À la Carte

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A La Carte

ENTRÉES

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

Tarte aux noix de St.-Jacques ⚜ 25.5
Scallop tart, seared Shark Bay scallops served on creamed leeks and a crispy puff pastry tartlet, accompanied with spinach, asparagus, confit tomatoes and finished with a dill buerre blanc sauce.

Crêpes aux Fruits de Mer ⚜ 23
Seafood crêpe filled with fresh local prawns, scallops, fish, leeks and mushrooms in a garlic, onion and parsley soubise sauce, encased in a savoury crêpe, topped with a light bercy sauce, spinach and gratinée, with fromage under the grill.

Porc Braisé ⚜ 23
Slow braised tender pork belly, served on an earthy wild mushroom and Parmesan risotto, accompanied by sautéed assorted forest mushrooms and finished with a light port jus and fresh baby herbs.

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 gruyère, blue cheese, cheddar and Parmesan soufflé, served with sautéed mushrooms and spinach, topped with a light cream of Roquefort cheese sauce, finished under the grill with fromage.

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 trio of winter pumpkin delights; confit and Cajun marinated Japanese pumpkin, creamy pumpkin and rosemary mousse and a fricassee of butternut pumpkin, bacon and walnuts, finished with a rich red wine 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 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
Tender Harvey fillet of beef cooked to your liking, served with a bacon and Parmesan gratin potato, sweet potato purèe, sautéed greens, and finished with a classic creamy green peppercorn and Cognac sauce. GF

Joue de Bœuf en Bourguignon ⚜ 40
Beef cheek Burgundy style, slow braised tender red wine beef cheeks, served with traditional accompaniments of sautéed lardons, shallots and mushrooms, finished with creamy pomme purèe, heirloom carrots and a rich burgundy wine 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 buttered broccolini and shaved Parmesan, finished with a light port jus.


SIDE DISHES

Frites ⚜ 9
French fries.

Broccolini ⚜ 12
Steamed broccolini, sautéed with a café de Paris butter.

Purée de Pommes de Terre ⚜ 9.5
Creamy mash potato.

Salade Jardinière ⚜ 9
Garden salad.


GF ~ Gluten Free