LE MENU

Our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, gluten and eggs. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be allergen free. PLEASE ASK OUR STAFF FOR DIETARY REQUIREMENTS.
A MINIMUM SPEND OF $70 PP IS REQUIRED.

LES ENTRÉES

  • BAGUETTE AND SALTED BUTTER

    $10
    (GF Bread on request)
  • Les Huîtres

    $6.50 ea
    Freshly Shucked Sydney Rock Oysters with Mignonette Sauce
  • Soupe à l’Oignon

    $22
    Classic French Onion Soup with a Gruyère Cheese Croutons
  • SALADE DE CHÈVRE

    $24
    Goat Cheese Salad with Pears, Walnuts and Seeded Mustard Dressing
  • TARTE FLAMBÉE

    $24
    A Speciality from Alsace, thin baked Bread Dough covered with Crème Fraîche, Onions, Speck and Gruyère Cheese
  • ESCARGOTS DE BOURGOGNE

    $25
    Half-a-dozen Burgundy Snails baked in Garlic and Parsley Butter, served with Baguette (GF Bread on request)
  • Terrine de Campagne Maison

    $28
    Homemade Country Style Terrine, Dijon Mustard served with Baguette
  • MOULES MARINIÈRE

    ENTRÉE$25|
    MAIN W FRITES$46|
    Steamed Black Mussels with White Wine, Thyme, Garlic, Butter and Parsley Served with Baguette (GF Bread on request)
  • ASSIETTE DE CHARCUTERIE

    ENTRÉE$28|
    MAIN$45|
    Homemade Country Style Terrine, Bresaola, Coppa, Paris Ham and Saucisson with Condiments and Bread (GF Bread on request)
  • TARTARE DE BOEUF

    ENTRÉE$28|
    MAIN W FRITES$50|
    Hand Cut Raw Grass-fed Beef with Spicy Mayonnaise and Condiments, served with Grilled Bread (GF Bread on request) and Salad
  • LE COLONEL

    $10
    Palate Cleanser with Lemon & Lime Sorbet served with Vodka

PLATS DE RÉSISTANCE

  • RISOTTO AUX CHAMPIGNONS SAUVAGES (GF)

    VEGETARIAN$40|
    W CHICKEN$45|
    Wild Mushroom and Herb Risotto with Parmesan Cheese
  • RACLETTE (GF)

    EXTRA CHEESE $6|
    $45
    Hot Melted Raclette Cheese Served with Potatoes, Paris Ham, Coppa, Bresaola and Salami and Pickles
  • Pappardelle au Canard

    $45
    Slow Braised Duck Pappardelle Pasta with Wild Mushrooms, Confit Lemons, Pancetta and Fresh Herbs
  • MEDAILLONS DE PORC AUX CÈPES

    $45
    Pork Tenderloin Medallions Wrapped in Pancetta, Creamy Mushroom Sauce served with Homemade Spätzle (GF on request)
  • BOEUF BOURGUIGNON (GF)

    $45
    Beef Burgundy, slow cooked in Red Wine with Carrots, Mushrooms and Thyme, Served with Paris Mash
  • CONFIT DE CANARD

    $45
    Confit of Duck Legs Served with Paris Mash, Roasted Trust Tomatoes and Red Wine Shallot Sauce
  • Tagliatelle aux Crevettes et St Jacques

    $48
    Fresh Tagliatelle with Australian Prawns, Scallop’s, Fresh Dill, Lemon and Creamy Normande Sauce
  • Bouillabaisse

    $60
    Bouillabaisse Style Seafood Stew with Barramundi, Mussels, Scallop, Prawns, Fennel, Potatoes and French Aioli Croutons
  • Filet de Boeuf Maître d’Hôtel

    $65
    Australian Shorthorn Beef Tenderloin with Confit Garlic, Shallot and Parsley Butter Served with Homemade French Fries (Cooked Medium-Rare)
  • LES GARNITURES

    $all 12
    Paris Mash, Green Beans with Garlic and Parsley Butter, Homemade Fries, Homemade Spätzle, Fresh Buttered Tagliatelle, Crisp Garden Salad

SWEET

  • CLASSIC CRÈME BRÛLÉE (GF)

    $19
  • Mousse au Chocolat

    $20
    Valrhona Dark Chocolate Mousse and French Vanilla Crème Anglaise
  • TARTE TATIN AUX POMMES

    $22
    Caramelized Apple Tarte Tatin with Rum & Raisin Ice Cream
  • Profiteroles

    $24
    with Vanilla Ice Cream and Hot Chocolate Sauce
  • CRÊPES SUZETTE

    $25
    Served with Vanilla Ice Cream and Flambéed with Grand-Marnier Orange Liqueur
  • ICE CREAM AND SORBETS

    PER SCOOP$7|
    Vanilla, Rum & Raisin Ice Cream, Lemon Sorbet
  • LE COLONEL

    $10
    Palate Cleanser with Lemon & Lime Sorbet served with Vodka

FROMAGE

Imported French Cheeses served with Muscatel clusters & Baguette (GF Bread on request)

CHOICE OF ONE CHEESE 18
DEGUSTATION PLATTER 44

  • BÛCHE JACQUIN DE MONTRESOR

    Goat cheese from the Loire Valley region, it’s flavour is rich and creamy with an increased nuttiness. As the cheese ripens the rind develops a mottled blue mould growth, and the dry creamy centre softens to a smooth and very fine textured.
  • GRAND CONQUÉRANT CAMEMBERT

    From the Normandy Region. It’s strong aromatic hints of wet straw, brassica and apples are a reminder of why this authentic cheese has become a proud symbol of French cheese-making skills.
  • ROQUEFORT PAPILLON

    From the Midi Pyrénées region where all the worlds Roquefort are aged. Roquefort’s natural rind is shiny, with the interior richly marbled with bluey-green mould. The flavour is delicate and sweet with a rich-buttery, slightly spicy finish.
  • COMTÉ (24 MONTHS MATURATION)

    Comté is the king of French cheeses. During a 24-month maturation, the 35kg wheels of cheese develop an amazing depth of flavour – the underlying sweet note is accompanied by a rich flavour of roasted nuts and subtle creamy, yeasty finish.

DESSERT WINES

  • 2017 Coteaux Du Layon “Carte D’Or”, Domaine Baumard (FR)

    GL$16|
  • 2017 Muscat de Beaumes de Venise, Domaine de la Pigeade, Rhone Valley (FR)

    GL$16|
  • Banyuls, Domaine Vial Magnieres, Roussillon (4 y/o) (FR)

    GL$16|
  • LE COLONEL

    $10
    Palate Cleanser with Lemon & Lime Sorbet served with Vodka

DIGESTIFS

Calvados Dupont 17
Delord VSOP Armagnac 17
Frapin VS Cognac 17
Poire Williams Brana 17
Marc Chateauneuf-du-Pape 17
Chartreuse Verte 17

    LIQUEURS

    Grand Marnier 15
    Cointreau 15
    Bénédictine 15
    Frangelico 15
    Kahlua 15
    Baileys 15