À la Carte

Menu

A La Carte

ENTRÉES

Soupe à l’Oignon ~ 17.5
Traditional and rich French onion soup, cooked slowly with caramelised onions, red wine and beef stock then gratinée with gruyère croutons.

St-Jacques ~ 25.5
Seared and caramelised plump Shark Bay scallops, served with a parsnip puree, sautéed celery, parsnip, pancetta and fresh herbs, finished with a spiced tomato and capsicum coulis and a light pastis and pancetta cream sauce. GF

Crêpes aux Fruits de Mer ~ 24
Seafood crêpe filled with fresh local prawns, scallops, fish, leeks, fennel and mushrooms in a dill and lime zest Mornay sauce, encased in a savoury crêpe, topped with a light bercy sauce, spinach and gratinée with Fromage under the grill.

Ballotine de Lapin ~ 23
Fresh Baldivis rabbit filled with a chicken and tarragon mousseline, wrapped with pancetta, served with a mushroom mousse, sautéed wild mushrooms and glazed baby carrots, finished with a light truffle and tarragon sauce supreme. GF

Pâté Maison ~ 21
Homemade chicken liver, green peppercorn and cognac pâté, served with pork rillette, spiced French gherkins, spiced grape chutney and caramelised red onion compote, finished with homemade toasted brioche.
‘One of our house specialties.’

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.

Salade de Tomates à la Mozzarella ~ 22.5
Summer tomato and buffalo mozzarella salad, an assortment of heirloom tomatoes, cherry tomatoes, buffalo mozzarella and fresh basil, served with fresh herbs, balsamic reduction and Olio Bello extra virgin olive oil. V GF

Foie Gras Deux Façons ~ 39
Imported French duck liver foie gras prepared two ways: seared hot foie gras liver and foie gras terrine, served with spiced green mango chutney, glazed raspberry vinegar cocktail onions, brioche and toasted seeds, finished with a light mango gastric sauce.

Escargots de Bourgogne
Classic Burgundy snails cooked in their shells and served with a garlic and herb butter. GF
Half Dozen ~ 17
Dozen ~ 26.5

Baguette ~ 8.5 per Basket
Fresh daily baked imported French baguette, served with Normandy salted Isigny butter.


MAIN COURSES

Poisson du Jour ~ 46
Fresh fish of the day.

Gambas a la Plancha ~ 46.5
Fresh grilled Skull Island tiger prawns served on a silky saffron, smoked chorizo and parmesan risotto, accompanied by steamed mussels and grape tomatoes, finished with a light white wine sauce. GF

Carré d’Agneau Rôti ~ 46
Tender rack of lamb marinated and roasted, served pink, with a white bean and rosemary mousseline, sautéed and curried baby courgettes, broccolini, olive powder and confit garlic, finished with a rich rosemary and cabernet jus. GF

Confit de Canard, Sauce à l’Orange ~ 41
Salted and confit duck leg, slowly cooked in duck fat over eight hours and served with creamy pomme purée, sautéed veal and chicken boudin blanc and orange butter glazed baby heirloom carrots, finished with a classic orange and Grand Marnier sauce. GF

Filet de Boeuf Sauce au Poivre ~ 45.5
Tender Harvey fillet of beef cooked to your liking, served with creamy Parisian pomme purée, sautéed asparagus spears and a Japanese pumpkin mousseline, finished with a classic creamy green peppercorn and cognac sauce. GF

Poitrine de Poulet ~ 41
Tender roasted and truffle infused chicken breast, served with a summer zucchini and goat’s cheese gratin, goat’s cheese macaron and sautéed wild mushrooms, finished with a creamy sauce supreme. GF

Steak Tartare ~ 45
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, French fries and mixed leaves.

Tian de Légumes Jardinière ~ 37.5
Provençal vegetable gratin layered with roasted zucchini, red capsicum and eggplant, served with sautéed greens and an assortment of sautéed wild mushrooms, finished with shaved Parmesan, roasted hazelnuts and a spiced tomato and capsicum coulis. V GF


SIDE DISHES

Frites ~ French fries. 9

Broccolini ~ Broccolini sautéed with crushed pistachios and crumbled feta. 13

Asperges ~ Asparagus pan fried with roast slivered almonds and shaved Parmesan. 14

Purée de Pommes de Terre ~ Creamy mash potato. 12

Salade Jardinière ~ Garden salad. 9.5


V ~ Vegetarian⚜ GF ~ Gluten Free