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 and mushrooms in a garlic, onion Mornay sauce, encased in a savoury crêpe, topped with a light bercy sauce, spinach and gratinée, with fromage under the grill.

Échine de Porc ⚜ 23
Tender pork collar marinated and sous vide, butter seared and served with an earthy mushroom and truffle mousseline, sauteed wild mushrooms, asparagus and spinach, finished with a Madeira and pork jus. 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 gruyère, blue cheese, cheddar and Parmesan soufflé, served with a beetroot coulis, roasted macadamias, pickled heirloom beets and a roquette salad, finished with a light Parmesan velouté.

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
Tender Harvey fillet of beef cooked to your liking, served with fennel mousseline, asparagus and smoked hickory chat potatoes and accompanied by creamy pomme purèe, 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


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