Nestled in the heart of Portsea Village, Pompette is the newest hotspot blending French-inspired charm with a local twist.
With a name that hints at the joy of a good drink, this inviting bar celebrates the simple pleasures of life: wine, family, and moments lost in laughter. At the center of the experience are their signatureduck sliders – a mouthwatering creation that perfectly captures their ethos of sharing plates and sliding into a glass of something special.
Recipe Ingredients:
1 brioche bun
40g duck mince
5g parmesan cheese
2g mayonnaise (housemade is better)
2g carrot shaved
1g apple grated
3g caramelised shallots
Salt & Pepper
Times all ingredients by ten and invite friends.
Method :
Make a slaw by mixing carrot, apple, and mayo and set aside.
Heat oil in a frypan over low heat; use a large pan so there is space. Add the shallots and a generous pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching.
When they are softened and golden, deglaze with balsamic – this will start the caramelisation process. Cook over low heat for a further 5-10 minutes, stirring occasionally.
In a hot pan lightly oiled, put your duck patty, (mince with seasoning), when lightly browned
turn your patty over, add the cheese and put in the oven at 200°C for 5 min
During this time, toast the brioche bun and start to assemble.
First, add the carrot and apple slaw, then your patty and cheese, and finally, the caramelised shallots.
Close it and love it.
Nancy Pujol, the talented head chef from France, brings years of culinary expertise and a passion for creating exquisite dishes. Loic Duchet, the co-owner and charcuterie aficionado, brings his dedication to quality ingredients. Together, they bring a unique blend of French flair and local passion to every plate.
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