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
“Crème Dubarry” cauliflower cream soup (V)
“Salade Lyonnaise” soft boiled egg, lardons & croutons salad
Scrambled eggs & French winter truffle add $5
Pan seared foie gras, burnt celeriac mash, green apple add $8
PLAT PRINCIPAUX
Ravioles de Royan in Comté cream sauce (V)
Roasted pork belly, whole grain mustard mash, Brussel sprouts, apple & cinnamon sauce
Pan seared seabass, lobster sauce, lady fingers & fondant potatoes
Chicken in red wine, carrot & mushroom stew, mash potato 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
Chocolate marble cake, Chocolate & hazelnut ice cream
Iced Nougat, red fruits sauce
Coffee | Tea
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La Carte DʼAutomne ENTRÉES  Burgundy escargots baked with garlic herbs butter (6 pieces) Smoked sardines fillets marinated in a dill “Escabéche” Mille-feuille of smoked herrings, tomato & onion jam Classic French leeks in vinaigrette & “Mimosa” mayonnaise 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, seasonal truffle cream Mille-feuilles of chargrilled vegetables & seasonal mushrooms Classic Coq au Vin, mushroom, carrot and mash potato Duck leg confit with garlic sautéed potato and salad, jus Traditional braised beef cheek "Grand Mère", bacon and mash Roasted French duck breast crusted with pink peppercorns, potato gratin dauphinois & seasonal vegetables Roasted herbs crusted rack of New Zealand Lamb, confit potatoes & green peas GRILLADES Australian black Angus ribeye, marbling +3, French fries and salad Choice of 2 sauces: Béarnaise or Red Wine Char-grilled Rump steak, roasted potatoes & brocolinis, bleu cheese sauce or beef jus 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  Organic Scottish Salmon with sorrel sauce, steamed potatoes Lobster tail confit with saffron risotto, seasonal vegetables PLATS PRINCIPAUX French cheese ravioles, seasonal truffle cream Mille-feuilles of chargrilled vegetables & seasonal mushrooms Classic Coq au Vin, mushroom, carrot and mash potato Duck leg confit with garlic sautéed potato and salad, jus Traditional braised beef cheek "Grand Mère", bacon and mash Roasted French duck breast crusted with pink peppercorns, potato gratin dauphinois & seasonal vegetables Roasted herbs crusted rack of New Zealand Lamb, confit potatoes & green peas GRILLADES Australian black Angus ribeye, marbling +3, French fries and salad Choice of 2 sauces: Béarnaise or Red Wine Char-grilled Rump steak, roasted potatoes & brocolinis, bleu cheese sauce or beef jus 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 Coffee cream filled choux pastry with coffee ice 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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