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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