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 4 – 24/07/2018 – Sud Quest (Dordogne, Gascony, Bordeaux)

-Amuse Bouche

-Filets de Poisson en Croute d’Amandes, Fresh Local Fillet of Pink Snapper, topped with an almond and parmesan crust,  served on a bed of saffron puree accompanied by sautéed peas, spinach and pancetta finished with a sauce bercy


– 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

-Tarte au Pommes Maison, Homemade caramalised apple tartlet, glazed with a calvados syrup and served with vanilla ice-cream and crème anglaise



Week 1- 31/07/2018 Paris, $59.90 per person

-Amuse Bouche

-Crêpes aux Fruits de Mer, Seafood Crepe, Savory Crepes filled with Prawns, Squid, fresh Fish, leeks and a garlic veloute finished under the grill with saffron and Pernod sauce and gruyere cheese


-Filet de Boeuf Sauce au Poivre, Tender and marinated Harvey Fillet of Beef served with sweet potato puree, bacon dauphinoise potatoes and buttered broccolini finished with creamy peppercorn and Cognac sauce

-Crème Brûlée à la Vanille, Classic Vanilla Bean Crème Brulee with burnt brown sugar


Week 2 – 07/08/2018 Rennes, $59.90 per person

-Amuse Bouche

-Cassolette de Saint Jacques Gratinée, Delicious plump Shark Bay Scallops seared and served with creamed leeks, spinach and asparagus finished with a light mustard mornay sauce and crispy leeks, gratinée with fromage


-Jarret d’Agneau, Beautiful lamb Shanks, slowly braised and served with creamy pomme puree, honey glazed turnips and finished with a rich red wine and tomato braised sauce

– Crêpes Suzette,Ssweet crepes cooked in a traditional suzette sauce of orange juice, sugar, butter, lemon, Grand Marnier and Congac accompanied by vanilla ice-cream (prepared in the kitchen)


Week 3 – 14/08/2018 Montpellier, $59.90 per person

-Amuse Bouche

-Filet de Saumon, Delicate butter and dill poached Salmon fillet, served with a Provencal tomato Israeli couscous, sautéed baby squid and finished with a light dill beurre blanc sauce


-Confit de Cuisses de Canard, Slow Confit Duck Leg, served on a bed of crispy bacon and garlic salardaise potatoes, parsnip puree and sautéed brussel sprouts finished with a port sauce

-Entremet Pistache chocolat, Delicious layered gateau of pistachio, dark chocolate mousse, crispy feuilletine and jaconde biscuit glazed with chocolate and served with pistachio ice-cream


Week 4 – 21/08/2018 Nevers, $59.90 per person  

-Amuse Bouche

-Poitrine de Porc, Slow Braised tender Pork Belly, served with roasted pumpkin and parmesan risotto, butter glazed rainbow carrots and finished with a light sherry vinegar and pork jus


-Agneau Deux Façons, Amelia Park Rack and Rump of Lamb, marinated and roasted served with tomato ratatouille, potato and sautéed zucchini finished with a classic mint sauce

-Mille-feuille à la vanille, Crispy sweet puff pastry, layered with vanilla and rum crème custard, glazed with vanilla and served with fresh strawberries and red berry coulis


Week 5 – 28/08/2018 Vezely, $59.90 per person

-Amuse Bouche

-Tarte Fine aux Crevettes, Prawn and Asparagus Puff Pastry parcel, Puff Pastry filled with grilled asparagus, topped with sautéed Exmouth tiger prawns and served with a parsley puree, crispy pancetta and creamy hollandaise sauce

-Joue de Boeuf en Bourguignon, 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, heirloom carrots and a rich Burgundy wine sauce

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


  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