À la Carte

Menu

A La Carte

ENTRÉES

Soupe à l’Oignon ⚜ 16.5
Traditional and rich French onion soup, gratinée with gruyere croutons.

St.-Jacques ⚜ 25.5
Seared and caramelised plump Shark Bay scallops, served with a delicate fricassee of cauliflower florets; apricot and roasted hazelnuts, finished with a creamy cauliflower saffron and herb emulsion and crispy pancetta. GF

Crêpes aux Fruits de Mer ⚜ 23
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.

Porc Braisé ⚜ 23.5
Slow braised crispy pork belly, served with a creamy cauliflower and truffle mousseline, sauteed wild mushrooms and fresh asparagus, finished with a Madeira and pork jus and roasted hazelnuts. GF

Pâté Maison ⚜ 19.5
Homemade chicken liver, green peppercorn and Cognac pàté, served with pork rillette, spiced French gherkins, spiced 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.

Soufflé au Fromage ⚜ 23
Twice baked four cheese soufflé of gruyère, blue cheese, cheddar and Parmesan served with a fricassée of wild mushrooms, edamame beans and pine nuts, finished with a light Parmesan cheese sauce.

Foie Gras Pôelé Deux Façons ⚜ 38

Imported French duck liver Foie Gras, prepared two ways, seared hot Foie Gras liver and Foie Gras terrine, served with a butter roasted pumpkin, toasted brioche purée, spiced pumpkin chutney and roasted crispy seeds, finished with a sherry vinegar gastric sauce.

Escargots de Bourgogne
Classic Burgundy snails cooked in their shells and served with a garlic and herb butter. GF
Half Dozen ⚜ 16.5
Dozen ⚜ 26

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


MAIN COURSES

Poisson du Jour ⚜ 45
Fresh fish of the day.

Carré d’Agneau Rôti ⚜ 46
Tender Amelia Park rack of lamb, served pink, marinated and roasted, with a silky white bean and rosemary purée, roasted baby courgette, confit cherry tomatoes and olive powder and finished with a rich red wine jus.

Confit de Canard, Sauce à l’Orange ⚜ 39.5
Salted and confit duck leg, slowly cooked in duck fat over eight hours and served with creamy pomme purée, butter, sautéed veal and chicken boudin blanc and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce. GF

Filet de Bœuf au Poivre ⚜ 45.5
Tender Harvey fillet of beef cooked to your liking, served with fennel mousseline, asparagus and sauteed smoked hickory chat potatoes and finished with a classic creamy green peppercorn and Cognac sauce. GF

Filet de Chevreuil ⚜ 46
Tender Margaret River venison fillet seared medium-rare with a fricassée of broccolini, goji berries and almonds, accompanied by a garlic and anchovy mousse, roasted shallots and finished with pancetta crisps and a port sauce. GF

Poitrine de Poulet aux Champignons ⚜ 39.5
Tender roasted and truffle infused chicken breast, wrapped with pancetta, served on a bed of earthy rich wild mushrooms and Parmesan risotto, accompanied by whisky flambéed shiitake mushrooms and shaved Parmesan, finished with a light port jus. 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 and mixed leaves.
Entrée course size available.

Tian de Lègumes Jardinière ⚜ 36.5
Provençal vegetable gratin layered with roasted zucchini, red capsicum, eggplant, served with sautéed greens and an assortment of sautéed wild mushrooms, finished with shaved Parmesan, roasted hazelnuts, and a walnut emulsion sauce. V GF


SIDE DISHES

Frites ⚜ 9
French fries.

Broccolini ⚜ 13
Broccolini sautéed with goji berries and crushed pistachios.

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

Purée de Pommes de Terre ⚜ 10
Creamy mash potato.

Salade Jardinière ⚜ 9.5
Garden salad.


V ~ Vegetarian⚜ GF ~ Gluten Free