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 sautéed julienne carrot and carraway, pickled orange and toasted brioche served with a grapefruit 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 43

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a ‘Dijon style’ lentil du puy and seeded mustard casserole, accompanied by hickory smoked baby Kipfler potatoes, asparagus and a red wine and rosemary jus (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 glazed baby heirloom carrots, and finished with Kirsch and cherry jus (GF)

 Gambas a la Plancha 43.5

Pan-seared Exmouth Tiger Prawns, served with a pumpkin and cumin puree, glazed honey butternut pumpkin, sautéed truffle gnocchi and spinach finished with a light white wine and fish veloute and crispy puffed seeds

 Filet de Bœuf 44.5

Tender Harvey Fillet of Beef cooked to your liking, served with butter roasted fondant potato, parsley coulis and glazed asparagus, finished with a creamy Green Peppercorn and Cognac sauce (GF)

 Poitrine de Poulet aux Champignons 39.5

Tender Roasted Chicken Breast, served on an earthy rich wild mushroom and parmesan risotto finished with Whisky de-glazed local baby mushrooms and a light truffle and port jus (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- French Fries 9

Salade Jardinière– Garden Salad 9

Broccolini- Steamed Broccolini sautéed with a Café de Paris butter 12

Asperges- Buttered asparagus with roast slivered almonds and shaved parmesan 14

Fricassée de Légumes-Fresh seasonal vegetables sautéed with extra virgin olive oil 13.5

Purée de Pommes de Terre- Creamy mash potato 9.5

 

 

 

Regional Menu – $59.90 per person

Regional Menu

Taste of France

DELICIOUS REGIONAL MENUS $59.90 PER PERSON – AVAILABLE TUESDAY TO FRIDAY

FLAVOURS OF FRANCE

  Week 8 – 21/05/19, Menton, $59.90 per person

-Amuse Bouche

-Petit Bouillabaisse Façon Chez Pierre, Fresh Pink Snapper Fillets, prawns, mussels, saffron potatoes and confit fennel served with a tomato and fish bouillabaisse style soup finished with fresh herbs and garlic croutons

-Sorbet

-Filet de Veau au Champignon, Tender Fillet of Margaret River Veal, butter roasted and served with artichoke puree, sautéed mushrooms and gnocchi and finished with a light mustard cream sauce

-Crêpe au Citron, Homemade poppy seed sweet crepes, filled with a delicious lemon curd and finished with fresh strawberries and Cointreau

Week 9 – 28/05/2019 Beaune, $59.90 per person

-Amuse Bouche

-Coquilles St. Jacques, Caramalised Shark Bay Scallops and braised Pork Belly morsels, served with a creamy white bean puree, asparagus, olive crumbs & baby herbs finished with a light white wine sauce

-Sorbet

-Coq au Vin ‘Facon Chez Pierre’ Slow poached red wine marinated chicken breast, served with a creamy pomme puree, sautéed bacon, shallots and Parisian mushrooms finished with seasonal greens, fresh herbs and a Burgundian red wine sauce

-Fondant au Chocolat, Hot Baked Belgium Dark chocolaté Lava cake, with a rich liquid centre, served with caramel ice-cream, salted caramel sauce and pouring crème anglaise

 Week 10 – 04/06/2019 Toulouse, $59.90 per person

-Amuse Bouche

-Risotto de Gambas, Seared Exmouth Tiger Prawns and white wine Vongole Clams, served on a wild mushroom and parmesan risotto, finished with confit tomatoes, sautéed spinach and a light dill beurre blanc sauce

-Sorbet

-Cassoulet de Toulouse, A traditional dish from the region of Toulouse.  A rich slow cooked casserole of white beans, duck leg confit, pork belly and Toulouse sausage finished with red wine jus, bread crumbs and fresh herbs

-Opéra gâteau, Opera cake is a French cake made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream and covered in a chocolate glaze

 Week 11– 11/06/2019 Chamonix, $59.90 per person

-Amuse Bouche

-Tartiflette, A specialty from the Savoy Alps, A traditional winter dish of Slow cooked Potatoes, lardons, shallots and raclette cheese, baked and topped with a light garlic veloute and reblochon cheese and fresh herbs

-Sorbet

-Filets de Boeuf aux Champignons, Tender Harvey Fillet of Beef, oven roasted and served with a sweet potato and rosemary puree, asparagus and crispy Jerusalem artichokes finished with a creamy bacon and mushroom sauce

-Tarte au Pomme Fine, Caramalised, roasted and glazed Puff Pastry Apple Tartlet, served with crème anglaise and ice-cream, finished with a Grand Marnier and honey sauce

 Week 12 – 18/06/2019 Limoges, $59.90 per person

-Amuse Bouche

-Vol-au-vent aux Fruits de Mer, Crispy Puff Pastry vol-au-vent, filled with fresh seafood, scallops, prawns, fish and a creamy mornay sauce accompanied by a parsley puree, grilled asparagus and pan-fried tiger prawn finished with a light bercy sauce

-Sorbet

-Epaule d’Agneau Braise, Slow braised tender Amelia Park Lamb Shoulder, served on a bed of paprika and parmesan polenta, finished with glazed honey baby carrots and lamb and rosemary jus

-Crêpes aux Bananes et au Chocolat, Sweet Crepes filled with chocolate frangipane, topped with hot Caramalised bananas and a rich chocolate sauce finished with vanilla ice-cream and crushed roasted hazelnuts

 Week 13 – 25/06/2019 Le Havre, $59.90 per person

-Amuse Bouche

-Crepe aux Poulet et Truffe Noire, Savoury crepes, filled with chicken breast, mushrooms, fresh herbs and a truffle soubise sauce topped with spinach and a creamy tarragon sauce gratinee under the grill with gruyere cheese

-Sorbet

-Filet de Veau, Tender veal fillet, thyme marinated and butter pan-roasted served with gratin potato, parsnip puree, glazed brussel sprouts and finished with a light Dijon mustard crème sauce

-Profiteroles Maison a la Pistache, Home-made sweet choux Pastry profiteroles filled with creamy pistachio ice-cream, garnished with crème anglaise and biscuit crumble finished with a delicious hot chocolate sauce

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 aux Cerises

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter glazed baby heirloom carrots, and finished with Kirsch and cherry jus

Filet de Bœuf 

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

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream

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 lamb sweet breads, 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 ‘Dijon style’ lentil du puy and seeded mustard casserole, accompanied by hickory smoked baby Kipfler potatoes, asparagus and a red wine and rosemary jus

Confit de Canard, Sauce aux Cerises

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 glazed heirloom carrots and finished with Kirsch and cherry jus

Filet de Bœuf

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

Poitrine de Poulet aux Champignons

Tender roasted Chicken breast, served on an earthy rich wild mushroom and parmesan risotto finished with Whisky de-glazed local baby mushrooms and a light truffle and port jus

Fresh Fish of the Day 

DESSERTS

Vanilla Crème Brulée

Profiteroles Maison a la Vanille

Home-made sweet choux pastry profiteroles filled with vanilla bean ice-cream, garnished with crème anglaise and biscuit crumble finished with a delicious hot chocolate sauce

Entremet Pistache Chocolat

House-made mousse gateaux, made with a crispy feuilletine and praline ganache, layered with a soft pistachio cream and dark chocolate ganache served with crème anglaise, candied pistachio’s and finished with pistachio 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 lamb sweet breads, 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 ‘Dijon style’ lentil du puy and seeded mustard casserole, accompanied by hickory smoked baby Kipfler potatoes, asparagus and a red wine and rosemary jus

Confit de Canard, Sauce aux Cerises

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 glazed baby heirloom carrots, and finished with Kirsch and cherry jus

Filet de Bœuf 

Tender Harvey Fillet of Beef cooked to your liking, served with butter roasted fondant potato, parsley coulis and glazed asparagus, finished with a creamy Green Peppercorn and Cognac sauce

Poitrine de Poulet aux Champignons

Tender Roasted Chicken Breast, served on an earthy rich wild mushroom and parmesan risotto finished with Whisky de-glazed local baby mushrooms and a light truffle and port jus

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  vanilla bean ice-cream, salted caramel sauce and pouring crème anglaise

Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream and 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