Menu de Midi
Not available on Saturdays, Sundays & Public Holidays
ENTRÉE
Carrot soup with clementine oil (V)
Organic soft boiled egg, baby kale, French asparagus, bacon and croutons
Warm smoked salmon & potatoes salad with herbs cream
French onion soup with Emmental cheese add $5
Pan seared foie gras with homemade seasonal fruits jam add $5
PLAT PRINCIPAL
Roasted pork loin, mustard sauce, braised red cabbage, mash potatoes
Pan seared Mediterranean seabream fillet, grapefruit Beurre Blanc, French Chantenay baby carrots, green peas mash
Raviolles de Royan with Provence ratatouille (V)
Duck leg confit, Lyonnaise potatoes and salad add $5
Char-grilled Signature Black Angus 200 days grain-fed Ribeye,
fries & salad, choice of blue cheese sauce or béarnaise add $15
fries & salad, choice of blue cheese sauce or béarnaise add $15
DESSERT
Cheese of the day
72% dark chocolate mousse
Vanilla crème brulée
Lemon & meringue tart
Coffee | Tea
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La Carte Du Printemps ENTRÉES  Burgundy escargots baked with garlic herbs butter (6 pieces) Sea-bass carpaccio, with citrus dressing, passion fruit & pomegranate Warm goat cheese wrapped in filo pastry, with honey, walnuts & hazelnuts Warm tart of French sardine & tomatoes with pesto Pan-seared foie gras with homemade fruit jam, baby apple & pear French cold cuts with homemade duck rillettes & terrine (sharing advised) PLATS PRINCIPAUX  Roasted French yellow spring chicken, roasting jus, whole grain mustard mash & salad French cheese Ravioles with Provençale ratatouille Risotto of mixed garden baby vegetables French duck leg confit, Lyonnaise potatoes & salad Traditional braised beef cheek “Grand Mère”, bacon & mash potatoes Braised lamb shank with mash & green peas ragout GRILLADES Australian O'Connor natural beef program, pasture fed ribeye marbling grade 4, Béarnaise or cheese sauce, french fries & salad Rack of Duroc Spanish pork, Charcutière sauce, Lyonnaise potatoes & French beans Australian O'Connor natural beef program, pasture fed rib of beef marbling grade 4, free flow of french fries & salad, Béarnaise, cheese & red wine sauces   SOUPES  Soup of the day (refer to our Blackboard Specials or approach our friendly staff) Traditional French onion soup gratinated with emmental cheese POISSONS  Pan-seared fillet of French pollock fish, grapefruit Beurre-Blanc sautéed asparagus, grapefruits & corn mash Organic salmon with sorel sauce, steamed potatoes & spinach PLATS PRINCIPAUX Roasted French yellow spring chicken, roasting jus, whole grain mustard mash & salad French cheese Ravioles with Provençale ratatouille Risotto of mixed garden baby vegetables French duck leg confit, Lyonnaise potatoes & salad Traditional braised beef cheek “Grand Mère”, bacon & mash potatoes Braised lamb shank with mash & green peas ragout GRILLADES Australian O'Connor natural beef program, pasture fed ribeye marbling grade 4, Béarnaise or cheese sauce, french fries & salad Rack of Duroc Spanish pork, Charcutière sauce, Lyonnaise potatoes & French beans Australian O'Connor natural beef program, pasture fed rib of beef marbling grade 4, free flow of french fries & salad, Béarnaise, cheese & red wine sauces GARNITURES  +4 truffle salt FROMAGES ET DESSERTS  Selection of 4 matured seasonal farm cheeses Traditional vanilla crème brûlée Warm apple tart with chocolate & hazelnut ice cream Chocolate fondant with pistachio ice cream Grand Marnier or Calvados brandy soufflé, with vanilla ice cream (waiting time of 20 min)  | ||
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