Soupe à l’Oignon ~ 16.5
Traditional and rich French onion soup, gratinée with gruyère croutons.
St-Jacques ~ 25.5
Seared and caramelised plump Shark Bay scallops, served on a creamy saffron and Parmesan risotto, accompanied by asparagus and confit tomatoes, finished with a light pastis and white wine sauce and a crispy Parmesan tuile. GF
Crêpes aux Fruits de Mer ~ 23.5
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.
Quenelle de Volaille et Truffe ~ 22.5
Lyonnaise chicken and truffle mousseline quenelles (French dumplings), served with a fricassee of wild mushrooms, fresh herbs and truffle butter croutons, finished with a creamy forest mushroom velouté.
Pâté Maison ~ 19.5
Homemade chicken liver, green peppercorn and cognac pâté, 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 gruyére, blue cheese, cheddar and Parmesan, served hot with sautéed wild mushrooms, confit shallots and baby spinach, finished with a light creamy cheese velouté.
Foie Gras Deux Façons ~ 38.5
Imported French duck liver foie gras prepared two ways: seared hot foie gras liver and foie gras terrine, served with roasted grapes, spiced grape 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 ~ 26.5
Baguette ~ 8.5 per Basket
Fresh daily baked imported French baguette, served with Normandy salted Isigny butter.
Poisson du Jour ~ 45
Fresh fish of the day.
Bœuf Bourguignon ~ 41.5
Beef Burgundy, slow braised tender beef cheeks cooked and marinated in red wine, served with traditional accompaniments of sautéed lardons, shallots and mushrooms, finished with creamy pomme purée, heirloom carrots and a rich Burgundy wine sauce. GF
Carré d’Agneau Rôti ~ 46
Tender rack of lamb marinated and roasted, served pink, with a Provençal ratatouille, sautéed asparagus spears and a creamy potato, truffle and bacon croquette, finished with a rich rosemary and cabernet jus. GF
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 a 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 Bœuf Sauce au Poivre ~ 45.5
Tender Harvey fillet of beef cooked to your liking, served with a crispy potato rösti, sautéed garden vegetables of baby beet, courgette, broccolini, carrots and asparagus, finished with a classic creamy green peppercorn and cognac sauce. GF
Poitrine de Poulet ~ 39.5
Tender roasted and truffle infused chicken breast, served on a silky Jerusalem artichoke and Parmesan risotto, accompanied by a stuffed bacon and herb button mushroom and buttered broccolini, 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, French fries and mixed leaves.
Tian de Légumes Jardinière ~ 36.5
Provençal vegetable gratin layered with roasted zucchini, red capsicum and eggplant, served with sauteed greens and an assortment of sautéed wild mushrooms, finished with shaved Parmesan, roasted hazelnuts and basil pesto. V GF
Frites ~ 9
Broccolini ~ 13
Broccolini sautéed with crushed pistachios and crumbled feta.
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
V ~ Vegetarian ⚜ GF ~ Gluten Free