ENTRÉES
crêpes aux fruits de mer
seafood crêpe, filled with fresh local prawns, scallops, fish, leeks, fennel and mushrooms in a dill & lime zest mornay sauce encased in a savoury crêpe topped with a light bercy sauce, spinach and gratinée with fromage under the grill
st-jacques
seared and caramelised plump shark bay scallops served with a delicate fricassee of cauliflower florets; apricot & roasted hazelnuts finished with a creamy saffron & herb emulsion & crispy pancetta
porc braisé
Slow Braised crispy Pork belly, served with a creamy cauliflower & truffle mousseline, sauteed wild mushrooms & fresh asparagus finished with a madeira & pork jus & roasted hazelnuts
Soufflé au Fromage
Twice baked four cheese Souffle of GruyÈre, Blue Cheese, Cheddar and Parmesan served with a fricassee of wild mushrooms, edamame beans & pinenuts finished with a light parmesan cheese 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
Escargots de Bourgogne
One dozen Classic Burgundy Snails cooked in their shells and served with garlic and herb butter
MAIN COURSES
poisson du jour
fresh fish of the day
carré d’agneau rôti
tender ‘Amelia park’ rack of lamb, served pink, marinated, and roasted, with a silky white bean & rosemary puree, roasted baby courgette, confit cherry tomatoes & olive powder & finished with a rich red wine jus
confit de canard, sauce à l’orange
salted and confit duck leg, slowly cooked in duck fat over 8 hours and served with a creamy pomme puree, butter, sautéed veal & chicken boudin blanc and orange glazed baby heirloom carrots, and finished with a classic orange and grand marnier sauce
filet de bœuf
tender Harvey fillet of beef served with creamy pomme puree, glazed asparagus and finished with a creamy green peppercorn & cognac sauce
poitrine de poulet aux champignons
tender roasted and truffle infused chicken breast, wrapped with pancetta served on a bed of earthy rich wild mushroom and parmesan risotto accompanied by whisky flambeed shitake mushrooms & shaved parmesan finished with a light port jus
DESSERTS
Fondant au Chocolat
Hot Baked ‘Weiss’ Dark chocolaté Lava cake, with a rich liquid centre, served with Vanilla bean ice-cream, salted caramel sauce and pouring crème anglaise
crème brûlée à la vanille maison
classic vanilla crème brulee
Tarte au Citron
Home-baked French Classic Lemon Tart, topped with Chantilly cream & served with mango and passion fruit coulis & a berry compote
Coupe Glacée
Chez Pierre’s Selection of refreshing Ice-cream and Sorbets, served with a berry compote, fresh berries, whipped cream & finished with coulis & raspberry macaroon