À la Carte

Menu

A La Carte

ENTRÉES

Soupe à l’Oignon ~ 18
Traditional and rich French onion soup, cooked slowly with caramelised onions, red wine and beef stock then gratinée with gruyère croutons.

St-Jacques ~ 26
Seared and caramelised plump Shark Bay scallops, served on a silky Saffron, asparagus & parmesan risotto, finished with crispy basil leaves & a pastis & tomato velouté GF

Crêpes aux Fruits de Mer ~ 24.5
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.

ballotine de lapin – 23.5
fresh Baldivis rabbit filled with a chicken and tarragon mousseline, wrapped with pancetta, served with a mushroom mousse, sauteed wild mushrooms and glazed baby carrots, finished with a light truffle and tarragon sauce supreme gf

Cervelle d’agneau sauce madere 24
Fresh Lamb Brains, slowly poached with herbs & Sauteed with butter, served with tender butter braised potatoes, crispy fried shallots & finished with a rich mushroom & Madeira sauce GF
‘A French Countryside Favourite’

Pâté Maison ~ 23
Homemade chicken liver, green peppercorn, and cognac pâté, served with pork rillette, spiced French gherkins, spiced grape 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.

Foie Gras Deux Façons ~ 39.5
Imported French duck liver foie gras prepared two ways: seared hot foie gras liver and foie gras terrine, served with spiced green mango chutney, glazed raspberry vinegar cocktail onions, brioche and toasted seeds, finished with a light mango gastric sauce.

Escargots de Bourgogne
Classic Burgundy snails cooked in their shells and served with a garlic and herb butter. GF
Half Dozen ~ 17.5
Dozen ~ 26.5

Baguette ~ 9.5 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.

gambas à la provençale ~ 46.5
Fresh grilled Skull Island tiger prawns, grilled & brushed with garlic & served with a Provençal ratatouille, smoked chat potatoes, asparagus & olive powder finished with a light white wine & pastis sauce GF

Confit de Canard, Sauce à l’Orange ~ 42.5
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
Tender Harvey fillet of beef cooked to your liking, served with creamy Parisian pomme purée, sautéed asparagus spears and a Japanese pumpkin mousseline, finished with a classic creamy green peppercorn and cognac sauce. GF

Poitrine de Poulet ~ 43
Tender roasted and truffle infused chicken breast, served with an Earthy wild mushroom & parmesan Risotto, buttered broccolini & finished with a creamy truffle supreme sauce GF

Bœuf Bourguignon 42.5
Beef burgundy, slow braised tender beef cheeks cooked and marinated 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

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 ~ 38
Provençal vegetable gratin layered with roasted zucchini, red capsicum, and eggplant, served with sautéed greens and an assortment of sautéed wild mushrooms, finished with shaved Parmesan, roasted hazelnuts and a spiced tomato and capsicum coulis V GF


SIDE DISHES

Frites ~ French fries. 10.5

Broccolini ~ Broccolini sautéed with crushed pistachios and crumbled feta. 14

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

Purée de Pommes de Terre ~ Creamy mash potato. 12.5

Salade Jardinière ~ Garden salad. 10

Os à moelle – Roasted Beef Marrow Bones, served with sea salt & croutons 16


V ~ Vegetarian⚜ GF ~ Gluten Free