Le dîner de la Saint-Valentin

Celebrate l’amour this Valentine’s Day at your favourite French bistro.

We’re hosting two Valentine’s soirées, on Friday 13 and Saturday 14 February, serving a 5-course French menu built around Papillon favourites.

Set the tone of the night from the start — go fruits de mer if you’re feeling a little mischievous (oysters have their reputation for a reason), or charcuterie if you prefer to take things slow and let the wine do the talking. Then pick your main — stay with the sea, or lean into the classics with confit de canard or steak au poivre — before finishing the French way, with one of our desserts or a cheese plate.

LE MENU - $150 pp

Apéritif & Amuse-Bouches

Entrées — to share

Charcuterie Plate
Cured and smoked ham, coppa, country-style terrine, air-dried beef and saucisson, served with condiments and baguette

or

Seafood Plate
Freshly shucked Narooma oysters, cooked tiger prawns with lemon mayonnaise, kingfish and salmon tartare, served with baguette

Trou Normand

French palate cleanser

Main — choice of one

Reginette aux Fruits de Mer
Fresh reginette pasta with barramundi, prawns, mussels and creamy Normande sauce

Médaillons de Porc aux Cèpes
Pork tenderloin wrapped in pancetta, porcini mushrooms, white wine cream sauce and homemade spätzle

Confit de Canard
Duck leg confit with Paris mash, roasted tomatoes and red wine shallot sauce

Daube d’Agneau au Citron Confit
Braised lamb with Mediterranean vegetables, black olives and confit lemon

Steak au Poivre Vert (GF)
Grass-fed beef tenderloin with green peppercorn sauce and French fries
Cooked medium rare
(+ $10)

Vegetarian option available on request

Desserts or Cheese — choice of one

Classic Crème Brûlée

Apple Tarte Tatin
Caramelised apple tarte tatin with vanilla ice cream

French Cheese Plate
Imported French cheeses with fig chutney and baguette

Extra Sides — $14 each

Pommes frites · Garden salad · Paris mash · Ratatouille · Green beans with garlic butter

Please advise our team of any allergies or dietary requirements.
This menu is available on Friday 13 and Saturday 14 February only.