Entree

Crepes Aux Crevettes

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 gratinee with fromage under the grill

Pâté Maison

In house prepared Chicken Liver, Peppercorn & Cognac Pate, served with pork rillettes, pickled French gherkins, spiced cranberry chutney and Cumberland sauce

Souffle au Fromage

Twice baked Gruyere, Blue Cheese, and Parmesan Souffle, 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

Steak Tartare

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

Mains

Filet de Boeuf au Poivre

Tender Harvey Fillet of Beef served with a creamy royal blue pomme puree, carrot ketchup,  chargrilled asparagus and finished with a classic creamy Cognac and green peppercorn sauce

Canard Confit, Sauce a l'Orange

Salted and Confit Duck Leg served with a creamy pomme puree, slow braised witlof, glazed baby carrots, orange crisps and finished with a French Grand Marnier and Orange sauce

Fresh Fish of the Day

Ask your waiter for details

Dessert

Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Summer Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream

Classic Vanilla Crème Brulée

French classic done to perfection

ENTREE

Crepes aux Crevettes

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 gratinee with fromage under the grill

Pate Maison

In house prepared Chicken Liver, Peppercorn & Cognac Pate, served with pork rillettes, pickled French gherkins, spiced cranberry chutney and Cumberland sauce

Souffle au Fromage

Twice baked Gruyere, Blue Cheese and Parmesan Souffle, 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

Steak Tartare

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

MAINS

Filet de Boeuf au Poivre

Tender Harvey Fillet of Beef served with a creamy royal blue pomme puree, carrot ketchup, chargrilled asparagus and finished with a classic creamy Cognac and green peppercorn sauce

Carre d'Agneau Roti

Tender Amelia Park Rack of Lamb, marinated and roasted, served pink, with a Provencal tomato ratatouille, char grilled courgettes and capsicum coulis, finished with a rosemary and red wine sauce

Poitrine de Poulet

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 light cream of mushroom sauce

Fresh Fish of the Day

DESSERTS

Vanilla Creme Brulee

Eclair au Chocolat

Choux pastry Eclair, filled with a chocolate and peanut butter creme, topped with chocolate sauce, peanut butter, caramelised peanuts, chocolate crisps and finished with cream

Coupe Glacee

Chez Pierre's selection of Ice-cream and Sorbets, served iwth a berry compote, creme de cassis liqueur, fresh strawberries, whipped cream, raspberry macaroon and finished with a sugar tuille

Entree

Crepes Aux Crevettes

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 gratinee with fromage under the grill

St Jacques

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

Steak Tartare

Traditional Parisian bistro style Steak Tartare, finely hand cut Harvey fillet of beef, capers, mustard, cornichons, shallots, parsley, tabasco, worcestershire, olive oil, vinegar & egg yolk served with garlic toast and mixed leaves

Souffle au Fromage

Twice baked Gruyere, Blue Cheese and Parmesan Souffle, 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

Escargot de Bourgogne

A dozen classic Burgundy Snails cooked in their shells and served with garlic and herb butter

Mains

Filet de Boeuf au Poivre

Tender Harvey Fillet of Beef served with a creamy royal blue pomme puree, carrot ketchup, chargrilled asparagus and finished with a classic creamy Cognac and green peppercorn sauce

Carre d'Agneau Roti

Tender 'Amelia Park' Rack of Lamb, marinated and roasted, served pink, with a Provencal tomato ratatouille, char grilled courgettes and capsicum coulis,  finished with a rosemary and red wine sauce

Canard Confit, sauce a l'Orange

Salted and Confit duck leg accompanied by a Duck Confit crepe and served with creamy pomme puree, glazed baby carrots, orange crisps and finished with a French Grand Marnier and orange sauce

Fresh Fish of the Day

Ask for details

Dessert

Fondant au Chocolat

Hot baked 'Weiss' Dark Chocolaté lava cake with a rich liquid centre, served with a vanilla bean ice-cream, salted caramel sauce and pouring crème anglaise

Tarte au Citron et Passion

Home-baked fresh Lemon and Passionfruit Summer Tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream and Passionfruit sorbet

Vanilla Crème Brulée

A Traditional French dessert

Coupe Glacee

Chez Pierre's selection of ice-cream and sorbets served iwth a berry compote, Creme de Cassis liqueur, fresh strawberries, whipped cream, raspberry macaroon and finished with a sugar tuille