ENTRÉES
Crêpes aux Fruits de Mer
Seafood crêpe filled with fresh local prawns, scallops, fish, leeks and mushrooms in a lime and 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 and roasted hazelnuts, finished with a creamy saffron and herb emulsion and crispy pancetta.
Porc Braisé
Slow braised crispy pork belly, served with a creamy cauliflower and truffle mousseline, sauteed wild mushrooms and fresh asparagus, finished with a Madeira and pork jus and roasted hazelnuts.
Soufflé au Fromage
Twice baked four cheese soufflé of gruyère, blue cheese, cheddar and Parmesan served with a fricassée of wild mushrooms, edamame beans and pine nuts, 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 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 silky white bean and rosemary purée, roasted baby courgette, confit cherry tomatoes and olive powder and 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
Tender Harvey fillet of beef served with creamy pomme purée, glazed asparagus and finished with a 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 mushrooms and Parmesan risotto, accompanied by whisky flambéed shiitake mushrooms 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.