À la Carte

Menu

A La Carte

ENTRÉES

Soupe à l’Oignon ~ 19.5
Traditional and rich French onion soup, cooked slowly with caramelised onions, red wine and beef stock then gratinée with gruyère croutons.

St-Jacques ~ 26.5
Seared and caramelised shark bay scallops, served with a slow braised red cabbage compote, creamy winter parsnip mousseline and finished with a light pastis and dill sauce. GF

Crêpes aux Fruits de Mer ~ 25.5
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.

Poulpe de Fremantle – 26
Slow cooked Fremantle octopus, marinated with smoke paprika then panfried and served with a cauliflower mouselline, crispy potatoes and a fricassee of chorizo and cauliflower florets, finished with a spring onion oil and creamy light white wine sauce. GF

Salade de Tomates à la Mozzarella – 23.5
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

Pâté Maison ~ 23.5
Homemade chicken liver, green peppercorn and cognac pâté, served with pork rillette, spiced French gherkins, spiced winter chutney and caramelised red onion compote, finished with homemade toasted brioche.
One of our house specialties.

Steak Tartare ~ 25.5
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.

Foie Gras Deux Façons ~ 43.5
Imported French duck liver foie gras prepared two ways: seared hot foie gras liver and foie gras terrine, served with slow poached grenadine rhubarb and a rhubarb compote, brioche and toasted seeds, finished with a light 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 ~ 18.5
Dozen ~ 27.5

Baguette ~ 10 per Basket
Fresh daily baked imported French baguette, served with Normandy salted Isigny butter.


MAIN COURSES

Poisson du Jour ~ 46.5
Fresh fish of the day.

Carré d’Agneau à la Provençal ~ 47.5
Roasted and marinated rack of lamb, served pink with a Provençal tomato ratatouille, sautéed hickory smoked chat potatoes, broccolini, olive powder and a rosemary jus. GF

Confit de Canard, Sauce à l’Orange ~ 43.5
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 ~ 47.5
Tender Harvey fillet of beef cooked to your liking, served with a cheese and thyme gratin potato, sautéed greens and a Japanese pumpkin mousseline, finished with a classic creamy green peppercorn and cognac sauce. GF

Ballotine de Lapin – 42.5
Fresh Baldivis rabbit filled with a chicken and tarragon mousseline, wrapped with pancetta, served with an earthy wild mushroom and Parmesan risotto, sautéed wild mushrooms, finished with a light truffle and tarragon sauce supreme. GF

Bœuf Bourguignon 43
Beef burgundy, slow braised tender beef cheeks marinated and cooked in red wine, served with traditional accompaniments of sautéed bacon, shallots and mushrooms finished with creamy pomme puree, heirloom carrots and a rich burgundy wine sauce. GF

Steak Tartare ~ 45.5
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, French fries and mixed leaves.

Tian de Légumes Jardinière ~ 39.5
Provençal vegetable gratin layered with roasted zucchini, red capsicum and eggplant, served with sautéed greens and an assortment of sautéed wild mushrooms, finished with roasted hazelnuts and a tomato and capsicum coulis. V GF


SIDE DISHES

Frites ~ French fries. 12

Broccolini ~ Broccolini sautéed with crushed pistachios and crumbled feta. 15.5

Purée de Pommes de Terre ~ Creamy mash potato. 14.5

Salade Jardinière ~ Garden salad. 13.5

Os à Moelle – Roasted beef marrow bones, served with sea salt and croutons. 19.5


V ~ Vegetarian⚜ GF ~ Gluten Free