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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 $50 PP IS REQUIRED.

LES ENTRÉES

  • BAGUETTE AND SALTED BUTTER

    $6.50
    (GF Bread on request)

  • SOUPE À L’OIGNON

    $18
    French Onion Soup Served with Gruyère Cheese Croutons (GF Bread on request)

  • SALADE DE CHÈVRE

    $20
    Goat Cheese Salad with Pears, Walnuts and Seeded Mustard Dressing

  • ESCARGOTS DE BOURGOGNE

    $21
    Half-a-dozen Burgundy Snails baked in Garlic and Parsley Butter, served with Baguette (GF Bread on request)

  • TARTE FLAMBÉE

    $21
    A Speciality from Alsace, thin baked Bread Dough covered with Crème Fraîche, Onions, Speck and Gruyère Cheese

  • TERRINE DE CAMPAGNE MAISON

    $22
    Homemade Country Style Terrine, Salad, Pickles and Baguette (GF Bread on request)

  • MOULES MARINIÈRE

    ENTRÉE$20|
    MAIN W FRITES$40|
    Steamed Black Mussels with White Wine, Thyme, Garlic, Butter and Parsley Served with Baguette (GF Bread on request)

  • TARTARE DE BOEUF

    ENTRÉE$25|
    MAIN W FRITES$49|
    Hand Cut Raw Grass-fed Beef with Spicy Mayonnaise and Condiments, served with Grilled Bread (GF Bread on request) and Salad

  • ASSIETTE DE CHARCUTERIE

    ENTRÉE$26|
    MAIN$40|
    Country Style Terrine, Bresaola, Coppa, Paris Ham and Saucisson with Condiments and Bread (GF Bread on request)

  • LE COLONEL

    $8
    Palate Cleanser with Lemon & Lime Sorbet served with Vodka

PLATS DE RÉSISTANCE

  • RISOTTO AUX CHAMPIGNONS SAUVAGES (GF)

    VEGETARIAN$36|
    W CHICKEN$40|
    Wild Mushroom and Herb Risotto with Parmesan Cheese

  • MEDAILLONS DE PORC AUX CÈPES

    $40
    Pork Tenderloin Medallions Wrapped in Pancetta, Porcini Mushrooms, White Wine, Cream and Homemade Spätzle (GF on request)

  • BLANQUETTE DE POULET

    $40
    Creamy Chicken Stew with Mushroom and Carrots served with Fresh Buttered Tagliatelle

  • RACLETTE (GF)

    EXTRA CHEESE $5|
    $40
    Hot Melted Raclette Cheese Served with Potatoes, Paris Ham, Coppa, Bresaola and Salami and Pickles

  • BOEUF BOURGUIGNON (GF)

    $42
    Beef Burgundy, slow cooked in Red Wine with Carrots, Mushrooms and Thyme, Served with Paris Mash

  • CONFIT DE CANARD

    $42
    Confit of Duck Legs Served with Paris Mash, Roasted Trust Tomatoes and Red Wine Shallot Sauce

  • CASSOLETTE DE POISSONS FACON BOUILLABAISSE

    $45
    Bouillabaisse Style Seafood Stew with Barramundi, Mussels, Prawns, Fennel, Potatoes and French Aioli Croutons

  • EMINCÉ DE BOEUF ANGUS AU POIVRE VERT (GF)

    $49
    Australian Angus Beef Tenderloin, Thinly Sliced, Served with Fries, Salad and a Green Peppercorn & Mushroom Sauce (Served Medium Rare)

  • LES GARNITURES

    $all 10
    Paris Mash, Green Beans with Garlic and Parsley Butter, Pommes Frites, Homemade Spätzle, Fresh Buttered Tagliatelle, Crisp Garden Salad

SWEET

  • CRÊPES SUZETTE

    $22
    Served with Vanilla Ice Cream and Flambéed with Grand-Marnier Orange Liqueur

  • CLASSIC CRÈME BRÛLÉE (GF)

    $16

  • TARTE TATIN AUX POMMES

    $19
    Caramelized Apple Tarte Tatin with Macadamia and Honey Ice Cream

  • Profiteroles

    $20
    with Vanilla Ice Cream and Hot Chocolate Sauce

  • ICE CREAM AND SORBETS

    PER SCOOP$6|
    Vanilla, Macadamia and Honey, Lemon Sorbet

  • LE COLONEL

    $8
    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 16
DEGUSTATION PLATTER 40

  • 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, (375ml) (FR)

    GL$15|

  • 2017 Muscat de Beaumes de Venise, Domaine de la Pigeade, Rhone Valley (375ml) (FR)

    BTL$48|

  • Banyuls, Cuvée Du Dr Parcé, Roussillon (5 y/o) (375ml) (FR)

    GL$15|

DIGESTIFS

Calvados Dupont 16
Delord VSOP Armagnac 16
Frapin VS Cognac 16
Poire Williams Brana 16
Marc Chateauneuf-du-Pape 16
Chartreuse Verte 16

    LIQUEURS

    Grand Marnier 10
    Cointreau 10
    Bénédictine 10
    Chataignes Pages (Chestnut) 10
    Frangelico 10
    Kahlua 10
    Baileys 10