ENTRÉES
SOUPE À L’OIGNON ~ 28
TRADITIONAL, RICH FRENCH ONION SOUP, COOKED SLOWLY WITH CARAMELISED ONIONS, RED WINE, PORT, AND BEEF STOCK THEN GRATINÉE WITH GRUYÈRE CROUTONS
ST-JACQUES ~ 29.5
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A BRIGHT GREEN PEA PUREE, CRISPY LEEKS & A FRICASSEE OF PANCETTA & GARDEN PEAS, FINISHED WITH A FRAGRANT SAFFRON & NOLLY PRAT SAUCE AND BABY HERBS GF
CRÊPES AUX FRUITS DE MER ~ 29.5
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
GAMBAS A LA PROVENCAL ~ 29.5
PAN-SEARED & MARINATED EXMOUTH TIGER PRAWNS, SERVED WITH AN SPICED EGGPLANT CAVIAR & A FRESH MEDITERRANEAN FRICASSEE OF ZUCCHINI, CAPSICUM, BASIL & TOMATOES FINISHED WITH BUTTERED ASPARAGUS, BABY HERBS & A LIGHT PASTIS & DILL SAUCE GF
SALADE DE TOMATES À LA MOZZARELLA ~ 27.5
SUMMER ST TROPEZ TOMATO AND BUFFALO MOZZARELLA SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES, FRESH BUFFALO MOZZARELLA AND FRESH BASIL, SERVED WITH FRESH HERBS, BLACK OLIVE POWDER, BALSAMIC REDUCTION, HOME-MADE PESTO AND EXTRA VIRGIN OLIVE OIL V GF
PÂTÉ MAISON ~ 28.5
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 ~ 28.5
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 ~ 49.5
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
CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER GF
HALF DOZEN ~ 22.5
DOZEN ~ 33.5
BAGUETTE ~ 10.5 PER BASKET
IMPORTED FRENCH BAGUETTE, BAKED FRESH DAILY, SERVED WITH NORMANDY SALTED ISIGNY BUTTER
MAIN COURSES
POISSON DU JOUR ~ MP
FRESH FISH OF THE DAY
CARRÉ D’AGNEAU À LA PROVENÇALE ~ 55
ROASTED AND MARINATED AMLEIA PARK RACK OF LAMB SERVED PINK, WITH A CLASSIC PROVENÇAL RATATOUILLE, DUCK FAT CONFIT CHAT POTATOES, BUTTERED BROCALINI & FINISHED WITH A RICH ROSEMARY JUS GF
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
FILLET DE BOEUF SAUCE AU POIVRE ~ 56
TENDER HARVEY FILLET OF BEEF COOKED TO YOUR LIKING, SERVED WITH CREAMY POMME PUREE, BUTTERED BROCCOLINI, CAULIFLOWER MOUSSE, CONFIT TOMATO AND FINISHED WITH A PARISIAN CREAMY GREEN PEPPERCORN AND COGNAC SAUCE GF
BALLOTINE DE POULET ET LAPIN~ 52
CHICKEN BREAST & BRAISED RABBIT BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE & BALDIVIS RABBIT MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT RED WINE JUS GF
PORC BRAISE DEUX FACON 52.5
PORK TWO WAYS, SLOW BRAISED CRIPSY SKIN PORK BELLY & A CROQUETTE OF PORK, SAGE, POTATO & PARMESEN; SERVED WITH BRAISED RED CABBGE COMPOTE, HONEY GLAZED CARROTS & A FENNEL & APPLE PUREE FINSIHED WITH A PORT JUS
STEAK TARTARE ~ 49.5
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 LEGUMES ~ 45
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 ~ 15.5
FRENCH FRIES
BROCCOLINI ~ 18.5
SAUTEED BROCCOLINI, ROASTED ALMOND FLAKES & SHAVED PARMESAN
PURÉE DE POMMES DE TERRE ~ 16.5
CREAMY MASH POTATO
PROVENCAL RATATOUILLE ~ 18.5
SALADE JARDINIÈRE ~ 16.5
GARDEN SALAD
V ~ Vegetarian ⚜ GF ~ Gluten Free