Our beautiful


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 Menu


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 $43 or 3 courses (with choice) for $48.00.
We offer BYO on champagne and wine every Tuesday, Wednesday and Thursday ($9.50 corkage per bottle).

Please contact us to make a booking

A La Carte


A La Carte


Soupe à l'Oignon 16.5

Traditional and rich French Onion Soup, gratinée with gruyere croutons

 Crêpes aux Crevettes 22.5

Prawn, Mushroom and leek Crepe, Savoury Crepes, encased with Tiger prawns, button mushrooms and creamed leeks  served with sauteed spinach and a creamy saffron, white wine and garlic sauce gratinée with fromage under the grill

 Soufflé au Fromage 22

Twice baked Gruyere, blue cheese and parmesan Soufflé, served hot with  walnut puree, hazelnut crumble and finished with a light cheddar veloute and baby salad of fine pear, walnuts, baby herbs and celery (V)

 St-Jacques 25

Seared and Caramalised Shark Bay Scallops served with crispy pancetta, black olive powder, sweetcorn puree, cherry tomatoes and fresh asparagus finished with a light Pernod and white wine sauce (GF)

 Pâté Maison 19.5

In house, prepared chicken liver, peppercorn and Cognac pate, served with pork rillettes, pickled French gherkins, spiced cranberry chutney, Cumberland sauce and toasted brioche

 Steak Tartare 24

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)

 Salade de Tomate Mozzarella 19.5

Fresh Summer Tomato and Mozzerella salad, an assortment of heirloom tomatoes, cherry tomatoes, fresh basil and buffalo mozzarella finished with fresh herbs, balsamic vinegar reduction and extra virgin olive oil (V) (GF)

 Escargots de Bourgogne

Classic Burgundy Snails cooked in their shells and served with a garlic and herb butter (GF)

Half dozen 16

Dozen 25

 Foie Gras Pôelé Deux Façons 37.5

Imported French Duck Liver Foie Gras prepared two ways, seared liver and terrine, served with a slow butter roasted pumpkin, pumpkin chutney and finished with a cider and mustard seed reduction sauce and toasted home-made brioche

 Baguette $4.5 per person

Fresh daily baked imported French baguette served with Normandy salted Isigny butter


 Poisson du Jour

Fresh Local Caught Fish of the Day

 Carré d'Agneau Roti 42.5

Tender ‘Amelia Park’ Rack of Lamb, Marinated and Roasted, served pink, with a Provençal tomato ratatouille, chargrilled courgettes and capsicum coulis, finished with a rosemary and red wine sauce (GF)

 Canard Confit, Sauce à l'Orange 39

Salted and Confit Duck Leg, accompanied by a duck confit crepe and served with a creamy pomme puree, glazed baby carrots, orange crisps and finished with a French Grand Marnier and Orange sauce (GF)

 Filet de Bœuf au Poivre 43.5

Tender Harvey Fillet of Beef cooked to your liking, served with a creamy royal blue pomme puree, carrot ketchup, chargrilled asparagus and finished with a classic creamy Cognac and green peppercorn sauce (GF)

 Poitrine de Poulet 39

Slow Cooked truffle infused Chicken Breast, accompanied by a wild mushroom and parmesan risotto served with Whisky glazed Shitake and Oyster mushrooms and finished with a light cream of mushroom sauce  

 Filet de Veau 41.5

Tender Veal Fillet, served medium-rare, accompanied by a sweet potato and rosemary puree, Dijon mustard, buttered broccolini and roasted hazelnuts finished with a port jus (GF)

 Filet de Chevreuil 44.5

Tender Venison Fillet, seared medium-rare and served with an almond crusted potato and bacon croquette, sautéed mushrooms and kale, glazed baby carrot and finished with a madeira jus (GF)

 Gnocchi Maison au Basilic 32.5

Sautéed home-made potato and basil gnocchi, served with peas, broad beans and roasted capsicum finished with a pea, basil and asparagus veloute and shaved parmesan (V)


Frites- French Fries 8.5

Salade Jardinière– Garden Salad 9

Asperges- Buttered asparagus with roast almonds 14

Fricassée de Légumes-Fresh seasonal vegetables sautéed with extra virgin olive oil 12

Purée de Pommes de Terre- Creamy mash potato 9.5

Ratatouille-Provencal casserole of tomato, eggplant, zucchini and red capsicum 9.5



Regional Menu – Taste of Spring

Regional Menu

Taste of France

Week 8 – 14/11/2017 Nimes $59.50 per person

-Amuse Bouche

-Risotto de Gambas, Seared WA Tiger Prawns, served with a capsicum, parmesan and broad bean risotto finished with asparagus and a light prawn veloute


-Agneau Roti, Tender Amelia Park Rump of Lamb, oven roasted and served with ratatouille, bacon and cheese gratin potato, glazed baby vegetables and a rosemary and red wine sauce

-Tarte au Citron et Passion, Home-baked fresh Lemon and Passionfruit Summer Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream

 Week 9 – 21/11/2017 Périgueux $59.50 per person

-Amuse Bouche

-Tartare de Saumon, Fresh Salmon Tartare, finely sliced and accompanied with Greek yogurt, cornichons, lemon, shallots, chilli, dill and olive oil served with a shaved fennel and caper salad finished with a sauce vierge, beetroot puree and baby herbs


– Filet de Bœuf, Sauce aux Truffes, Tender Harvey Fillet of Beef, served with sautéed mushrooms, asparagus, pommes de terre salardaise and finished with a rich truffle and beef jus

-Profiteroles, Home-made Choux Pastry Profiteroles, filled with vanilla bean ice-cream served with hot chocolate sauce and crème anglaise

 Week 10 – 28/11/2017 Lyon $59.50 per person

-Amuse Bouche

-Noix de St Jacques et Poitrine de Porc, Seared Shark Bay Scallops, served with a tender confit pork belly, spinach and sweet corn puree finished with a saffron and Pernod sauce


-Canard Confit, Tender Confit Duck Leg, served with a creamy pomme puree, glazed heirloom baby carrots and a cherry and port sauce

-Berry Romanoff, Fresh Blueberries and Strawberries, served in a crispy brandy basket marinated with Grand Marnier and passionfruit served with a vanilla crème chiboust and strawberry panna cotta

Our Regional Menus are available for dinner Tuesday to Friday and lunch Wednesday to Friday.
BYO Wine and Champagne Tuesday to Thursday, corkage $9.50 per bottle.





Function Menu


2017 Christmas Function Menu



Functions Menu



Dégustation Menu 8 Course Menu for $90.00

Dégustation Menu

$90 per person