Scarlett Board Scarlett
Another signature dish, this metre-long board grabs your attention as it arrives at the table. It features five cheese and five cold-cut selections, with each providing a unique and dynamic taste that demonstrates the versatility of the flavours on offer.

Le Chateaubriand
This dish features Australian Black Angus beef, and the tenderloin – among the leanest of meat cuts – is selected for its texture. You can choose to accompany the juicy tenderloin with bearnaise or black pepper sauce, alongside a dish of garlic-infused spinach.

L'os a Moelle / Bone Marrow
Looking something interesting to start with? Bone marrow with beef cheek and mixed salad is a signature appetiser at Scarlett. A scoop of spongy marrow on crisp toast presents a flavour-rich first impression to all meat lovers.

Duck Foie Gras 2 Ways
What’s better than having a quintessential French delicacy on the table? Having one more! This dish features duck foie gras, both pan-seared and terrine. A taste of warm and smooth, a rich and buttery bite – together they create a luxurious “best of both worlds.”

Duck Leg Confit
A traditional southern French delight, the duck leg confit is first salted down for two hours, then marinated and tenderized, followed by an overnight slow cook at a gentle temperature to deliver a tender texture. A mushroom and red wine sauce enhances the rich meat flavours.

Le Fondant
This classic caramelized French dessert, accompanied by a scoop of coconut ice cream, appeals not only to your eyes – as chocolate sauce slowly runs down the cake – but also to your taste buds, delivering a velvety sweetness to conclude this French dining experience.

Executive Chef Danny Grimshaw began his kitchen journey working as a dishwasher to help fund his studies. He was not from a foodie background, but found himself enjoying the noise, heat and excitement of the kitchen environment.
“Seeing all the chefs at work made me want to go further,” he said. Grimshaw started by filling in for his colleagues, which helped develop his passion for cooking as well as his culinary skills. “Eventually I went to school, getting the techniques and training to be a chef.”
Born and raised in Australia, Grimshaw understands the importance of fresh ingredients.
“Cooking is always about the seasonal produce,” he said. “You have to know what is available, what is being grown close by, and more importantly, what you can do with it.”