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 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

 ##MAIN COURSES

 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)

##SIDE DISHES

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 – $59.90 per person

Regional Menu

Taste of France

COME AND ENJOY ONE OF OUR DELICIOUS REGIONAL MENUS, AVAILABLE TUESDAY TO FRIDAY.

 Week 8 – 20/02/2018 Ile de France, $59.90 per person

-Amuse Bouche

-St. Jacques, Seared Shark Bay Scallops, served with honey glazed pork belly, carrot and cardamom puree, fresh asparagus and finished with Ricard and saffron veloute

-Sorbet

-Filet de Boeuf à la Sauce Béarnaise, Tender Harvey Fillet of Beef, served with creamy pomme puree, sautéed mushrooms, broccolini and finished with red wine jus and creamy béarnaise sauce

-Tarte Aux Fruits Rouges, Summer Berry Tart, Home-baked Orange shortcrust tartlet served with crème patisserie and topped with sugar glazed fresh blueberries and strawberries, finished with berry compote, raspberry coulis and a crispy tuille

Flavours of France – March 2018

Week 1 – 27/02/2018 Reims, $59.90 per person

-Amuse Bouche

-Confit de Saumon, Tender dill and olive oil confit salmon served with grilled Tiger prawn, cauliflower puree, asparagus and baby fennel and dill salad finished with Champagne hollandaise sauce

-Sorbet

-Canard Confit, Sauce à l’Orange, Confit Duck leg, seared half duck breast, served with creamy pomme puree, glazed rainbow carrots, orange crisps and finished with a Grand Marnier duck sauce

-Poire Belle Helene, Slow Poached sugar spiced great southern pears, served warm with vanilla ice-cream, hot chocolate sauce and toasted almonds

 

Week 2 – 06/03/2018 Mont-St-Michel, $59.90 per person

-Amuse Bouche

-Filet de Poisson, Crispy skin Barramundi Fillet, served with vongole clams, sautéed tomato gnocchi, spinach and finished with light dill beurre blanc sauce

-Sorbet

-Filet de Veau, Margaret River Fresh Veal Fillet, pan-roasted and served with creamed brunoise potato and cumin, buttered asparagus and enoki mushrooms, finished with rich thyme jus

-Tarte aux Pommes Fines, Fine Apple Tart, Roasted apple and puff pastry tart, served with calvados sauce, vanilla ice-cream and crème anglaise

 

Week 3 – 13/03/2018 Dijon, $59.90 per person

-Amuse Bouche

-Coquille St Jacques, Fresh Shark Bay Scallops, seared and served on a bed of leeks and spinach, topped with mustard mornay sauce, finished under the grill with gruyere cheese and crispy leeks

-Sorbet

-Agneau Roti, Tender Amelia Park Rump of Lamb, served pink, with red wine and spring onion risotto, sautéed Worcestershire zucchini, finished with rosemary and mustard jus

-Mille-Feuille à la Pistache, crispy puff pastry, layered with vanilla custard, pistachio mousseline and fresh strawberries served with fruit coulis and pistachio crumbs

 

Week 4 – 20/03/2018 Bordeaux, $59.90 per person

-Amuse Bouche

-Caille deux Façons, Confit Quail Legs and Pan-seared Quail Breast, served with carrot and cardamom puree, prosciutto wrapped figs and finished with Port and Quail jus

-Sorbet

-Filet de Boeuf sauce Roquefort, Tender Harvey fillet of Beef, served medium-rare, with creamy pomme puree, sautéed garlic French beans, roasted shallots and finished with creamy roquefort sauce

-Cannelés Bordelais, A Classic Bordelaise Dessert, Thick caramalised crust with a tender custard centre flavoured with vanilla and Rhum, accompanied by chocolate sauce and vanilla ice-cream

 

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

 

 

Dessert

Menu

Dessert

Function Menus

Function Menu

$65

Function Menu

$75

 

Functions Menu

$85

 

Dégustation Menu

Dégustation Menu

$90 per person