Menu
View menu in PDF
Menu À emporter
Wines, Beers, Water & Soft Drinks
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
Chilled tomato Gazpacho soup, basil oil & croutons
Organic egg Benedict on sourdough bread (V)
Baby scallops & seafood gratin with salad
French onion soup with Emmental cheese
Pan seared foie gras, beetroots trilogy
PLAT PRINCIPAUX
Parmentier of lamb confit, mixed salad
Pan-seared Mediterranean sea bream, green peas, Provencale tomatoes, bell pepper coulis
Ravioles de Royan with pesto & Comte cheeses
Duck leg confit, sautéed grenailles potatoes & salad
Char-grilled Australian Black Angus grade 3, French fries & salad Choice of sauce: Béarnaise or red wine
DESSERT
Cheese of the day
Vanuatu vanilla crème brulée
72% Venezuela Chocolate mousse
Classic pear & almond Bourdaloue tart
Banana split, chocolate & vanilla ice cream
Coffee | Tea
 |  | |
La Carte de IʼHiver 2020 ENTRÉES  Burgundy escargots baked with garlic herbs butter (6 pieces) Organic smoked salmon & organic egg, on a fennel, celeriac, green apple & croutons salad Warm goat cheese wrapped in filo pastry, with honey, walnuts & hazelnuts Pan-seared foie gras, beetroots 3 ways &s; endives Lobster ravioles in lobster butter sauce French cold cuts with homemade duck rillettes & terrine (sharing advised) PLATS PRINCIPAUX  French cheese ravioles with caramelized onion and cream Risotto of spinach and lemon, herbal salad Duck leg confit, Pommery mustard mash, salad, jus Traditional braised beef cheek “Grand Mère”, bacon & mash potatoes Roasted French duck breast "a l'orange", braised endives &s; seasonal vegetables Traditional Cassoulet of Toulouse sausage, lamb collar, duck confit & stewed coco beans Whole chicken roasted with pilaf rice and vegetable cocotte GRILLADES Chargrilled breast of French yellow chicken, sautéed grenailles potatoes & French beans, natural jus Australian Black Angus certified Ribeye, pasture fed, marbling grade 3+, french fries & salad, with choice of sauce: Béarnaise or Red Wine Australian O'Connor natural beef program, pasture fed rib of beef marbling grade 4, free flow of french fries & salad, with choice of 2 sauces: Béarnaise, Cheese and/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  Baked organic salmon, green pea mash, seosonal vegetables, celeriac & fennel virgin sauce Traditional Bouillabaisse of seabass, golden snapper & prawns PLATS PRINCIPAUX French cheese ravioles with caramelized onion and cream Risotto of spinach and lemon, herbal salad Duck leg confit, Pommery mustard mash, salad, jus Traditional braised beef cheek “Grand Mère”, bacon & mash potatoes Roasted French duck breast "a l'orange", braised endives &s; seasonal vegetables Traditional Cassoulet of Toulouse sausage, lamb collar, duck confit & stewed coco beans Whole chicken roasted with pilaf rice and vegetable cocotte GRILLADES Chargrilled breast of French yellow chicken, sautéed grenailles potatoes & French beans, natural jus Australian Black Angus certified Ribeye, pasture fed, marbling grade 3+, french fries & salad, with choice of sauce: Béarnaise or Red Wine Australian O'Connor natural beef program, pasture fed rib of beef marbling grade 4, free flow of french fries & salad, with choice of 2 sauces: Béarnaise, Cheese and/or Red Wine GARNITURES  +4 truffle salt FROMAGES ET DESSERTS  Selection of 4 matured seasonal farm cheeses Traditional vanilla crème brûlée Caramelised apple tart, vanilla ice cream Chocolate fondant with blood orange ice cream Grand Marnier or Calvados brandy soufflé, with vanilla ice cream (waiting time of 20 min)  | ||
 |  |