Menu
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Menu À emporter
Wines, Beers, Water & Soft Drinks
Set Lunch Menu
Kids menu
Look out for our daily specials
on the blackboard!
on the blackboard!
Menu de Midi
*Not available on Saturdays, Sundays & Public Holidays
ENTRÉE
French onion soup with Emmental cheese add $5
Chilled tomato gazpacho soup, sourdough croutons (V)
Soft boiled egg, Romesco cream & bacon
Grilled octopus and citrus salad
Pan seared foie gras, burnt celeriac mash, green apple add $8
PLAT PRINCIPAUX
Ravioles de Royan and ratatouille (V)
Iberico pork loin, roots vegetable mash, green peas & baby turnips
Golden snapper, seaweed beurre blanc, broccoli, celery & green peas
Duck leg confit, wholegrain mustard mash and salad add $10
Char-grilled Black Angus grain-fed ribeye, fries & salad add $15
Choice of: red wine sauce or béarnaise
Choice of: red wine sauce or béarnaise
DESSERT
Cheese of the day
Vanuatu vanilla crème brulée
72% Venezuelan Chocolate mousse
Orange pound cake and chocolate ice cream
Caramel Flan pâtissier
Coffee | Tea
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La Carte De lʼHiver ENTRÉES  Burgundy escargots baked with garlic herbs butter (6 pieces) Smoked sardines fillets marinated in a dill “Escabéche” Comté cheese, potatoes & bacon terrine, herbs salad, pickles Warm goat cheese wrapped in filo pastry, honey, walnuts and hazelnuts Pan seared foie gras, figs assortment & ginger bread French cold cuts with homemade duck rillettes and terrine PLATS PRINCIPAUX  French cheese ravioles with ratatouille Farmer’s choice vegetables risotto Roasted chicken supreme, crayfish sauce, broccolinis and fondant potatoes Duck leg confit with Pommery wholegrain mustard mash, salad, jus Traditional braised beef cheek "Grand Mère", bacon and mash Magret de canard à l’orange, glazed baby carrots and farmer’s vegetables GRILLADES Australian black Angus ribeye, marbling +3, French fries and salad Choice of 2 sauces: Béarnaise or Red Wine Char-grilled veal chop, roasted Jerusalem artichoke in aged balsamic, candied walnuts, Pommery mustard sauce Australian O'Connor natural feed program, pasture feed rib, marbling grade 4, free flow of French fries & salad Choice of 2 sauces: Béarnaise or Red Wine   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 seabass filet, citrus nage, glazed farmer’s vegetables Pan seared scallops, cauliflower mash and roasted cauliflower, curry oil PLATS PRINCIPAUX French cheese ravioles with ratatouille Farmer’s choice vegetables risotto Roasted chicken supreme, crayfish sauce, broccolinis and fondant potatoes Duck leg confit with Pommery wholegrain mustard mash, salad, jus Traditional braised beef cheek "Grand Mère", bacon and mash Magret de canard à l’orange, glazed baby carrots and farmer’s vegetables GRILLADES Australian black Angus ribeye, marbling +3, French fries and salad Choice of 2 sauces: Béarnaise or Red Wine Char-grilled veal chop, roasted Jerusalem artichoke in aged balsamic, candied walnuts, Pommery mustard sauce Australian O'Connor natural feed program, pasture feed rib, marbling grade 4, free flow of French fries & salad Choice of 2 sauces: Béarnaise or Red Wine GARNITURES  +4 truffle salt FROMAGES ET DESSERTS  Selection of matured seasonal cheeses Traditional Vanuatu vanilla crème brûlée 72% Venezuelan dark chocolate mousse Caramelised apple tart, vanilla ice cream Rum baba, vanilla whipped cream 72% Venezuelan dark chocolate fondant, blood orange sorbet Grand Marnier, Calvados or Rum soufflé, vanilla ice cream (waiting time of 20 min)  VG | Vegetarian GF | Gluten-free NF | Nuts-free | ||
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