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A La Carte Menu

ENTRÉES / STARTERS

Soupe à l’Oignon Gratinée
French onion soup, croutons and Gruyere 15
 
Escargots à la Bourguignonne
Snails with garlic & herb butter 18
 
Moules Marinières
Tasmanian Spring Bay mussels, white wine, shallots and cream 20
 
Salade chaude de Foies de Volaille
Warm salad of chicken livers sautéed in walnut oil with grapes 18
 
Pâté de Canard Maison
Duck liver parfait with toasted brioche & pickled cucumbers 18

Gnocchi à la Parisienne
Gnocchi, pear, blue cheese, walnuts 20
 
Blinis au truite fumé
House smoked ocean trout rillettes, wild rice blinis, horseradish cream 20
 
Salade de Chèvre Chaud
Warm goats cheese salad with croutons and crispy bacon 18
  
Linguine au Portobello
Truffled Portobello mushrooms linguine, 20/25



PLATS / MAINS

Poisson du Jour
Fish of the day m/p
 
d’Agneau Roti au Romarin
Harissa lamb rump, pearl tabbouleh , minted yoghurt
 
Magret de Canard à l'orange
Duck breast, carrot confit & orange 39

Moules Frites
Mussels & chips 26
 

GRILLADES AUX FEU DE BOIS
FROM THE FIRE

Filet de Boeuf Grillé
Eye fillet – aged grass fed, (Dijon, Pepper or Béarnaise sauce) 42
 
Cote de Boeuf Dijonnaise
Rib of beef 400/750g– aged grass fed, with a Dijon mustard glaze for one or two 42/80
 
Entrecote de Boeuf Grillée
Porterhouse – aged grass fed, with Béarnaise sauce 39

Grills are served with “salade et frites”

Our beef is premium grass fed O’Connor beef from Gippsland and dry aged for 4 weeks


FROMAGE

French Cheese Selection
One cheese 14
Selection of four cheeses 32


DESSERTS

Mousse au Chocolat
Bitter chocolate mousse 15

Pot Crème Framboise
Cream brulée with raspberries 15

Crêpes aux Oranges
Crêpes with oranges and grand marnier 15

Crumble au Pomme et Rhubarbe
Apple & rhubarb crumble with vanilla ice cream 15

Pain Perdu
Apricot bread & butter pudding with cream 15