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 ~ $59.90 per Person

Around France in 90 Days
DELICIOUS REGIONAL MENU
$59.90 per Person
(Available Tuesday to Friday)


Week 10 ⚜ 3 / 3 / 2020
Nice, Provence

Amuse bouche

Petit bouillabaisse façon chez pierre, fresh pink snapper fillets, prawns, mussels, saffron potatoes and confit fennel served with a tomato and fish bouillabaisse style soup finished with fresh herbs and garlic croutons

Sorbet

Confit de canard, tender & slow cooked duck leg confit, served with a carrot & cardamom puree, buter roasted chat potatoes & sautéed asparagus finished with a traditional Griotte & Kirsch cherry jus

Classic crème caramel, served with fresh berries & whipped Cointreau cream


Week 11 ⚜ 10 / 3 / 2020
Paris, Ile de France

Amuse bouche

Soufflé au crabe, twice baked Crab & Gruyere Souffle, served with sautéed baby spinach & a creamy bisque sauce finished under the grill with fromage

Sorbet

Filet de boeuf forestiere, Tender Harvey Fillet of Beef served with sautéed bacon & garlic lyonnaise style potatoes, buttered broccolini & finished with a creamy Forestier mushroom & cognac sauce

Paris Brest, A Traditional French pastry made of choux pastry, filled with a salted caramel, hazelnut crème & praline whipped cream served with chocolate crisps & icing sugar This Dessert is named after the Famous Paris–Brest bicycle race


Week 12 ⚜ 17 / 3 / 2020
Dijon, Burgundy

Amuse bouche

Tartelette de saint jacques, freshly seared shark bay scallops served on a crispy puff pastry & leek tartlet, served with sautéed spinach, asparagus & finished with a light beurre blanc sauce

Sorbet

Croupe d’agneau roti Provençal, roasted & marinated tender Amelia park lamb, served pink, with a creamy gruyere gratin potato, white bean puree & sautéed garlic beans finished with a Dijon & rosemary jus

Fondant au Chocolat, Hot Baked Belgium Dark Chocolaté Lava Cake, with a rich liquid centre, served with ice-cream, salted caramel sauce and pouring crème anglaise


Week 13 ⚜ 24 / 3 / 2020
Caen, Basse-Normandie

Amuse bouche

Risotto de Gambas, Fresh Exmouth Tiger Prawns grilled & served on a wild mushroom & parmesan risotto, accompanied by sautéed squid & greens finished with a delicate seafood & tomato veloute

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

Tarte aux pommes et pistaches, Home-made country style roasted Apple & Pistachio frangipane tartlet, served with ice-cream & vanilla crème anglaise


Week 14 ⚜ 31 / 3 / 2020
Toulouse Sud-Ouest

Amuse bouche

Poisson au saffron, Fresh local delicate pink snapper fillets, butter seared, served with a creamy cauliflower & truffle mousse, shaved parmesan, peas & crispy lardons finished with a saffron & pastis sauce

Sorbet

Cassoulet de toulouse, a traditional dish from the region of toulouse. a rich slow cooked casserole of white beans, duck leg confit, pork belly and toulouse sausage finished with red wine jus, bread crumbs and fresh herbs

Profiteroles au Chocolat, Home-made choux Pastry profiteroles filled with a creamy hazelnut ice-cream, topped with a hot chocolate sauce & finished with crispy almond flakes

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 passion fruit 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

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 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.

Sorbet

Confit de Canard, Sauce à l’Orange
Salted and confit duck leg, slowly cooked in duck fat over eight hours and served with a creamy pomme purée, 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, 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.

Fromage / Cheese
Le Dauphin and La Petit Marcel comté served with fresh baguette, port raisins, walnuts and caramelised pears.

L’assiette de Dessert
A small selection of Chez Pierre desserts.


Bon appétit!