A La Carte

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A La Carte

ENTREES

 Soupe à l’Oignon 16.5

Traditional and rich French Onion Soup, gratinée with gruyere croutons

 Crêpes aux Fruits de Mer 22.5

Seafood Crepe, filled with fresh local Prawns, Scallops, Fish, leeks and mushrooms in a garlic, onion and parsley soubise sauce encased in a savoury crepe topped with a light bercy sauce, spinach and gratinée with Fromage under the grill

 St-Jacques 25.5

Seared and Caramelised Plump Shark Bay Scallops served with a mushroom and truffle mousseline, pickled Enoki mushroom, sautéed squid, bacon and walnuts, finished with a light pastis and white wine emulsion (GF)

Pâté Maison 19.5

Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote finished with home-made toasted brioche

Soufflé au Fromage 22.5

Twice baked Gruyere, Blue Cheese and Parmesan Soufflé, served hot with a baby salad of roasted beetroots, shaved beetroots, spinach leaves and hazelnut crumble and finished with a creamy beetroot puree and light cheddar sauce (V)

 Porc Braisé 22.5

Slow Braised and roasted Tender Pork Belly, served with a fricassee of lamb sweet breads, pancetta, herbs and shallots, finished with a creamy parsnip and star anise puree, baby herbs and a light port jus (GF)

 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 sautéed julienne carrot and carraway, pickled orange and toasted brioche served with a grapefruit gastric sauce

 Baguette   8.5 per Basket

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 43

Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a ‘Dijon style’ lentil du puy and seeded mustard casserole, accompanied by hickory smoked baby Kipfler potatoes, asparagus and a red wine and rosemary jus (GF)

 Confit de Canard, Sauce aux Cerises 39.5

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 baby heirloom carrots, and finished with Kirsch and cherry jus (GF)

 Gambas a la Plancha 43.5

Pan-seared Exmouth Tiger Prawns, served with a pumpkin and cumin puree, glazed honey butternut pumpkin, sautéed truffle gnocchi and spinach finished with a light white wine and fish veloute and crispy puffed seeds

 Filet de Bœuf 44.5

Tender Harvey Fillet of Beef cooked to your liking, served with butter roasted fondant potato, parsley coulis and glazed asparagus, finished with a creamy Green Peppercorn and Cognac sauce (GF)

 Poitrine de Poulet aux Champignons 39.5

Tender Roasted Chicken Breast, served on an earthy rich wild mushroom and parmesan risotto finished with Whisky de-glazed local baby mushrooms and a light truffle and port jus (GF)

 Filet de Chevreuil 45

Tender Margaret River Venison Fillet, seared medium-rare, with a fricassee of broccolini, goji berries and almonds, accompanied by a garlic & anchovy mousse, roasted shallots and finished with pancetta crisps and a port sauce (GF)

 Tian de Legumes Jardinière 35.5

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

 SIDE DISHES:

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