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, 3 courses (with choice) for $59.50.

Please contact us to make a booking.

A La Carte

Menu

A La Carte

ENTREES

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

Crêpes aux Fruits de Mer ⚜ 22.5
Seafood Crepe, filled with fresh local Prawns, Scallops, Fish, leeks and mushrooms in a garlic, onion and parsley soubise sauce encased in a savoury crepe 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 mushroom and truffle mousseline, pickled Enoki mushroom, sautéed squid, bacon and walnuts, finished with a light pastis and white wine emulsion. GF

Pâté Maison ⚜ 19.5
Home-made chicken liver, peppercorn and Cognac pate, served with pork rillettes, spiced French gherkins, spiced cranberry chutney and caramelised red onion compote finished with home-made toasted brioche.

Soufflé au Fromage ⚜ 22.5
Twice baked Gruyere, Blue Cheese and Parmesan Soufflé, served hot with a baby salad of roasted beetroots, shaved beetroots, spinach leaves and hazelnut crumble and finished with a creamy beetroot puree and light cheddar sauce. V

Porc Braisé ⚜ 22.5
Slow Braised and roasted Tender Pork Belly, served with a fricassee of lamb sweet breads, pancetta, herbs and shallots, finished with a creamy parsnip and star anise puree, baby herbs and a light port jus. 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 puree, spicedWinter pumkin chutney and roated 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 Roti ⚜ 44
Tender ‘Amelia Park’ Rack of Lamb, marinated and roasted, served pink, with a Jerusalem artichoke prepared two ways, a creamy mousse and a crispy fried Jerusalem artichoke, accompanied by sauteed truffle gnocchi, asparagus and finished with a red wine and rosemary sauce. GF

Confit de Canard, Sauce aux Cerises ⚜ 39.5
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. GF

Joue de Boeuf en Bourguignon ⚜ 39
Beef Cheek Burgundy style, slow braised tender red wine beef cheeks, served with traditional accompaniments of sauteed lardons, shallots and mushrooms finished with creamy pomme puree, heirloom carrots and a rich Burgundy wine sauce.

Filet de Bœuf ⚜ 44.5
Tender Harvey Fillet of Beef cooked to your liking, served with roasted Hasselback chat potatoes, cauliflower and parmesan puree and sauteed asparagus finished with a creamy mushroom, Cognac and garlic Forrestier sauce. GF

Poitrine de Poulet aux Champignons ⚜ 39.5
Tender Roasted and Truffle infused Chicken Breast, served on an earthy rich wild mushroom and parmesan risotto finished with sauteed kale and a light mushrrom creme veloute. GF

Filet de Chevreuil ⚜ 45
Tender Margaret River Venison Fillet, seared medium-rare, with a fricassee of broccolini, goji berries and almonds, accompanied by a garlic & anchovy mousse, roasted shallots and finished with pancetta crisps and a port sauce. GF

Tian de Legumes Jardinière ⚜ 35.5
Provencal 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. V GF


SIDE DISHES

Frites ⚜ 9
French Fries.

Salade Jardinière ⚜ 9
Garden Salad.

Fricasseede Champignons ⚜ 9
Button Mushrooms sauteed in olive oil, garlic and thyme.

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

Fricassée de Légumes ⚜ 14
Fresh seasonal vegetables sautéed with extra virgin olive oil.

Purée de Pommes de Terre ⚜ 9.5
Creamy mash potato.

Regional Menu – $59.90 per person

Regional Menu

Taste of France

MORE COMING SOON

Dessert

Menu

Dessert

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