A La Carte Menu
Entrée
ESCARGOTS DE BOURGOGNE
dozen snails marinated in herb-infused court bouillon, oven baked in garlic butter
$22
PATE MAISON
Armagnac flavoured duck liver pate with marinated champignons, date chutney and port vinaigrette.
$20
SALT AND PEPPER SQUID
lightly coated in panko, fried, with petite mesclun and capers and cornichons aioli.
$20
SALMON ROULADE
filled with cheese mousseline, served with potato nest and passion fruit dressing.
$20
BOULETTE DE FRUITS DE MER, PRAWNS AND SALMON
Herbed crusted, served with tomato and chervil veloute.
$22
BOUILLABAISSE DE MARSEILLE
traditional French seafood soup of
mussels, fish fillets and prawns, cooked in tomato and seafood broth,
served with garlic baguette.
$22
MUSHROOM AND LEEK CREPE
with chives, Monte Veronese cheese, and Breton sauce.
$20
Sides
GARLIC BREAD
$6
HERB BREAD
$6
BRUSCHETTA
$7.50
CHILLI, CHEESE and HONEY BREAD
$7.50
FRENCH BAGUETTE
$5
STEAMED BROCCOLINI
$9.50
BABY SPINACH
wok tossed with garlic and chilli (optional).
$9.00
MIXED LEAVES SALAD
with French vinaigrette.
$9.00
CREAMY MASHED POTATO
$9.00
FRENCH FRIES
$8.50
Mains
FILLET OF BEEF TENDERLOIN
served with potato millefeuille and red wine jus.
$45
COTE DE VEAU
Veal tenderloin with champignon and chardonnay beurre blanc, served with potato croquette and seasonal greens.
$38
LOIN OF LAMB
with wilted baby spinach, maple glazed pommes boulangere and thyme jus.
$38
KANGAROO FILLET
(recommend rare) on garlic pommes puree with a Dijon mustard and honey bordelaise sauce.
$38
MAGRET DE CANARD
crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce.
$38
CITRUS MARINATED TASMANIAN SALMON
served on crab meat risotto and roasted pepper coulis.
$38
SEAFOOD PLATE
of grilled salmon, garlic prawns, salt and pepper squid, chilli mussels, beer battered soft shell crab and mesclun salad.
$39
CHILLI PRAWNS AND BASIL LINGUINI
with garlic and lime juice, tossed with olive oil, roasted tomato concasse and fresh basil leaves.
$36
VEGETARIAN RISOTTO
sweet peas, marinated mushrooms, semi dried tomatoes, olives, spinach and Grana Padano cheese.
$34
Desserts
HANDMADE PROFITEROLE
with crème patisserie and chocolate sauce.
$15
WARM STICKY DATE PUDDING
with butterscotch and French vanilla ice cream.
$15
CLASSIC CRÈME CARAMEL
$15
KAHLUA INFUSED CHOCOLATE MOUSSE
$15
CHEF CHURNED HAZELNUT AND PRALINE ICE CREAM
on sable breton and Grand Marnier caramel.
$15
BELGIAN CHOCOLATE GATEAU
with pineapple and coconut candy.
$15
FOURME D’AMBERT
mild blue cheese, creamy texture and delicate bouquet.
$15