmed meat from the wings 
  to make the mousse with truffle paste, cream and eggs.
  The sauce is made with diced pancetta, chopped golden shallots, chicken stock, Sake, Mirin,
  Saikyo Miso, etc, and add Lemon myrtle leaves at last minute to get the aroma. The earthy
  truffle and refreshing light Lemon myrtle aroma work well together.
 
 

 

 

 

 

 

 

 

 

 

DESSERT

CARAMELISED PEAR TARTE TATIN 
House made Vanilla ice cream, Chestnut crumble,
Pedro Ximenez Sherry syrup  

- It is a popular warm dessert, great for cold winter.
  Yes, it is classic, but all the parts need to be done right.
  Caramelisation, crispy pastry, right flavour syrup and ice cream.
  We obviously should do the things that are obvious.
  Of course, we are doing it.
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This 3 course set menu worth $74.70,
but it will be only $59.80 for you!! (Until 31st July)

Also I put pairing wines each course with special price.
3 wines for only $23.90 
(Valued at $30.70, and Hither and Yon Grenache Mataro is not available by the glass normally.)
 

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Hither and Yon Rose  – McLaren Vale, SA with Pork
Hither and Yon Grenache Mataro  – McLaren Vale, SA with Chicken
All Saints Muscat - Rutherglen, VIC  with Tarte Tatin        

   

 

 

*The menu items is subject to change without notice

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Please book now and tell us you take this offer!! 

 

Please click here for booking

 

(To take this deal, please sign up Cocotte Club membership for free from HERE)

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