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 on a creamy saffron & parmesan risotto, accompanied by asparagus & confit tomatoes finished with a light pastis & white wine sauce & a crispy parmesan tuille
quenelle de volaille et truffe
lyonnaise chicken & truffle mousseline quenelles (French dumplings), served with a fricassee of wild mushrooms, truffle croutons & fresh herbs, finished with a creamy forest mushroom velouté
Soufflé au Fromage
Twice baked four cheese Souffle of GruyÈre, Blue Cheese, Cheddar and Parmesan served hot with sauteed wild mushrooms, confit shallots & baby spinach finished with a light cream of cheese velouté
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
MAINS
poisson du jour
fresh fish of the day
carré d’agneau rôti
tender rack of lamb marinated & roasted, served pink, with a Provencal ratatouille, sauteed asparagus spears & a creamy potato, truffle & bacon croquette finished with a rich rosemary & cabernet 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 classic creamy green peppercorn & congac sauce
poitrine de poulet
tender roasted and truffle infused chicken breast, served on a silky Jerusalem artichoke & parmesan risotto accompanied by a stuffed bacon & herb button mushroom & buttered broccolini 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