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.
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
Frites ⚜ 9
Salade Jardinière ⚜ 9
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.