Lunch & Dinner Menu

Les Entrées - The Entrée

  
   

Ménage à trois (1/2 Douzaine)
Freshly shucked oysters three styles (half dozen)

22 36

Salade de crabe
Beer battered soft shell crab with avocado salsa and spicy capsicum coulis

19

Trio de thon
Trio of tuna; tartare, carpaccio, and black peppered with rouille dressing

25

Escargot au gratin (1/2 Douzaine or Douzaine)
Snails and mushrooms sautéed in garlic, white wine and parsley with anchovy butter gratin

23 39

Roulade de poulet
Chicken roulade and pan seared duck foie gras dressed with mango and pistachio emulsion

20

Salade d’agneau fumé
House smoked lamb salad on cos lettuce with ratatouille vinaigrette

24

Terrine d’aubergine, courgette et poivron

Timbale of grilled eggplant, zucchini, capsicum and goat’s cheese with grainy mustard dressing		 18

Assortiment d’entrée pour deux
Entrée platter for two

50
   

Les Plats Principaux – The Mains

  
   

Linguine aux crevettes
Linguine with king prawns, garlic, chilli, rocket and shellfish bouillon

37

Barramundi a la Niçoise
Barramundi ‘Niçoise’ with baby beans, cherry tomatoes, quail egg and tapenade

36

Risotto aux champignons
White wine risotto with wild mushrooms and truffle oil

29

Caille rôtie
Roasted marinated quail with witlof, orange segments, walnuts and raspberry reduction

34

Filet de boeuf
Pasture fed beef fillet with spinach, baby carrots and bordelaise sauce

38

Confit de Canard
Crisp duck leg confit with baby leeks, cranberry relish and pumpkin puree

32

Côtelette de porc
Pork cutlet with buttered savoy cabbage, zucchini flower and apple balsamic jus

35
   

Les Légumes – Side Dishes

  
   

La salade du chef
Mesclun salad with honey, Dijon mustard and Cobram Shiraz vinegar

8

Champignons sautés
Sautéed button mushrooms with garlic and parsley

8

Légumes de saison
Freshly steamed seasonal vegetables

8

Pommes de terre avec thym
Roast potatoes with thyme

8

Frites Provençales
Provencale chips with rosemary and aioli

8
   

Les Desserts - The Desserts

  
   

Assortiment de glaces
Assortment of house ice cream and sorbet

13

Bavarois a la vanille
Vanilla bean bavarois with macerated strawberries

14

Mille Feuille
Hand-picked fruit of the season with double cream infused with vanilla bean

15

Crème brulee
Mango crème brûlée with lemon butter biscuits

16

Fondant au Valrhona chocolat
Valrhona chocolate pudding with vanilla bean ice cream

17

Sélection de desserts pour deux
Dessert platter for two
Valrhona chocolate pudding, mango crème brûlée and ice cream

30

Assiette de fromages with grissini and poppy seed lavosh
Tomme Abondance / Spiced pear
Bleu de laqueille / Tarragon date
Buche de Soignon / Roasted almonds
Pon’t leveque / Quince paste

28