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 16.5

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 sautéed spinach and a creamy white wine, dill and garlic sauce, gratinée with Fromage under the grill

 St-Jacques 25.5

Seared and Caramelised Plump Shark Bay Scallops served with a green pea, lime and tarragon puree, sautéed oyster mushrooms, black olive crumbs, fresh peas and air-dried cherry tomatoes finished with a creamy classic bercy sauce (GF)

Pâté Maison 19.5

Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, pickled French gherkins, spiced cranberry chutney and Cumberland sauce finished with toasted brioche

‘One of our house Specialties

Porc Braisé 22.5

Slow Braised Tender Pork Belly, served on an earthy wild mushroom and parmesan risotto, accompanied by sautéed assorted forest mushrooms and finished with a light port jus and fresh baby herbs (GF)

 Verrine de Betterave 21

Summer Goats Cheese and Beetroot Cocktail

Fresh Goats Cheese Mousseline, Roasted beetroot puree and a celery and dill jelly beautifully layered in a cocktail glass topped with a petit salad of fennel, celery, dill, crushed almonds and apple finished with a toasted crostini (V)

 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 Caramalised peaches, peach coulis and a sherry vinegar and peach reduction sauce finished with toasted brioche

 Baguette   8.5 per Basket

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 43

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a creamy cauliflower mousseline, olive powder, chargrilled asparagus and butter roasted chat potatoes finished with a red wine and rosemary jus (GF)

Confit de Canard, Sauce aux Cerises 39

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 broccolini, and finished with Kirsch and cherry jus (GF)

 Gambas a la Plancha 43.5

Pan-seared Exmouth Tiger Prawns, served with a green parsley, asparagus zucchini and parmesan risotto served with a grilled baby courgette, cherry tomatoes, shaved parmesan and finished with a light white wine and fish veloute (GF)

Filet de Bœuf 44.5

Tender Harvey Fillet of Beef cooked to your liking, served with a creamy pomme puree, parsley coulis and glazed baby heirloom rainbow carrots finished with a creamy mushroom and mustard sauce (GF)

Supreme de Volaille Facon Basquaise 39.5

Basque Country style Chicken Breast, infused with Piment d'Espelette and butter roasted, served with capsicum coulis, smoked chorizo sausage and sautéed red and green capsicum finished with a light madeira jus (GF)

Filet de Chevreuil 45

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

 Tian de Legumes Jardinière 35

Provencal Vegetable Gratin layered with roasted zucchini, red capsicum, eggplant, served with grilled asparagus, capsicum puree and an assortment of sautéed wild mushrooms finished with shaved parmesan, roasted hazelnuts and basil oil (V) (GF)


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




Week 8 – 23/10/2018 Nantes $59.90 per person

-Amuse Bouche

-Risotto aux Gambas, Grilled Exmouth Tiger Prawns, on a bed of roasted red capsicum and parmesan risotto, served with sautéed spinach and asparagus finished with a light saffron and white wine sauce


-Agneau Roti, Roasted Spring Rump of Lamb, served with a Provençal tomato ratatouille, butter fondant potato and sautéed zucchini finished with a rosemary and lamb jus

-Entremet Mangue Chocolat Blanc, Mango and White Chocolate Gateaux, layered with crispy biscuit, mango bavarois and white chocolate mousse served with crispy pineapple, mango coulis and sorbet


Week 9 – 30/10/2018 Paris $59.90 per person

-Amuse Bouche

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


-Petit Chateaubriand, Tender Harvey Fillet of Beef, served with a creamy pomme puree and traditional accompaniments of sautéed mushrooms, asparagus and roasted tomato finished with a red wine sauce and  bearnaise sauce

-Paris Brest, A Traditional French choux pastry, filled with a salted caramel, hazelnut crème and praline whipped cream served with chocolate crisps and icing sugar


Week 10 – 06/11/2018 Grasse $59.90 per person

-Amuse Bouche

-Saumon Grillé sur Salade Niçoise, Slow cooked salmon fillet, served on a classic warm nicoise salad of potatoes, French beans, olives, roasted red capsicum, cherry tomatoes and eggs finished with a light dill beurre blanc sauce


-Fillet de Veau, Tender pan-roasted Margaret River fillet of veal, served with a pork and veal sausage accompanied by a red wine and parmesan risotto and glazed baby heirloom carrots and finished with a Madeira jus

-Fraises à la Romanoff, Wild Berry Romanoff, Fresh strawberries and blueberries marinated with liqueur and sugar served in a crispy brandy basket topped with a creamy Romanoff sauce finished with coulis and wild berry sorbet


Week 11 – 13/11/2018 Châteauroux $59.90 per person

-Amuse Bouche

-Filet de Poisson Sauce Safran, grilled local Pink Snapper fillet, served with a cauliflower and Pastis mousseline, confit fennel and a crispy chickpea Panisse finished with a light saffron and fish veloute


-Agneau en Deux Façons, Amelia Park Lamb two ways, Roasted Rack of Lamb and Rump of Lamb, served with pomme puree, mushy peas and glazed baby vegetables finished with classic mint jus

-Mille-Feuilles au Chocolat et à la Noisette, Chocolate and Hazelnut Mille-feuilles, crispy puff pastry layered with hazelnut cream, vanilla mousse and finished with a chocolate ganache finished with crème anglaise and caramalised crispy nuts


Week 12 – 20/11/2018 Mont-St-Michel $59.90 per person

-Amuse Bouche

-Coquilles St-Jacques Gratinées, Fresh Shark Bay scallops, served on a bed on creamy leeks, spinach and asparagus and topped with a light mornay sauce gratineed under the grill and finished with crispy leeks


-Canard Confit, Slow cooked tender Confit Duck leg, served with crispy roasted garlic potatoes, sweet potato puree, buttered broccolini and finished with a port sauce

-Opera Cake, Rich French dessert, layered almond sponge cake soaked in coffee and filled with coffee buttercream and chocolate ganache


Week 13 – 27/11/2018 Fontainebleau $59.90 per person

-Amuse Bouche

-Poitrine de Porc, Slow Braised tender Pork Belly served on a creamy pumpkin and parmesan risotto, finished with chargrilled asparagus and a light thyme jus


-Steak au Poivre, Tender Fillet of beef, served medium-rare, with a bacon and cheese dauphinoise potato, mushroom duxelles and glazed baby vegetables finished with a creamy green peppercorn and Cognac sauce

-Crème Brûlée à la Vanille Maison, Classic Vanilla Crème Brulee


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






Function Menus

Function Menu


Function Menu


[Not Available in December]

Functions Menu



Dégustation Menu

Dégustation Menu

$90 per person