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.
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.
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.