19 March - 23 April
Please note this is a dining package only, tickets to the performance are sold separately. Add the dining package to your cart after selecting tickets for the performances or purchase separately.
Complete your evening with a decadent three course meal to indulge before the show.
Confit De Canard Croquettes
This is a traditional dish from Gascony. Duck legs rubbed with garlic, thyme, bay leaves and salt and pepper, slowly cooked with duck fat. The addition of gruyere cheese makes for the perfect croquettes. Served with pickled red cabbage and coriander aioli.
Meuniere or Miller’s Wife is a nod to the rustic simplicity of the dish. Salmon fillet is flour dredged, a quick sauté in butter and a hint of lemon and parsley served with peas à la Françoise, pancetta and baby gem lettuce.
Premium grain feed Sirloin, grilled and served with pommes frites, a trio of mustards and sauce béarnaise.
Vanilla Crème Brûlée
This traditional French dessert first appeared in 1691 and is a rich silky custard topped with a layer of hardened caramelised sugar.