ENTRÉES
Crêpes aux Crevettes
Prawn, mushroom and leek crêpe, savoury crêpes, encased with tiger prawns, button mushrooms and creamed leeks, served with sautéed spinach and a creamy white wine, dill and garlic sauce, gratinée, with Fromage under the grill.
St.-Jacques
Seared and caramelised plump Shark Bay scallops, served with a delicate fricassee of cauliflower florets, apricot and roasted hazelnuts, finished with a creamy cauliflower and truffle velouté and crispy pancetta. GF
Porc Braisé
Slow braised crispy pork belly, served with a wild mushroom and Parmesan risotto, sautéed wild mushrooms and finished with a light Madeira jus.
Soufflé au Fromage
Twice baked gruyère, blue cheese, cheddar and Parmesan soufflé, served with sautéed mushrooms and spinach, topped with a light cream of Roquefort cheese sauce, finished under the grill with fromage.
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 a garlic and herb butter.
MAINS
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 trio of winter pumpkin delights; confit and Cajun marinated Japanese pumpkin, creamy pumpkin and rosemary mousse and a fricassee of butternut pumpkin, bacon and walnuts, 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 eight hours and served with creamy pomme purée, butter, sautéed veal and chicken boudin blanc and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce.
Filet de Bœuf au Poivre
Tender Harvey fillet of beef cooked to your liking, sserved with a bacon and Parmesan gratin potato, sweet potato purèe, sautéed greens and finished with a classic creamy green peppercorn and 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 buttered broccolini and shaved Parmesan, finished with a light port jus.
DESSERTS
Fondant au Chocolat
Hot baked Weiss dark chocolaté lava cake, with a rich liquid center, served with vanilla bean ice cream, salted caramel sauce and pouring crème anglaise.
Crème Brûlée à la Vanille Maison
Classic vanilla crème brûlée.
Tarte au Citron
Home baked French classic lemon tart, topped with Chantilly cream and served with mango and passion fruit coulis and berry compote.
Coupe Glacée
Chez Pierre’s selection of refreshing ice cream and sorbets, served with a berry compote, fresh berries, whipped cream and finished with coulis and raspberry macaroon.
GF ~ Gluten Free