LE MENU

NOT ALL INGREDIENTS ARE LISTED. 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 CANARD CONFIT (GF/DF)

    $20
    Confit of Duck Salad with Potatoes, Smoked Tomatoes, Sliced Pear, Seeded Mustard and Honey 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
  • CASSOULET TOULOUSAIN

    $42
    Traditional Pork and Duck Cassoulet with White Beans and Vegeatables (GF on request)
  • 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

  • CLASSIC CRÈME BRÛLÉE (GF)

    $16
  • TARTE TATIN AUX POMMES

    $19
    Caramelized Apple Tarte Tatin with Rum and Raisin Ice Cream
  • Profiteroles

    $20
    with Vanilla Ice Cream and Hot Chocolate Sauce
  • ICE CREAM AND SORBETS

    PER SCOOP$6|
    Vanilla, Rum and Raisin and 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)

    BTL$46|
    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