Crêpes Suzette

The idea for Crêpes Suzette was fashioned from dreams of grand Parisian Bistros. There, table side Gueridon service is a spectacular routine, providing true flair through the art of flambée.

There’s nothing quite like fire at the table side. It pulls at the strings of our most basic instincts - the awe of flames precipitating the delicious results they bring to the plate. 
Crêpes Suzette is exactly that: fire-lit, delicious theatre.

Featherlight crêpes are bathed in a sauce prepared with caramelised sugar, butter, orange juice, Grand Marnier and Cognac. In true tradition, the pan is set alight to bubble away, creating burnished edges that meld deliciously with our vanilla bean ice cream.

It’s best prepared at the peak of citrus season, which we are now fortunately entering here in Melbourne. Mildura oranges are squeezed and zested, providing brightness in the nuances of this classic sauce.

Crêpes Suzette are on our Supper menu on Fridays and Saturdays.