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 25.5

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)

Caille Rôtie aux Champignons 23.50

Marinated and deboned Quail, slow confit legs and pan-seared breasts served with a creamy mushroom and mornay puff pastry vol-au-vent finished with Madeira glazed mushrooms and rich Quail jus

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

Tarte aux Poivrons et Fromage de Chèvre 19.50

Goats Cheese and roasted three colour Capsicum Tartlet, crispy hazelnut shortcrust pastry tartlet filled with braised capsicum fondue, topped with goat’s cheese accompanied by a petit watercress and radish salad, finished with a light honey and Dijon dressing (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 16.00

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 37.50

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 37.50

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter glazed broccolini, toasted almonds and finished with Kirsch and cherry jus (GF)

 Filet de Bœuf 43.50

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 mushroom and mustard 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