ENTRÉES
Crêpes aux Fruits de Mer
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.
St-Jacques
Seared and caramelised plump Shark Bay scallops, served with a parsnip puree, sauteed celery, parsnip, pancetta and fresh herbs, finished with a spiced tomato and capsicum coulis and a light pastis and pancetta cream sauce. GF
Ballotine de Lapin
Fresh Baldivis rabbit filled with a chicken and tarragon mousseline, wrapped with pancetta, served with a mushroom mousse, sauteed wild mushrooms and glazed baby carrots, finished with a light truffle and tarragon sauce supreme. GF
Salade de Tomates à la Mozzarella
Summer tomato and buffalo mozzarella salad, an assortment of heirloom tomatoes, cherry tomatoes, buffalo mozzarella and fresh basil, served with fresh herbs, balsamic reduction and Olio Bello extra virgin olive oil. GF V
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. GF
MAINS
Ppoisson du Jour
Fresh fish of the day.
Carré d’Agneau Rôti
Tender rack of lamb marinated and roasted, served pink, with a white bean and rosemary mousseline, sautéed and curried baby courgettes, broccolini, olive powder and confit garlic, finished with a rich rosemary and cabernet jus. GF
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, sautéed veal and chicken boudin blanc and butter and orange glazed baby heirloom carrots and finished with a classic orange and grand marnier sauce. GF
Filet de Bœuf
Tender Harvey fillet of beef served with creamy pomme puree, glazed asparagus and finished with a classic creamy green peppercorn and congac sauce. GF
Poitrine de Poulet
Tender roasted and truffle infused chicken breast, served with a summer zucchini and goat’s cheese gratin, goat’s cheese macaron and sautéed wild mushrooms, finished with a creamy sauce supreme. GF
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. GF
Tarte au Citron
Home-baked French Classic Lemon Tart, topped with Chantilly cream, served with mango and passion fruit coulis and 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 and a raspberry macaroon.