Alexis Besseau

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25/05/2026

It was an honour to be interviewed by for to represent as one of Adelaide Most Romantic Date Night Venue.

Few pictures of the Mother’s Day Event Yesterday for . I am extremely grateful to be involved in this amazing event whi...
11/05/2026

Few pictures of the Mother’s Day Event Yesterday for .

I am extremely grateful to be involved in this amazing event which showcase the Best of the Food Industry in South Australia. The Food, The Products and The People Behind it.

Special Thank You to and for the invitation and the support to make this event a joyful and enjoyable experience for us on the day.

Special this weekend at Pigeon stuffed with Pork and Morels and Foie gras. Served with Sauce Grand Veneur made with Red...
27/03/2026

Special this weekend at

Pigeon stuffed with Pork and Morels and Foie gras. Served with Sauce Grand Veneur made with Red Wine and Pigeon jus .

Cassoulet on Special this week at Made with the amazing products from : Smoked Speck, Sausage and Pork Hock. Served wi...
18/03/2026

Cassoulet on Special this week at

Made with the amazing products from : Smoked Speck, Sausage and Pork Hock.

Served with Confit Duck Legs and Toasted Breadcrumb

Special on Tonight at Lobster and Scallops Mousse stuffed with Served with Leek Fondue and Lobster Bisque
13/03/2026

Special on Tonight at

Lobster and Scallops Mousse stuffed with Served with Leek Fondue and Lobster Bisque

New dish on Menu at Spanner Crab in Croustade Tart, Yuzu Mayo, Basil Emulsion, Fingerlime Little Snack to be elevated A...
23/02/2026

New dish on Menu at

Spanner Crab in Croustade Tart, Yuzu Mayo, Basil Emulsion, Fingerlime

Little Snack to be elevated Adding

New dish on Menu at Kingfish and Radish Rose, Brandade, Lemon Purée, Saffron and Potato Tuile, Dill OilKingfish is ligh...
19/02/2026

New dish on Menu at

Kingfish and Radish Rose, Brandade, Lemon Purée, Saffron and Potato Tuile, Dill Oil

Kingfish is lightly cured and smoked. We use the belly part to make Salted Brandade.

New dish on Menu at Coral Trout Ballotine Stuffed with Scallops Mousse. Served with Leek Fondue and Ginger, Peanut and ...
18/02/2026

New dish on Menu at

Coral Trout Ballotine Stuffed with Scallops Mousse. Served with Leek Fondue and Ginger, Peanut and Spring Onion Beurre Blanc.

New Dessert on the Menu at Millefeuille: Vanilla Creme Pâtissière , Hazelnut Praliné, Chantilly, Raspberries Sauce Usin...
17/02/2026

New Dessert on the Menu at

Millefeuille: Vanilla Creme Pâtissière , Hazelnut Praliné, Chantilly, Raspberries Sauce

Using the Amazing Butter from to make the Puff Pastry.

For this Millefeuille We added few extra turn then the traditional way and add some Sugar to Caramelised while Baking to give a Kouign Amann Flavour and Texture

Happy Valentines to my amazing wife and my little puppy Violette. I love you so much. I am so lucky to wake up every da...
14/02/2026

Happy Valentines to my amazing wife and my little puppy Violette. I love you so much. I am so lucky to wake up every day and have you by my side.

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Adelaide, SA

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