Fleurs at the Comfort Inn All Seasons Ballina offers diners a menu with a selection of international fare at affordable prices. The elegant restaurant serves an innovative menu with a European cuisine with a French influence. The menu changes with the seasons to take advantage of fresh local produce.

Relax in the spacious cocktail lounge as a prelude to the delights of Fleurs Restaurant, renowned as one of Ballina’s best. The series of individual dining areas make Fleurs ideal for a intimate dinner for two, a meal with a group of friends, larger groups, private parties, corporate events or a business dinner.

Fleurs is open Monday to Thursday and on Saturday. Bar opens at 5:30pm with chef taking first orders at 6.00pm and last orders for mains is 8.30pm   Our first class function facilities are able to cater for cocktail parties as well as for sumptuous banquets of up to 80 people.

We are closed Fridays, Sundays and Public Holidays

Visit our restaurant website for more information – http://ballinafleurs.com/

 

 

 

 

 

Breaking Bread

 

Toasted Turkish bread, with Middle eastern dukkah

& virgin olive oil                                                            8.95

 

Home style garlic bread, topped with grana padano                                                                                                                                               8.95

 

Olive & thyme sourdough, with olive oil and Rossini

balsamic vinegar                                                           8.95

 

 

Oysters

 

Best seasonally harvested oysters

Natural     (5)                                                                                     16.95

 

Kilpatrick          5)                                                                                      17.95

 

Fleurs    (5)                                                                                           17.95
(Tempuraed and topped with spicy salsa Rosa)

 

Tempters

 

BBQ Ballina king prawns in Madagascar lime and peanut curry, served on fragrant coconut rice   (GF)                                     19.95

 

Wild mushroom ragout ravioli with smoked chicken pesto cream, served with roasted pine nuts and shadows of blue.
(Vegetarian option available without chicken)                         18.95

 

Baked deep sea scallops on roasted corn, chestnut and coriander blini, with new season pear and Pino Gris purée 19.95

 

 

Main Fare

 

Char grilled eye fillet, served on fondant sweet potato topped with creamed silver beet, caramelised onions and wild mushroom butter     (GF)                                                                                     35.95

 

Chicken thigh roulade, centred with double smoked bacon, semi dried tomatoes, and camembert. Served on roasted garlic and thyme mash (GF)                                                                               32.95

 

Confit duck Maryland with parsnip purée, a pinot reduction and cauliflower crumbs   (GF)                                                                32.95

 

 

3 hour braised sticky pork belly in tomato, pineapple, and chilli jam, with cardamom spiced basmati rice    (GF)                        29.95

 

Grilled fish of the day served the Chef’s way                          35.95

 

 

Sides

Beer battered chips                                                                           6.50

Garden Vegetables                                                                           8.95

Green Salad                                                                                        8.95