Valentine’s Day


Friday the 14th of February 2020

Lunch Menu
$65 per person


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.

Pate maison
Home-made chicken liver, peppercorn and cognac pate, served with pork rillettes, spiced french gherkins, spiced cranberry chutney, caramelised red onion compote & toasted brioche.

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.

Salade de tomate mozzarella
Summer tomato & buffalo mozzarella salad, an assortment of local colourful heirloom tomatoes, served with fresh marinated buffalo mozzarella & fresh baby herbs, finished with infused basil oil & balsamic reduction.

Escargots de bourgogne
Six classic burgundy snails cooked in their shells and served with a garlic and herb butter.


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
Pink snapper fillet, grilled &served with a creamy wild mushroom & parmesan risotto, sautéed asparagus & finished with a light white wine sauce.


Crème brûlée à la vanille

Vanilla crème brulee.

Tarte au citron et passion
Home-baked fresh lemon and passionfruit tart served with mango and passion fruit coulis, berry compote and finished with Chantilly cream.

Entremet aux noisettes et baileys
Bailey’s, frangelico and hazelnut gateaux, layers of crispy biscuit, feuilletine, hazelnut ganache and finished with an aryola chocolate and bailey’s mousse served with crème anglaise and finished with a creamy hazelnut ice-cream.

Le dauphin & st agur blue cheese served with caramelised pear, walnuts and baguette.

Dinner Menu

amuse bouche

Cream of Asparagus and Truffle Veloute, accompanied by crispy bacon and shaved parmesan.
– Fresh baguette and french salted isigny butter.


assiette de fruits de mer

Fresh pink snapper fillet, Exmouth prawn and shark bay scallop served on a creamy roasted beetroot, dill and parmesan risotto finished with buttered asparagus and a light white wine sauce.


filet de bœuf aux champignon

Tender fillet of beef served medium-rare with sautéed wild mushrooms, glazed baby vegetables and creamy pomme puree, finished with a rich truffle and red wine sauce.


Fraises à la romanoff

Crisp brandy basket filled with Cointreau marinated strawberries and blueberries topped with a vanilla chiboust and served with a wild berry sorbet and raspberry macaroon.

‘Love is in the air at Chez Pierre’