| Entrées |
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| Escargot de Bourgogne |
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18.00 |
| Dozen snails marinated in herb-infused court-bouillon, oven baked in garlic butter |
| Paté Maison |
|
16.00 |
| Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette |
| Carpaccio of Rare Beef |
|
18.00 |
| With baby rocket and sesame, mirin and soy dressing |
| Ravioli of Blue Swimmer Crab, Prawns and Salmon |
|
19.00 |
| With a lemongrass and chervil veloute |
| King Prawn |
|
18.00 |
| Flame grilled with lime, chilli and sweet tomato concasse on a pastry crust |
| Salt & Pepper Squid |
|
16.00 |
| Lightly coated in panko, fried, with petite mesclun and capers and cornichons aïoli |
| Bouillabaisse de Marseille |
|
19.00 |
| Traditional French seafood soup with mussels, fish fillets and prawns, served with garlic baguette |
| Vegetarian |
|
16.00 |
| Crepe filled with baby mushroom, leek, chives, and cauliflower puree served with Breton sauce |
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| Sides |
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| Garlic Bread |
|
4.50 |
| Herb Bread |
|
4.50 |
| Bruschetta |
|
6.00 |
| Chilli, Cheese and Honey Bread |
|
6.00 |
| French Baguette |
|
2.50 |
| Steamed Broccolini |
|
6.00 |
| Baby Spinach wok tossed with garlic and chilli (optional) |
|
6.00 |
| Mixed Leaves Salad with french vinaigrette dressing |
|
6.00 |
| Creamy Mashed Potato |
|
6.00 |
| French Fries |
|
6.00 |
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| Mains |
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| Fillet of Beef Tenderloin |
|
38.00 |
| With buttered broccolini, pommes croquettes and red wine jus |
| Loin of Lamb |
|
35.00 |
| With wilted baby spinach, maple glazed pommes boulangères and thyme jus |
| Citrus Marinated Tasmanian Salmon |
|
32.00 |
| On crabmeat risotto and sauce vierge |
| Côte de Veau |
|
30.00 |
| Veal tenderlain with champignon and chardonnay beurre blanc, served with potato croquette and broccolini |
| Magret de Canard |
|
32.00 |
| Duck breast fillet with wok tossed spinach and a cassis and raspberry sauce |
| Kangaroo Fillet |
|
29.00 |
| (Recommend rare) on garlic pommes purée with Dijon mustard and honey bordelaise sauce |
| Seafood Plate |
|
35.00 |
| Of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad |
| Corn-Fed Chicken Roulade |
|
29.00 |
| With french beans, vichy carrots and madeira sauce |
| Vegetarian Risotto |
|
28.00 |
| Sweet peas, broccolini, mushroom, semi dried tomatoes and grana padano cheese |
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| Desserts |
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12.50 |
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| Handmade Profiteroles |
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| With crème patisserie and mint chocolate sauce |
| Warm Sticky Date Pudding |
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| With butterscotch and vanilla ice cream |
| Classic Crème Caramel |
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| Kahlua Infused Chocolate Mouse |
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| Chef Churned Hazelnut and Praline Ice Cream |
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| On shortbread and Grand Marnier caramel |
| Banana Liqueur Crepe |
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| With mascarpone, strawberry compote and mint chocolate sauce |
| Belgian Chocolate Gâteau |
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| With pineapple and coconut candy |
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