Menu

Our beautiful

Menu

Pierre and his talented team work with the freshest and finest seasonal local produce available and sourcing products direct from France, keeping the theme of French traditional cuisine. We change the menus seasonally and also offer French regional menus and our Degustation menu changing each week. Our kitchen will cater for all dietary requirements.

At Chez Pierre we offer the finest cuisine and service coming together in a symphony for your enjoyment.

Lunch

Lunch Menu

Options

Come in and enjoy a memorable lunch with Chez Pierre! Lunch is served from 12pm Wednesday, Thursday and Friday. You can order from the A La Carte menu or from our Business Lunch menu, 2 courses for $45.00 and 3 courses (with choice) for $49.50.

Please contact us to make a booking.

À la Carte

Menu

A La Carte

ENTRÉES

Soupe à l’Oignon ⚜ 16.5
Traditional and rich French onion soup, gratinée with gruyere croutons.

Crêpes aux Fruits de Mer ⚜ 22.5
Seafood crêpe, filled with fresh local prawns, scallops, fish, leeks and mushrooms in a garlic, onion and parsley soubise sauce encased in a savoury crêpe topped with a light bercy sauce, spinach and gratinée with fromage under the grill.

St.-Jacques ⚜ 25.5
Seared and caramelised plump Shark Bay scallops served with a celeriac and apple remoulade, garnished with crispy celery, apple and finger limes finished with shaved asparagus and a citrus and white wine emulsion. GF

Pâté Maison ⚜ 19.5
Homemade chicken liver, peppercorn and Cognac pàté, served with pork rillette, spiced French gherkins, spiced chutney and caramelised red onion compote finished with homemade toasted brioche.
One of our house specialties.

Vol-au-vent aux Champignons ⚜ 23
Crispy puff pastry vol-au-vent, filled with mushrooms and a creamy bechamel sauce, served with a selection of sautéed wild mushrooms, roasted cashew nuts and edamame beans finished with a madeira and morel jus.

Saumon Confit et Risotto à la Betterave Rouge ⚜ 24
Tasmanian salmon fillet, cooked at 54 degrees sous vide, served warm and accompanied by a silky and creamy beetroot, dill and Parmesan risotto finished with sautéed squid, asparagus, salt baked baby beetroot and a light sauce bercy. GF

Steak Tartare ⚜ 24.5
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.
Main course size available.

Escargots de Bourgogne
Classic Burgundy snails cooked in their shells and served with a garlic and herb butter. GF
Half Dozen ⚜ 16.5
Dozen ⚜ 25

Foie Gras Pôelé Deux Façons ⚜ 37.5
Imported French duck liver foie gras prepared two ways, seared hot foie gras liver and foie gras terrine, served with a butter roasted pumpkin, toasted brioche purée, spiced pumpkin chutney and roasted crispy pumpkin seeds finished with a sherry vinegar gastric sauce.

Baguette ⚜ 8.5 per Basket
Fresh daily baked imported French baguette served with Normandy salted Isigny butter.


MAIN COURSES

Poisson du Jour
Fresh local caught fish of the day.

Carré d’Agneau Rôti ⚜ 44.5
Tender Amelia Park rack of lamb, served pink, marinated and roasted, with a green pea and mint purée, olive powder, baby carrots, crispy chickpea poppy panisse, sautéed pancetta and peas finished with a red wine jus. GF

Confit de Canard, Sauce à l’Orange ⚜ 39.5
Salted and confit duck leg, slowly cooked in duck fat over eight hours and served with a sautéed veal boudin blanc sausage, creamy pomme purée, butter and orange glazed baby heirloom carrots, and finished with a classic orange and Grand Marnier sauce. GF

Gambas à la Plancha ⚜ 43.5
Pan seared Exmouth tiger prawns, served with a Provençal tomato ratatouille, fennel and pastis mousse, sautéed spinach, pine nuts and courgette, finished with a light white wine and pastis sauce. GF

Filet de Bœuf ⚜ 45
Tender Harvey fillet of beef cooked to your liking, served with a creamy pomme purèe, grilled asparagus and caramalised shallots finished with a classic creamy green peppercorn and Cognac sauce. GF

Poitrine de Poulet aux Champignons ⚜ 39.5
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 roasted chicken and madeira jus. GF

Filet de Chevreuil ⚜ 45.5
Tender Margaret River venison fillet, seared medium rare, with a white bean and rosemary purèe, fricassee of sautéed savoy cabbage, bacon and crushed almonds finished with glazed snake beans and a port sauce. GF

Tian de Legumes Jardinière ⚜ 36.5
Provençal vegetable gratin layered with roasted zucchini, red capsicum, eggplant, served with grilled asparagus and an assortment of sautéed wild mushrooms finished with shaved Parmesan, roasted hazelnuts and a hazelnut emulsion. GF V


SIDE DISHES

Frites ⚜ 9
French fries.

Salade Jardinière ⚜ 9
Garden salad.

Legumes ⚜ 14
Sautéed greens, snow peas, French beans, broccoli florets and spinach.

Asperges ⚜ 14
Buttered asparagus with roast slivered almonds and shaved Parmesan.

Purée de Pommes de Terre ⚜ 9.5
Creamy mash potato.

Provençal Tomato Ratatouille ⚜ 12


GF ~ Gluten Free V ~ Vegetarian

Regional Menu – $59.90 per person

Regional Menu

Taste of France

DELICIOUS REGIONAL MENUS
$59.90 per Person
(Available Tuesday to Friday)


Around France in 90 Days


Week 1 ⚜ 2 / 1 / 2020
Vezelay, Burgundy

  • Amuse Bouche
  • Porc Braise: Slow braised crispy pork belly, served with a fricassee of wild mushrooms, creamy cauliflower and truffle mousse, sautéed baby squid and finished with a light pork and port reduction.
  • Sorbet
  • Joue de Boeuf en Bourguignon: Beef Cheek Burgundy style, Slow braised tender red wine Beef Cheeks, served with traditional accompaniments of sautéed lardons, shallots and mushrooms finished with creamy pomme puree, heirloom carrots and a rich Burgundy wine sauce.
  • Classic Crème Brulee with Madagascan Vanilla Beans

Week 2 ⚜ 7 / 1 / 2020
Limoges, Limousin

  • Amuse Bouche
  • Risotto de Gambas: Seared fresh Exmouth Tiger Prawns, served on a silky beetroot, dill and parmesan risotto, finished with roasted baby beets and a creamy bercy sauce.
  • Sorbet
  • Confit de Canard: Tender and slow cooked duck leg confit served with a white bean and rosemary puree, sautéed rustic bacon and garlic lyonnaise potatoes and buttered broccolini finished with a duck and madeira jus.
  • Fondant au Chocolat: Hot baked belgium dark chocolaté lava cake, with a rich liquid centre, served with creamy vanilla bean ice-cream, salted caramel sauce and pouring crème anglaise.

Week 3 ⚜ 14 / 1 / 2020
Paris

  • Amuse Bouche
  • Crêpes aux Fruits de Mer: Seafood Crêpe, filled with fresh local Prawns, Scallops, Fish, leeks and mushrooms in a garlic, onion and parsley soubise sauce encased in a savoury crêpe topped with a light bercy sauce, spinach and gratinée with Fromage under the grill.
  • Sorbet
  • Fillet de boeuf sauce Champignon: Harvey tender fillet of beef served with a cheesy gratin potato, carrot and cardamom puree, chargrilled asparagus and finished with a creamy mushroom, thyme and cognac sauce.
  • Tarte au Citron: Creamy Baked lemon Tart with an orange shortcrust pastry accompanied with Cointreau and passionfruit marinated wild berries.

Week 4 ⚜ 21 / 1 / 2020
Nantes, Pays de la Loire

  • Amuse Bouche
  • Tarte aux Noix de Saint-Jacques: Scallop Tart, seared Shark Bay scallops served on creamed leeks and a crispy puff pastry tartlet, accompanied with spinach, confit tomatoes and finished with a dill beurre blanc sauce.
  • Sorbet
  • Croupe d’agneau roti Provençal: Roasted and marinated tender Amelia park lamb, served with a Provençal ratatouille and potato finished with roasted baby carrots and finished with a mint jus.
  • Entremet aux Noisettes et Baileys: Bailey’s, Frangelico and hazelnut Gateaux, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Bailey’s mousse served with crème anglaise and finished with a creamy hazelnut ice-cream.

Week 5 ⚜ 28 / 1 / 2020
Grenoble, Rhone Alps

  • Amuse Bouche
  • Filet de Poisson: Fresh fillet of Local Pink Snapper, butter seared and served on a bed of a creamy leek fondue accompanied by sautéed green peas, vongole clams, crispy pancetta and finished with a lemon butter and caper sauce.
  • Sorbet
  • Filet de Veau: Tender Fillet of Veal, oven roasted and served on a earthy wild mushroom risotto, accompanied by sautéed mushrooms and zucchini finished with a light veal and port sauce.
  • Macarons aux Fruits Rouge: Crisp and soft home-made Raspberry macaroon, filled with a creamy raspberry chiboust and vanilla custard accompanied with fresh summer berries, mint, coulis and a wild berry sorbet.
Dessert

Menu

Dessert

DESSERTS ⚜ 17
All desserts are made in house by our talented pastry team.

Crème Brûlée à la Vanille Maison
Classic vanilla crème brûlée, our house specialty.
Wine Suggestion ~ Chateau du Pavillon, Bordeaux, France

Religieuse
The nun’s pastry, crispy homemade choux pastry balls, filled with a creamy pistachio crème pâtissiére and ruby chocolate mousse served with fresh strawberries, coulis and roasted pistachio.

Fondant au Chocolat
Hot baked Belgium Dark chocolaté lava cake, with a rich liquid center, served with creamy pistachio ice cream, salted caramel sauce and pouring crème anglaise.
Pure chocolate indulgence. 15 minutes cooking time.
Wine Suggestion ~ Pedro Ximénez 1927 Alvear

Tarte au Citron Meringuée
Home baked French classic lemon tart, topped with a soft burnt Italian méringue served with mango and passion fruit coulis, berry compote and finished with a zesty passionfruit sorbet.
A Parisian classic.

Macarons aux Fruits Rouge
Crisp and soft homemade strawberry macaroon, filled with a creamy raspberry chiboust and vanilla custard served with fresh summer berries, berry compote, mint and coulis finished with a wild berry sorbet.
Wine Suggestion ~ De Bortoli Noble One Botrytis Semillon

Entremet aux Noisettes et Baileys
Baileys, Frangelico and hazelnut gateau, layers of crispy biscuit, Feuilletine, hazelnut ganache and finished with an Aryola chocolate and Baileys mousse served with crème anglaise and finished with a creamy hazelnut ice cream.
For Baileys lovers.

Coupe Glacée aux Agrumes
Chez Pierre’s selection of refreshing summer citrus sorbets: lemon, passion fruit and blood orange, garnished with fresh passion fruit pulp, orange segments, meringues and a lemon macaroon and finished with limoncello.


CHEZ PIERRE ASSIETTE DE DESSERT DÉGUSTATION ⚜ 36.5
A selection of our desserts on a share platter to finish your meal in style, perfect to share.


FROMAGE
All cheeses served with fresh baguette, crackers, caramelised pears, walnuts and port raisins.

Le Dauphin ⚜ 14.5
Decadent soft ripened, silky double cream cow’s cheese from Rhône Valley, France.

Saint Agur ⚜ 15
Creamy and rich blue cow’s cheese from Auvergne, France.

Comté ⚜ 14.5
Semi hard, matured mountain cow’s cheese from Franche-Comté, France.

Morbier ⚜ 14.5
Cow’s cheese, semi soft, center layered of ash from Franche-Comté, France.

Cheese Platter ⚜ 28
A selection of all four cheeses.


DESSERT WINES
By the glass. Please see our wine list for extended dessert wine and sauterne list.

Chateau du Pavillon Saint-Croix-Du-Mont, Bordeaux, France ⚜ 14

De Bortoli Noble One Botrytis Semillon, Riverina, New South Wales ⚜ 15


LIQUEUR COFFEES ⚜ 17.5


DIGESTIVES

Galway Pipe Port ⚜ 12.5

Grandfather Port ⚜ 18.5

Pedro Ximénez 1927 Alvear ⚜ 14

Hennessy VS Cognac ⚜ 16.5

Remy Martin VSOP Cognac ⚜ 17

Remy Martin XO Superior Cognac ⚜ 33

Bas-Armagnac Delord Recolte 1985 ⚜ 22.5

Salamandre Poire Williams ⚜ 22.5

Domfrontais Calvados ⚜ 22.5

Function Menus

Function Menu

$65

ENTREE

Crêpes aux Fruits de Mer

Seafood Crepe, Filled With Fresh Local Seafood, Prawns, Scallops, Fish And Garlic, Onion And Parsley Soubise Sauce Encased In A Savoury Crepe Topped With A Light Bercy Sauce, Spinach And Gratinee With Fromage Under The Grill

Soufflé au Fromage

Twice Baked Gruyère, Blue Cheese And Parmesan Soufflé, Served Hot With A Salad Of Baby Leaves, Enoki Mushrooms, Roasted Pears & Hazelnuts Finished With A Light Cream Of Roquefort Cheese Sauce

Pâté Maison

Home-Made Chicken Liver, Peppercorn And Cognac Pate, Served With Pork Rillettes, Spiced French Gherkins, Spiced Cranberry Chutney And Caramelised Red Onion Compote

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

MAIN COURSE

Confit de Canard, Sauce a l’Orange

Salted And Confit Duck Leg, Slowly Cooked In Duck Fat Over 8 Hours And Served With Creamy Pomme Puree, Butter 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

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Tarte Au Citron Meringué

Home-Baked French Classic Lemon Tart, Topped With A Soft Burnt Italian Méringue Served With Mango And Passion Fruit Coulis And Berry Compote

Crème Brûlée À La Vanille Maison

Classic Vanilla Crème Brulée

Function Menu

$75

ENTREE

Escargots de Bourgogne

Six Classic Burgundy Snails Cooked In Their Shells And Served With A Garlic And Herb Butter

Crêpes aux Fruits de Mer

Seafood Crepe, Filled With Fresh Local Seafood, Prawns, Scallops, Fish And Garlic, Onion And Parsley Soubise Sauce Encased In A Savoury Crepe Topped With A Light Bercy Sauce, Spinach And Gratinee With Fromage Under The Grill

Pâté Maison

Home-Made Chicken Liver, Peppercorn And Cognac Pate, Served With Pork Rillettes, Spiced French Gherkins, Spiced Cranberry Chutney And Caramelised Red Onion Compote

Soufflé au Fromage

Twice Baked Gruyère, Blue Cheese And Parmesan Soufflé, Served Hot With A Baby Salad Of Baby Leaves, Enoki Mushrooms, Roasted Pears & Hazelnuts Finished With A Light Cream Of Roquefort Cheese Sauce

Porc Braisé

Slow Braised And Roasted Tender Pork Belly, Served On A Light Saffron, Chorizo & Parmesan Risotto Accompanied By Sautéed Snow Peas & Zucchini Finished With A Madeira Jus

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

MAIN COURSE

Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack Of Lamb, Served Pink, Marinated And Roasted, Served With A Green Pea & Mint Puree, Olive Powder, Baby Carrots, Crispy Chick Pea Poppy Seed Panisse, Sautéed Pancetta & Peas Finished With A Red Wine Jus

Confit de Canard, Sauce a l'Orange

Salted And Confit Duck Leg, Slowly Cooked In Duck Fat Over 8 Hours And Served With A Sautéed Pork And Thyme Sausage, Creamy Pomme Puree, Butter 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 Buttered Broccolini & Shaved Parmesan Finished With A Light Roasted Chicken & Madeira Jus

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Crème Brûlée À La Vanille Maison

Classic Vanilla Crème Brulée

Religuese

The Nun’s Pastry, Crispy Home-Made Choux Pastry Balls, Filled With A Creamy Pistachio Crème Pâtissiere And Ruby Chocolate Mousse Served With Fresh Strawberries, Coulis And Roasted Pistachios

Entremet aux Noisettes et Baileys

Baileys, Frangelico And Hazelnut Gateaux, Layers Of Crispy Biscuit, Feuilletine, Hazelnut Ganache And Finished With An Aryola Chocolate And Baileys Mousse Served With Crème Anglaise And Finished With A Creamy Hazelnut Ice-Cream

Functions Menu

$85

ENTREE

Escargots de Bourgogne

One Dozen Classic Burgundy Snails Cooked In Their Shells And Served With A Garlic And Herb Butter

Crepes aux Fruits de Mer

Seafood Crepe, Filled With Fresh Local Seafood, Prawns, Scallops, Fish And Garlic, Onion And Parsley Soubise Sauce Encased In A Savoury Crepe Topped With A Light Bercy Sauce, Spinach And Gratinee With Fromage Under The Grill

St Jacques

Seared And Caramelised Plump Shark Bay Scallops Served On A Fresh Beetroot Carpaccio Accompanied By A Glazed Baby Beetroot, Crispy Fried Capers & Finished With Horseradish Cream & A Raspberry & Shallot Sauce Vierge

Soufflé au Fromage

Twice Baked Gruyère, Blue Cheese And Parmesan Soufflé, Served Hot With A Baby Salad Of Baby Leaves, Enoki Mushrooms, Roasted Pears & Hazelnuts Finished With A Light Cream Of Roquefort Cheese Sauce

Porc Braisé

Slow Braised And Roasted Tender Pork Belly, Served On A Light Saffron, Chorizo & Parmesan Risotto Accompanied By Sautéed Snow Peas & Zucchini Finished With A Madeira Jus

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

MAIN COURSES

 Carré d’Agneau Roti

Tender ‘Amelia Park’ Rack Of Lamb, Served Pink, Marinated And Roasted, Served Pink, With A Green Pea & Mint Puree, Olive Powder, Baby Carrots, Crispy Chick Pea Poppy Seed Panisse, Sautéed Pancetta & Peas Finished With A Red Wine Jus

Confit de Canard, Sauce a l'Orange

Salted And Confit Duck Leg, Slowly Cooked In Duck Fat Over 8 Hours And Served With A Sautéed Pork And Thyme Sausage, Creamy Pomme Puree, Butter 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 Buttered Broccolini & Shaved Parmesan Finished With A Light Roasted Chicken & Madeira Jus

Poisson du Jour

Fresh Fish of the Day

DESSERTS

Fondant au Chocolat

Hot Baked ‘Weiss’ Dark Chocolaté Lava Cake, With A Rich Liquid Centre Served With Creamy Pistachio Ice-Cream, Salted Caramel Sauce And Pouring Crème Anglaise

Tarte Au Citron Meringué

Home-Baked French Classic Lemon Tart, Topped With A Soft Burnt Italian Méringue Served With Mango And Passion Fruit Coulis, Berry Compote And Finished With A Zesty Passionfruit Sorbet

Crème Brûlée À La Vanille Maison

Classic Vanilla Crème Brulée

Mille-Feuille Sablé Aux Fruit Rouges

Crispy Sable Biscuit & Summer Berry Mille-Feuille, Home-Made Sable Biscuit, Layered With Fresh Strawberries & Blueberries, Filled With A Raspberry Diplomate Crème Finished With Berry Coulis & A Wild Berry Ice-Cream

Dégustation Menu

Dégustation Menu

$90 per person

Amuse Bouche

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.

St-Jacques

Seared and Caramelised Plump Shark Bay Scallops served on a fresh beetroot
carpaccio accompanied by a glazed baby beetroot, crispy fried capers & finished with horseradish cream & a raspberry & shallot sauce Vierge.

Sorbet

Confit de Canard, Sauce a l’orange

Salted and Confit Duck Leg, slowly cooked in duck fat over 8 hours and served with a creamy pomme puree, butter and orange glazed baby heirloom carrots, and finished with a classic Orange and Grand Marnier sauce.

Carré d’Agneau RÔti

Tender ‘Amelia Park’ Rack of Lamb, served pink, marinated and roasted, served pink, with a green pea & mint puree, olive powder, baby carrots, crispy chick pea poppy panisse, sautéed pancetta & peas finished with a red wine jus.

Fromage/Cheese

Le Dauphin & La Petit Marcel Comte served with fresh baguette, port raisins, walnuts and caramelised pears.

L’assiette de Dessert

A small selection of Chez Pierre Desserts.

Bon appétit