Sunday Specials
Every Sunday Jeff is proposing a traditional French dish with 500ml carafe of wine, white or red, as you like and coffee for only $45.
This week to get back to tradition, Beef Bourguignon.
Booking are essentials
News
Sep 16th 2010
Jun 7th 2010
Bastille Day 2010
What better way to celebrate Bastille Day than to join us at Le Pelican Bistro for a contemporary French feast. Bastille Day desgustion menu is available for lunch & dinner Wednesday 14 July. Contact us for reservations.
Bastille Day Menu 2010
Amuse bouche – Mousse de foie
Ris de veau & girolles fricasse
ou
Tartare de poisson
Pork & duck cassoulet
ou
Bouillabaise
Fromage
Soufflé au Grand Marnier
ou
Canelloni au chocolat, glace au café grille
Mignardises
$95/$135 per person
May 28th 2010
Corn Season
Corn is here, there & everywhere in the markets so here is the inspirational recipe month’s
Corn Veloute Makes 4
Ingredients
4 x sweet corn
150gr x eschalot or 1 onion
2 x cloves garlic
1 litre chicken stock
250ml milk
5 x basil leaves
Choose the corn cobs which are firm & tight to ensure freshness.
Peel corn with pairing knife from the stork.
In a pan sauté with olive oil the sliced eschalots, garlic & cook for 5 mins with no colouration
Add corn and hot stock & milk. Cook for a further 15 mins and blend.
Tip: have you stock hot to keep the flavour, vitamins & colour.
Apr 19th 2010
Mother’s Day 9th May 2010
Spoil your mother this Mothers Day with fine french dining at Le Pelican. We will be open for lunch & dinner
Also taking bookings now for Bastille Day 14th July 2010 for Lunch & Dinner. There will be a special menu.
Apr 7th 2010
ALTO OLIVES
At Le Pelican we love to meet people who are passionate about producing local products. We had the pleasure to be invited to http://alto-olives.com.au over the Easter weekend to help harvest by hand their table olives and learn how the humble olive begins, down to the whole process of olive oil production.
The ALTO estate grove is located in the rolling foothills of Australia’s Great Dividing Range near the township of Crookwell, New South Wales.
It’s an organically certified olive grove encompassing 15,000 trees and 13 different oil and table olive varieties
Thanks especially to Robert & Westerly for you hospitality. It was amazing. See you next year
Mar 29th 2010
Soup of the month
We are heading into the autumn months and lucky us chest nuts are in season.
Here is a simple recipe for the month from Le Pelican French Bistro
Chestnut Soup Makes 4
Ingredients
500g fresh chestnuts
1x small brown onion
1x clove of garlic
1x bouquet garnish (bay leaf, thyme & rosemary)
50gr unsalted butter
1 litre chicken stock
200ml milk
Peeled the first surface of the chestnuts with a pairing knife the place in for 2 minutes in the oven at 200°C which makes it easier to peel the second layer
Then remove the second layer.
Dice large pieces of onion & sauté with butter with no colouration
Add the bouquet garni & clove cook for a further two minutes in a pot.
Place the rest of the ingredient simmer for a further half hour and once chestnuts have soften and the mixture is ready to blend.
To Serve
Placed in bowl with a kennel of sour cream and copped chives
Bon appétit!
Mar 11th 2010
A toast to our new site!
We’re live! Our new site is designed to make it much easier to keep you up to date with everything that’s going on at Le Pelican. We’ll be adding news, recipes, special offers, all kinds of great stuff.
If you’re not already, we’d love you to join our mailing list, follow us on twitter or join our facebook group. That way you wont miss out on all the goings on at Le Pelican.
Thanks to our friends at E&L Consultancy for their hard work developing our new web site.
Mar 11th 2010
Our new brand
After soldiering on with our original logo for a few years now we decided it was high time we upgraded to something that better represented what Le Pelican is all about. Here’s the result. It’s a far more contemporary approach that also pays homage to our Basque influences (The pattern is based on the Basque Cross) with a little revolutionary fervour thrown in. We love it and we hope you do to.
Thanks to our friends at E&L Consultancy for their hard work developing our brand.
Feb 1st 2010
Jan 1st 2010
