Menu

Our beautiful

Menu

Pierre and his talented team work with the freshest and finest seasonal local produce available and sourcing products direct from France, keeping the theme of French traditional cuisine. We change the menus seasonally and also offer French regional menus and our Degustation menu changing each week. Our kitchen will cater for all dietary requirements.

At Chez Pierre we offer the finest cuisine and service coming together in a symphony for your enjoyment.

Lunch

Lunch Menu

Options

Come in and enjoy a memorable lunch with Chez Pierre! Lunch is served from 12pm Wednesday, Thursday and Friday. You can order from the A La Carte menu or from our Business Lunch menu, 2 courses (with choice) for $45 or 3 courses (with choice) for $49.00.

We offer BYO on champagne and wine every Tuesday, Wednesday and Thursday ($10.50 corkage per bottle).

Please contact us to make a booking.

A La Carte

Menu

A La Carte

ENTREES

Soupe à l’Oignon ⚜ 16.5
Traditional and rich French Onion Soup, gratinée with gruyere croutons.

Crêpes aux Fruits de Mer ⚜ 22.5
Seafood Crepe, filled with fresh local Prawns, Scallops, Fish, leeks and mushrooms in a garlic, onion and parsley soubise sauce encased in a savoury crepe topped with a light bercy sauce, spinach and gratinée with Fromage under the grill.

St-Jacques ⚜ 25.5
Seared and Caramelised Plump Shark Bay Scallops served with a mushroom and truffle mousseline, pickled Enoki mushroom, sautéed squid, bacon and walnuts, finished with a light pastis and white wine emulsion. GF

Pâté Maison ⚜ 19.5
Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote finished with home-made toasted brioche.

Soufflé au Fromage ⚜ 22.5
Twice baked Gruyere, Blue Cheese and Parmesan Soufflé, served hot with a baby salad of roasted beetroots, shaved beetroots, spinach leaves and hazelnut crumble and finished with a creamy beetroot puree and light cheddar sauce. V

Porc Braisé ⚜ 22.5
Slow Braised and roasted Tender Pork Belly, served with a fricassee of lamb sweet breads, pancetta, herbs and shallots, finished with a creamy parsnip and star anise puree, baby herbs and a light port jus. GF

Steak Tartare ⚜ 24.5
Traditional Parisian bistro style steak tartare, finely hand cut Harvey fillet of Beef, capers, mustard, cornichons, shallots, parsley, tabasco, Worcestershire, olive oil, vinegar and egg yolk served with garlic toast and mixed leaves. (Main Course Size Available)

Escargots de Bourgogne
Classic Burgundy Snails cooked in their shells and served with a garlic and herb butter. GF
Half Dozen ⚜ 16.5
Dozen ⚜ 25

Foie Gras Pôelé Deux Façons ⚜ 37.5
Imported French Duck Liver Foie Gras prepared two ways, seared hot Foie Gras liver and Foie Gras terrine, served with a butter roasted pumpkin, toasted brioche puree, spicedWinter pumkin chutney and roated crispy pumpkin seeds, finished with a Sherry vinegar gastric sauce.

Baguette ⚜ 8.5 Per Basket
Fresh daily baked imported French baguette served with Normandy salted Isigny butter.


MAIN COURSES

Poisson du Jour
Fresh Local Caught Fish of the Day.

Carré d’Agneau Roti ⚜ 44
Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a Jerusalem artichoke prepared two ways, a creamy mousse and a crispy fried Jerusalem artichoke, accompanied by sauteed truffle gnocchi, asparagus and finished with a red wine and rosemary sauce. GF

Confit de Canard, Sauce aux Cerises ⚜ 39.5
Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with a sautéed pork and thyme sausage, creamy pomme puree, butter and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce. GF

Joue de Boeuf en Bourguignon ⚜ 39
Beef Cheek Burgundy style, slow braised tender red wine beef cheeks, served with traditional accompaniments of sauteed lardons, shallots and mushrooms finished with creamy pomme puree, heirloom carrots and a rich Burgundy wine sauce.

Filet de Bœuf ⚜ 44.5
Tender Harvey Fillet of Beef cooked to your liking, served with roasted Hasselback chat potatoes, cauliflower and parmesan puree and sauteed asparagus finished with a creamy mushroom, Cognac and garlic Forrestier sauce. GF

Poitrine de Poulet aux Champignons ⚜ 39.5
Tender Roasted and Truffle infused Chicken Breast, served on an earthy rich wild mushroom and parmesan risotto finished with sauteed kale and a light mushrrom creme veloute. GF

Filet de Chevreuil ⚜ 45
Tender Margaret River Venison Fillet, seared medium-rare, with a fricassee of broccolini, goji berries and almonds, accompanied by a garlic & anchovy mousse, roasted shallots and finished with pancetta crisps and a port sauce. GF

Tian de Legumes Jardinière ⚜ 35.5
Provencal Vegetable Gratin layered with roasted zucchini, red capsicum, eggplant, served with grilled asparagus and an assortment of sautéed wild mushrooms finished with shaved parmesan, roasted hazelnuts and a hazelnut emulsion. V GF


SIDE DISHES

Frites ⚜ 9
French Fries.

Salade Jardinière ⚜ 9
Garden Salad.

Fricasseede Champignons ⚜ 9
Button Mushrooms sauteed in olive oil, garlic and thyme.

Asperges ⚜ 14
Buttered asparagus with roast slivered almonds and shaved parmesan.

Fricassée de Légumes ⚜ 14
Fresh seasonal vegetables sautéed with extra virgin olive oil.

Purée de Pommes de Terre ⚜ 9.5
Creamy mash potato.

Regional Menu – $59.90 per person

Regional Menu

Taste of France

DELICIOUS REGIONAL MENUS
$59.90 per Person
(Available Tuesday to Friday)


Taste of Spring


Week 6 ⚜ 8/10/2019
Montpellier, Languedoc-Roussillon

  • amuse bouche
  • Risotto de Gambas, Fresh Exmouth Tiger Prawns grilled & served on a creamy prawn bisque & parmesan risotto accompanied by sautéed baby squid, spinach & confit tomatoes finished with a light ricard & fish sauce
  • sorbet
  • confit de canard, Slow Cooked Confit Duck leg, served with a cauliflower mousseline, sautéed crispy lyonnaise Potatoes & grilled asparagus finished with a port sauce
  • Tarte au Citron, creamy Baked Lemon & Paisson fruit Tartlet, served with paissonfruit & mango coulis, whipped cream & finsihed with candied oranges

Week 7 ⚜ 15/10/2019
Chambėry, Rhône Alps

  • amuse bouche
  • Filet de Poisson, Fresh Local caught delicate Pink Snapper Fillets, lightly grilled & served with a creamy leek fondue, parsley coulis & local asparagus finished with a traditional lemon, butter & caper sauce
  • sorbet
  • Filet de Veau, Tender Fillet of Veal, pan-roasted with butter & thyme, served with an earthy wild mushroom & parmesan risotto, finished with a fricassee of zucchini & a light madeira sauce
  • Assiette Gourmande, A selection of the chef’s favourite desserts
    Blueberry & strawberry tartlet, Opera mocha Gateaux & Pistachio & chocolate custard filled profiteroles

Week 8 ⚜ 22/10/2019
Nantes, Pays-de-la-Loire

  • amuse bouche
  • ST Jaqcues, Fresh Seared Shark Bay Scallops & crispy Pork belly morsels, served with rainbow of spring vegetable coulisbh & sautéed broad beans finished with a dill beurre blanc sauce
  • sorbet
  • Rôti d’agneau, Roasted Spring Amelia Park Rump of Lamb, served with Boulangère potatoes, buttered broccolini & green pea mousseline finished with a classic mint jus
  • Entremet aux Noisettes et Baileys, Bailey’s, Frangelico and hazelnut Gateaux, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Bailey’s mousse served with crème anglaise
Dessert

Menu

Dessert

Function Menus

Function Menu

$65

 

ENTREE

Crêpes aux Fruits de Mer

Seafood Crepe, filled with fresh local seafood, prawns, scallops, fish and garlic, onion and parsley soubise sauce encased in a savoury crepe topped with a light bercy sauce, spinach and gratinee with fromage under the grill

Soufflé au Fromage

Twice baked Gruyere, Blue Cheese and Parmesan Soufflé, served hot with a baby salad of roasted beetroots, shaved beetroots, spinach leaves and hazelnut crumble and finished with a creamy beetroot puree and light cheddar sauce

Pâté Maison

Home-made Chicken liver, peppercorn and Cognac pate, served with pork rillettes, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote

Steak Tartare

Traditional Parisian bistro style steak tartare, finely hand cut Harvey fillet of Beef, capers, mustard, cornichons, shallots, parsley, tabasco, Worcestershire, olive oil, vinegar and egg yolk served with garlic toast and mixed leaves

MAIN COURSE

Confit de Canard, Sauce a l’Orange

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter and orange glazed baby heirloom carrots, and finished with a classic Orange and Grand Marnier sauce

Filet de Bœuf 

Tender Harvey Fillet of Beef served with creamy pomme puree, parsley coulis and glazed asparagus, finished with a creamy mushroom, Cognac and garlic Forrestiere sauce

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Tarte au Citron et Passion

Home-baked French Lemon and Passionfruit Tart topped with a soft burnt Italian meringue,  served with mango and passion fruit coulis and berry compote

Classic Vanilla Crème Brulée

Function Menu

$75

ENTREE

Escargots de Bourgogne

Six Classic Burgundy Snails cooked in their shells and served with a garlic and herb butter

Crêpes aux Fruits de Mer

Seafood Crepe, filled with fresh local seafood, prawns, scallops, fish and garlic, onion and parsley soubise sauce encased in a savoury crepe topped with a light bercy sauce, spinach and gratinee with fromage under the grill

Pâté Maison

Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote

Soufflé au Fromage

Twice baked Gruyere, Blue Cheese and Parmesan Soufflé, served hot with a baby salad of roasted beetroots, shaved beetroots, spinach leaves and hazelnut crumble and finished with a creamy beetroot puree and light cheddar sauce

Porc Braisé

Slow Braised and roasted Tender Pork Belly, served with a fricassee of wild mushrooms, pancetta, herbs and shallots, finished with a creamy parsnip and star anise puree, baby herbs and a light port jus

Steak Tartare

Traditional Parisian bistro style steak tartare, finely hand cut Harvey fillet of Beef, capers, mustard, cornichons, shallots, parsley, tabasco, Worcestershire, olive oil, vinegar and egg yolk served with garlic toast and mixed leaves

MAIN COURSE

 Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a ‘Jerusalem artichoke prepared two ways, creamy mousse and a crispy fried Jerusalem artichoke, accompanied by sauteed truffle gnocchi, asparagus and finished with a red wine and rosemary jus

Confit de Canard, Sauce a l'Orange

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with with a sautéed pork and thyme sausage, creamy pomme puree, butter and orange glazed heirloom carrots and finished with a classic Orange and Grand Marnier sauce

Filet de Bœuf

Tender Harvey Fillet of Beef served with creamy pomme puree,  glazed asparagus and  finished with a creamy mushroom, Cognac and garlic Forrestiere sauce

Poitrine de Poulet aux Champignons

Tender roasted and truffle infused Chicken breast, served on an earthy rich wild mushroom and parmesan risotto finished with sauteed kale and a light mushroom creme veloute

Fresh Fish of the Day 

DESSERTS

Vanilla Crème Brulée

Religuese

'The Nun's Pastry', Crispy home-made choux pastry balls, filled with a creamy pistachio creme patissiere and ruby chocolate mousse served with fresh strawberries, coulis and roasted pistachio's

Entremet aux Noisettes et Baileys

Bailey's, Frangelico and Hazelnut Gateaux, layers of crispy biscuit, feuilletine, hazelnut ganache and finished with an Aryola chocolate and Bailey's mousse served with creme anglaise and finished with a creamy hazelnut ice-cream

Functions Menu

$85

ENTREE

Escargots de Bourgogne

Six Classic Burgundy Snails cooked in their shells and served with a garlic and herb butter

Crepes aux Fruits de Mer

Seafood Crepe, filled with fresh local seafood, prawns, scallops, fish and garlic, onion and parsley soubise sauce encased in a savoury crepe topped with a light bercy sauce, spinach and gratinee with fromage under the grill

St Jacques

Seared and Caramelised Plump Shark Bay Scallops served with a mushroom and truffle mousseline, pickled Enoki mushroom, sautéed squid, bacon and walnuts, finished with a light pastis and white wine emulsion

Soufflé au Fromage

Twice baked Gruyere, Blue Cheese and Parmesan Soufflé, served hot with a baby salad of roasted beetroots, shaved beetroots, spinach leaves and hazelnut crumble and finished with a creamy beetroot puree and light cheddar sauce

Porc Braisé

Slow Braised and roasted Tender Pork Belly, served with a fricassee of wild mushrooms, pancetta, herbs and shallots, finished with a creamy parsnip and star anise puree, baby herbs and a light port jus

Steak Tartare

Traditional Parisian bistro style steak tartare, finely hand cut Harvey fillet of Beef, capers, mustard, cornichons, shallots, parsley, tabasco, Worcestershire, olive oil, vinegar and egg yolk served with garlic toast and mixed leaves

MAIN COURSES

 Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a Jerusalem artichoke prepared two ways, a creamy mousse and a crispy fried Jerusalem artichoke, accompanied by sauteed truffle gnocchi, asparagus and finished with a red wine and rosemary sauce

Confit de Canard, Sauce a l'Orange

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with a sautéed pork and thyme sausage, creamy pomme puree, butter and orange glazed baby heirloom carrots, and finished with a classic Orange and Grand Marnier sauce

Filet de Bœuf 

Tender Harvey Fillet of Beef cooked to your liking, served with  roasted Hasselback potatoes, cauliflower and parmesan puree and sauteed asparagus finished with a creamy mushroom, Cognac and garlic Forrestiere sauce

Poitrine de Poulet aux Champignons

Tender Roasted and truffle infused Chicken Breast, served on a bed of earthy rich wild mushroom and parmesan risotto finished with sauteed kale and a light mushroom creme veloute

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Fondant au Chocolat

Hot baked ‘Weiss’ dark chocolaté Lava cake, with a rich liquid centre,  served with creamy pistachio ice-cream, salted caramel sauce and pouring crème anglaise

Tarte au Citron Meringue

Home-baked French classic Lemon Tart, topped iwth soft burnt Italian meringue  served with mango and passion fruit coulis, berry compote and finished with a zesty passionfruit sorbet

Vanilla Crème Brulée

Coupe Glacée

Chez Pierre’s Selection of Ice-cream and Sorbets, served with berry compote, crème de cassis liqueur, fresh strawberries, whipped cream, raspberry macaroon and finished with a sugar tuille

 

 

 

Dégustation Menu

Dégustation Menu

$90 per person