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)

 Salade de tomate Mozzarella 19.5

Summer Tomato and Buffalo Mozzarella Salad, An assortment of local colorful Heirloom tomatoes, served with fresh marinated buffalo mozzarella and fresh baby herbs, finished with infused basil oil and balsamic reduction (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