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Festive Menus

Christmas Function Menu

 

CHEZ PIERRE RESTAURANT

CHRISTMAS FESTIVE MENU – $75

STARTER

AMUSE BOUCHE, SERVED WITH FRESH FRENCH BAGUETTE & ISIGNY BUTTER

ENTRÉES

CRÊPES AUX FRUITS DE MER

SEAFOOD CREPE, FILLED WITH FRESH LOCAL SEAFOOD, PRAWNS, SCALLOPS, FISH AND GARLIC, ONION AND PARSLEY SOUBISE SAUCE ENCASED IN A SAVOURY CREPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINEE WITH FROMAGE UNDER THE GRILL

SOUPE À L’OIGNON

TRADITIONAL AND RICH FRENCH ONION SOUP, GRATINÉE WITH GRUYERE CROUTONS

SOUFFLÉ AU FROMAGE

TWICE BAKED GRUYERE, BLUE CHEESE AND PARMESAN SOUFFLÉ, SERVED HOT WITH A BABY SALAD OF ROASTED BEETROOTS, SHAVED BEETROOTS, SPINACH LEAVES AND HAZELNUT CRUMBLE AND FINISHED WITH A CREAMY BEETROOT PUREE AND LIGHT CHEDDAR SAUCE

PATE MAISON

IN HOUSE, PREPARED CHICKEN LIVER, PEPPERCORN AND COGNAC PATE, SERVED WITH PORK RILLETTES, PICKLED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY AND CUMBERLAND SAUCE

STEAK TARTARE

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 COURSES

CONFIT DE CANARD, SAUCE AUX CERISES

SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 8 HOURS AND SERVED WITH CREAMY POMME PUREE, BUTTER GLAZED BROCCOLINI, AND FINISHED WITH KIRSCH AND CHERRY JUS

FILET DE BŒUF

TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, PARSLEY COULIS AND GLAZED ASPARAGUS, FINISHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC SAUCE

POISSON DU JOUR

FRESH FISH OF THE DAY

DINDE FARCIE

TURKEY BREAST ROLLED AND STUFFED WITH APRICOTS AND CRANBERRIES, SERVED WITH A PORK AND THYME SAUSAGE, CREAMY POTATO PUREE, GLAZED BABY VEGETABLES AND FINISHED WITH CRANBERRY JUS

DESSERTS

TARTE AU CITRON MERINGUÉ

HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH A SOFT BURNT ITALIAN MÉRINGUE SERVED WITH MANGO AND PASSION FRUIT COULIS AND BERRY COMPOTE

TRADITIONAL CHRISTMAS PLUM PUDDING

SERVED WITH BRANDY CUSTARD, MARINATED LIQUEUR STRAWBERRIES AND FRESH WHIPPED CHANTILLY CREAM

CRÈME BRÛLÉE À LA VANILLE

European Christmas Eve

Melbourne Cup Luncheon
Festive Christmas Function menu
Christmas Eve Dinner
Christmas Day Luncheon
New Year's Eve Dinner

European Christmas Eve
Tuesday the 24th of December
Dinner Menu $75 per person
No BYO

Amuse Bouche
Creamy Wild Mushroom Veloute served with French baguette and Isigny butter

Entrees

Gambas a la Plancha
Pan-seared Exmouth Tiger Prawns, served with a creamy wild mushroom & parmsen risotto, cherry tomatoes, shaved parmesan and finished with a light white wine and fish veloute

Pâté Maison
Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, pickled French gherkins, spiced cranberry chutney and Cumberland sauce finished with toasted brioche

Steak Tartare
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

Escargots de Bourgogne
Six Classic Burgundy Snails cooked in their shells and served with a garlic and herb butter

Soupe à l’Oignon
Traditional and rich French Onion Soup, gratinée with gruyere croutons

Mains

Confit de Canard, Sauce aux Cerises
Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with creamy pomme puree, butter glazed broccolini, and finished with Kirsch and cherry jus

Filet de Bœuf
Tender Harvey Fillet of Beef served with creamy pomme puree, parsley coulis and glazed asparagus, finished with a creamy Green Peppercorn & cognac sauce

Dinde farcie
Turkey Breast rolled and stuffed with apricots, prunes and cranberries served with a pork and thyme sausage, creamy potato puree, glazed baby vegetables and finished with cranberry jus

Poisson du Jour
Fresh Fish of the Day

Desserts

Crème Brûlée à la Vanille Maison
Classic Vanilla Crème Brulee

Entremet aux Noisettes et Baileys
Bailey’s, Frangelico and hazelnut Gateaux, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Bailey’s mousse served with crème anglaise and finished with a creamy hazelnut ice-cream

Buche de Noel
A traditional French Christmas log made with chocolate and hazelnut and served with crème anglaise and Chantilly cream

Christmas Day Luncheon

Melbourne Cup Luncheon
Festive Christmas Function menu
Christmas Eve Dinner
Christmas Day Luncheon
New Year's Eve Dinner

CHEZ PIERRE RESTAURANT

CHRISTMAS DAY LUNCHEON

WEDNESDAY THE 25TH OF DECEMBER 2019
$135 PER PERSON

MENU (NO BYO)

AMUSE BOUCHE
CREAM OF ASPARAGUS, PARMESAN & TRUFFLE SOUP SERVED WITH CRISPY BACON & FRESH HERBS

ENTRÉE

ASSIETTE DE FRUITS DE MER
CHRISTMAS SEAFOOD SELECTION
FRESH ATLANTIC SALMON, GRILLED EXMOUTH TIGER PRAWNS & SEARED SHARK BAY SCALLOP SERVED WITH A WILD MUSHROOM & PARMESAN RISOTTO ACCOMPANIED BY SAUTÉED ASPARAGUS & SPINACH & FINISHED WITH A LIGHT DILL BEURRE BLANC SAUCE

MAIN COURSE

CHRISTMAS DINNER
SLOW COOKED CONFIT DUCK LEG, TURKEY & SAGE SAUSAGE & HOT HONEY GLAZED LEG HAM SERVED ON A CREAMY PARISEN POMME PUREE, BABY RAINBOW CARROTS & BROCCOLINI FINISHED WITH A BEAUTIFUL CHERRY & KIRSCH JUS

DESSERT

BUCHE DE NOEL
A TRADITIONAL FRENCH CHRISTMAS LOG GATEAU
LAYERED WITH CHOCOLATE GANACHE, LIQUEUR MARINATED SPONGE AND PRALINE MOUSSE. SERVED WITH VANILLA BEAN CRÈME ANGLAISE & A CREAMY HAZELNUT ICE-CREAM

COFFEE AND CARAMELS

MERRY CHRISTMAS FROM ALL THE TEAM AT
CHEZ PIERRE RESTAURANT, WE HOPE YOU ENJOY THE DAY

BON APPÉTIT

New Year’s Eve Menu

Chez Pierre Restaurant

New Year’s Eve
Tuesday 31st December 2019

Menu $100 Per person
(No Byo)

Amuse bouche
Cream of asparagus, parmesan & truffle soup served with crispy bacon & fresh herbs

Entrée

Assiette de fruits de mer
Fresh Atlantic salmon, grilled Exmouth tiger prawns & seared shark bay scallop served with a wild mushroom & parmesan risotto accompanied by sautéed asparagus & spinach & finished with a light dill beurre blanc sauce

Main Courses

Filets de boeuf aux champignons
Tender Harvey Fillet of Beef, Oven Roasted & served with a creamy pomme puree, parsley coulis, glazed baby vegetables & finished with a creamy mushroom, Cognac and garlic Forrestier sauce

Dessert

Entremet aux Noisettes et Baileys
Bailey’s, Frangelico and hazelnut Gateaux, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Bailey’s mousse served with crème anglaise and finished with a creamy hazelnut ice-cream

Happy New Year & All the best from all of us at
Chez Pierre!

Bon Appétit