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 $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


A La Carte


Soupe à l’Oignon 16.50

Traditional and rich French Onion Soup, gratinée with gruyere croutons

Crêpes aux Crevettes 22.50

Prawn, Mushroom and Leek Crepe, Savoury crepes, encased with Tiger Prawns, button mushrooms and creamed leeks served with sautéed spinach and creamy saffron, white wine and garlic sauce gratinée with Fromage under the grill 

St Jacques 25.50

Seared and Caramelised Plump Shark Bay Scallops served with an olive mousse, sautéed smoked chorizo and cauliflower fleurettes finished with baby herbs and a light garlic cream veloute(GF)

Porc Braise 22.50

Slow braised tender pork belly, served on an earthy wild mushroom and parmesan risotto, accompanied by sauteed assorted forest mushrooms and finished with a light Port jus and fresh baby herbs (GF)

Pâté Maison 19.50

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

Gougeres au Fromage de Chèvre 19.50

Crispy savoury parmesan choux pastry profiteroles filled with a creamy goat's cheese and herb mousseline, served with a honey and pumpkin puree, spinach, roasted hazelnuts and dates finished with a creamy cheese veloute (V)

Steak Tartare 24.50 (Main Course Size Available)

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

 Escargots de Bourgogne

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

Half dozen 16.50

Dozen 25.00

Foie Gras Pôelé Deux Façons 37.50

Imported French Duck Liver Foie Gras prepared two ways, seared hot Foie Gras liver served on brioche perdu finished with a sherry vinegar gastric jus and toasted brioche coulis and Foie Gras terrine encased in a crispy poppy seed macaroon and layered with fresh fig jam

Baguette 4.50 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 42.50

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a warm zucchini and mint mousse timbale, spiced eggplant caviar and sautéed baby courgettes, finished with mint sauce (GF)

Joue de Boeuf en Bourguignon 38.00

Beef Cheek Burgundy style, Slow braised tender red wine Beef Cheeks, served with traditional accompaniments of lardons, shallots and mushrooms finished with creamy pomme puree and rich Burgundy wine sauce (GF)

Confit de Canard, Sauce aux Cerises 38.00

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with a sauteed pork and thyme sausage, roasted almonds, creamy pomme puree, butter glazed broccolini and finished with Kirsch and cherry jus (GF)

 Filet de Bœuf 44.50

Tender Harvey Fillet of Beef cooked to your liking, served with parsnip puree, butter and thyme roasted fondant potato, fresh asparagus and finished with creamy peppercorn and Cognac sauce (GF)

Suprême de Volaille à la Truffle 39.50

Chicken Breast roasted and marinated with garlic and thyme, topped with a crisp almond and parsley crust, served with a truffle and parmesan risotto, buttered asparagus and finished with a Madeira and chicken jus (GF)

Filet de Chevreuil 44.50

Tender Venison Fillet, seared medium-rare and served with a fricassee of spinach and pine nuts, carrot and cardamom puree, roasted honey glazed rainbow heirloom carrots, pancetta wrapped prunes and finished with a port sauce (GF)

Tian de Legumes Jardinière 32.00

Provencal Vegetable Gratin layered with roasted zucchini, red capsicum, eggplant and parmesan, served with a green parsley sponge, an assortment of sautéed wild mushrooms finished with shaved parmesan and creamy hazelnut emulsion (V)


Frites- French Fries 8.50

Salade Jardinière– Garden Salad 9.00

Broccolini- Steamed Broccolini sautéed with a Café de Paris butter 13.50

Asperges- Buttered asparagus with roast almonds and shaved parmesan 14.00

Fricassée de Légumes-Fresh seasonal vegetables sautéed with extra virgin olive oil 13.50

Purée de Pommes de Terre- Creamy mash potato 9.50




Regional Menu – $59.90 per person

Regional Menu

Taste of France




Week 1 – 04/09/2018 Nantes $59.90 PER PERSON

Amuse Bouche

-Poisson en Croûte d’Herbes, Fresh Pink Snapper Fillets topped with an almond, parmesan and herb crust served with Jerusalem artichoke puree and a fricassee of broad beans and cauliflower finished with a light garlic and thyme sauce


-Filet Mignon aux Champignons, Tender Harvey Fillet of Beef, pan-roasted and served with a zucchini carpaccio, bacon and cheese gratin potato and finished with a creamy red wine and Cognac mushroom sauce

-Crème Brûlée aux Fruits de la Passion, Silky and creamy Passionfruit and Lime Crème Brulee


Week 2 – 11/09/2018 Bordeaux $59.90 PER PERSON

Amuse Bouche

-Coquilles St.-Jacques, Caramelised Shark Bay Scallops, served with crispy pork belly morsels, cauliflower puree, cherry tomatoes and asparagus finished with a sauce bercy


-Rôti de Veau sauce Madère, Roasted Margaret River Veal Fillet, served medium-rare, with a soft parmesan and paprika polenta, honey roasted pumpkin and finished with a truffle and Madeira sauce

-Cannelés Bordelais au Chocolat, Specialty of the Bordeaux region, A pastry with a thick caramelised crust and a Rum, vanilla and custard centre finished with vanilla bean ice-cream and hot chocolate sauce


Week 3 – 18/09/2018 Avignon $59.90 PER PERSON

Amuse Bouche

-Risotto de Gambas, Seared Exmouth Prawns, served on creamy beetroot, dill and parmesan risotto, served with sautéed greens, baby spinach and finished with saffron and Ricard sauce


-Canard Confit, Slow Cooked Duck Leg Confit, served with creamy pomme puree, glazed turnips and carrots and a cassis puree finished with a classic orange and Grand Marnier sauce

-Vanilla Creme Brulee


Week 4 – 25/09/2018 Clermont-Ferrand $59.90 PER PERSON

Amuse Bouche

-Terrine de Saumon et Crevettes, Slow cooked Salmon, chervil and prawn terrine, served warm accompanied by spinach, asparagus and a seared scallop finished with a ginger beurre blanc sauce


-Longe d’Agneau et Romarin, Tender rosemary marinated Loin of Lamb, served with a brunoise of creamed potatoes and roasted cumin, served with broccoli and red capsicum coulis finished with a red wine and rosemary jus

-Gâteaux de Crêpes, Dark Chocolate and Pistachio Crepe Cake, Layered sweet Crepes, chocolate ganache, pistachio mousse and pistachio nuts served with a chocolate sauce and pistachio ice-cream

  BYO Wine, Tuesday, Wednesday and Thursday, corkage charged at $10.50 per bottle






Function Menus

Function Menu


Function Menu



Functions Menu



Dégustation Menu

Dégustation Menu

$90 per person