ENTRÉES

SOUPE À L’OIGNON ~ 26 TRADITIONAL, RICH FRENCH ONION SOUP, COOKED SLOWLY WITH CARAMELISED ONIONS, RED WINE, PORT AND BEEF STOCK THEN GRATINÉE WITH GRUYÈRE CROUTONS.

ST-JACQUES ~ 28.5 SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A TRIO OF HEIRLOOM CARROTS: ROASTED BABY CARROTS, CARROT AND CARDAMOM MOUSSELINE AND PICKLED CARROTS, FINISHED WITH A HAZELNUT CRUMBLE, WHITE WINE SAUCE AND BABY HERBS. GF

CRÊPES AUX FRUITS DE MER ~ 28 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.

GAMBAS ~ 28.5 PAN-SEARED, MARINATED EXMOUTH TIGER PRAWNS, SERVED WITH A FRICASSEE OF WILD MUSHROOMS, SWEET POTATO AND FRESH HERBS, FINISHED WITH CRISPY SWEET POTATO CHIPS AND A SAFFRON AND PASTIS SAUCE. GF

SALADE DE TOMATES À LA MOZZARELLA ~ 26.5 TOMATO AND BUFFALO MOZZARELLA SALAD, TOMATO TARTARE, TOPPED BY ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES, BUFFALO MOZZARELLA AND FRESH BASIL, SERVED WITH FRESH HERBS, BASIL PESTO, OLIVE DUST, BALSAMIC REDUCTION AND BASIL INFUSED EXTRA VIRGIN OLIVE OIL. V GF

PÂTÉ MAISON ~ 27.5 HOMEMADE CHICKEN LIVER, GREEN PEPPERCORN, AND COGNAC PÂTÉ, SERVED WITH PORK RILLETTE, SPICED FRENCH GHERKINS, SPICED SEASONAL CHUTNEY, AND CARAMELISED RED ONION COMPOTE, FINISHED WITH HOMEMADE TOASTED BRIOCHE. OUR HOUSE SPECIALITY.

STEAK TARTARE ~ 27.5 TRADITIONAL PARISIAN BISTRO STYLE STEAK TARTARE, FINELY HAND CUT HARVEY FILLET OF BEEF, CAPERS, MUSTARD, CORNICHONS, SHALLOTS, PARSLEY, TABASCO, WORCESTERSHIRE, OLIVE OIL, VINEGAR AND QUAIL EGG YOLK, SERVED WITH GARLIC TOAST AND MIXED LEAVES. MAIN COURSE SIZE AVAILABLE.

FOIE GRAS DEUX FAÇONS ~ 48 IMPORTED FRENCH DUCK LIVER FOIE GRAS PREPARED TWO WAYS: SEARED HOT FOIE GRAS LIVER AND FOIE GRAS TERRINE ROLLED IN PUFFED QUINOA, SERVED WITH A SPICED PEAR CHUTNEY AND SLOW POACHED PEARS FINISHED WITH A BALSAMIC AND ROSEMARY GASTRIQUE SAUCE

ESCARGOTS DE BOURGOGNE ~ HALF DOZEN: 21.5 ~ DOZEN: 32 CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER. GF

BAGUETTE ~ 10 PER BASKET FRESH DAILY BAKED IMPORTED FRENCH BAGUETTE, SERVED WITH NORMANDY SALTED ISIGNY BUTTER.

MAIN COURSES

POISSON DU JOUR ~ MP FRESH FISH OF THE DAY.

CARRÉ D’AGNEAU À LA PROVENÇALE ~ 52.5 ROASTED AND MARINATED RACK OF LAMB SERVED PINK, WITH A CLASSIC PROVENÇAL RATATOUILLE, CAULIFLOWER MOUSSELINE, CONFIT CHERRY TOMATOES, BLACK OLIVE POWDER, BUTTERED BROCCOLINI AND FINISHED WITH A RICH ROSEMARY JUS.

CONFIT DE CANARD, SAUCE À L’ORANGE ~ 49.5 SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS AND SERVED WITH A CREAMY POMME PUREE, VEAL SAUSAGE BOUDIN BLANC, HONEY GLAZED CARROTS AND CARROT PUREE FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER GASTRIQUE SAUCE. GF

FILET DE BOEUF SAUCE AU POIVRE ~ 53.5 TENDER HARVEY FILLET OF BEEF COOKED TO YOUR LIKING, SERVED WITH CREAMY POMME PUREE, SAUTEED ASPARAGUS, CAULIFLOWER MOUSSE, CONFIT TOMATO AND FINISHED WITH A PARISEN CREAMY GREEN PEPPERCORN AND COGNAC SAUCE. GF

BALLOTINE DE POULET~ 49.5 CHICKEN BREAST BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT TRUFFLE SAUCE. GF

STEAK TARTARE ~ 48 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 LEGUMES ~ 42.5 CLASSIC SOUTHERN FRENCH VEGETABLE GRATIN, LAYERED WITH RED CAPSICUM, ZUCCHINI, EGGPLANT AND SEASONED WITH FRESH THYME AND OREGANO, SERVED WITH A TOMATO COULIS, HAZELNUTS DUST AND FINISHED WITH A FRICASSEE OF WILD MUSHROOMS, SPINACH AND ASPARAGUS. GF

SIDE DISHES

FRITES ~ 14 FRENCH FRIES.

BROCCOLINI ~ 18 SAUTEED BROCCOLINI, ROASTED ALMOND FLAKES AND CAFÉ DE PARIS BUTTER.

PURÉE DE POMMES DE TERRE ~ 15.5 CREAMY MASH POTATO.

PROVENCAL RATATOUILLE ~ 18

SALADE JARDINIÈRE ~ 15.5 GARDEN SALAD.

V ~ Vegetarian ⚜ GF ~ Gluten Free