à la carte

Degustation

Available to entire table only:

4 course $80

7 course $110

 

 

Parfait de Canard au Cognac
Duck and cognac parfait, orange, brioche  

“ Ora King” Saumon macérée au cidre de pommes
Apple cider cured Ora King Salmon fillet, seared belly,
chilled broccoli salad, lemon myrtle sabayon 

 Noix de Saint-Jacques rôties à la poêle
Pan roasted Hervey Bay scallops, sweet corn, crispy cereals, sauce nantua  

Beerburrum fleurs de courgettes garnies de risotto safrané
Beerburrum zucchini flower filled with saffron risotto, sheeps milk
cheese of Basque, piperade and crisp salad of sweet peppers and tomato 

Rôti d’Agneau
Pan roasted Carnarvon Gorge lamb cutlet, molasses glazed sweet potato, pickled spring onion, mustard seed pan juices 

Fromage

Mousse de praliné et chocolat blanc « Michel Cluizel »
Michel Cluizel white chocolate and hazelnut praline mousse
with mango & grapefruit

≈≈≈

 


 

Les Amuses Bouches 

 

 

Saucisson Sec (for two)                                                              14.00

Parfait de Canard au Cognac (for two)                                   12.00
Duck and cognac parfait, orange, brioche 

Foie Gras (for two)                                                                      39.50
Served with apple compote

Terrine de Jambon au Persil                                                    10.00
Double smoked ham and parsley terrine,
caper mayonnaise, baguette

 

Huitres
Live oysters shucked to order served as mignonette                       4.50 ea   

Live oysters shucked to order grilled with foie gras                        8.50 ea
butter and Sauternes                  

House made truffle and honey butter                                                  5.50
with fresh baguette                

Boulangerie basket of bread varieties with                                        5.50
Caramelized onion butter

EVOO & Fresh Baguette                                                                          5.50

 

All our breads and brioche are baked on site
from natural fermentation before each sitting

Minimum charge food only $38 per person

8% service charge tables of 8 and over, with a reduced a la carte menu for $89 pp

 


 

Les Entrées

 

 

Soupe à l'Oignon                                                                                         16.00
French onion soup, gruyere toast 

“ Ora King” Saumon macérée au cidre de pommes                                 26.00
Apple cider cured Ora King Salmon fillet, seared belly,
chilled broccoli salad, lemon myrtle sabayo

Noix de Saint-Jacques rôties à la poêle                                                     28.50
Pan roasted Hervey Bay scallops, sweet corn, crispy cereals,
sauce nantua  

Gnocchi de pommes de terre au Roquefort                                              25.00
Roquefort and Dutch cream potato gnocchi, sautéed in
caramelised onion butter, braised turnips w speck,
Noosa earth mushrooms  

Fleurs de courgettes garnies de risotto safrané                                      23.50
Beerburrum zucchini flower filled with saffron risotto,
sheeps milk cheese of Basque, romesco and crisp salad of
sweet peppers and tomato  

Soufflé au Crabe et au Gruyère                                                                  25.00
Double baked soufflé with crab meat and gruyère cheese
finished with a light cream bisque  

Cervelles D'agneau Panées                                                                          19.50
Crumbed lambs brains, parsnip, eschallote and raspberry
vinegar gastrique, cos lettuce 

Escargots en Cocotte                                                                                    24.00
Snails baked in little pots with garlic butter, tomato,
Spinach and topped with puff pastry lids

 


 Les Plats Principaux
Poisson du Jour                                                         W.T.A.
Daily selected fish oven baked, braised Jerusalem artichoke and radish, citrus and brioche butter sauce 

Bouillabaisse                                                                                                           49.50
Seafood Bouillabaisse – Fishermen’s soup of Marseilles
Local bay seafood simmered in its own stock with tomato,
fennel and saffron, rouille and croutons 

Cuisse de Canard Confite et Poêlée                                                                 42.50
Confit free range duck leg from Galston, caramelised onion tart,
rosemary praline, celeriac and fresh broad bean

Cassoulet de legumes « à la Languedocienne »                                                35.00
Selected organic vegetables and haricot beans braised in mushroom
broth and naturally leavened rye bread

Rôti d’Agneau                                                                                                 46.00
Pan roasted Carnarvon Gorge lamb cutlet, molasses glazed sweet potato,
pickled spring onion, mustard seed pan juices
 

Filet de Boeuf, Frites, Salade
Eye fillet cooked to your liking and served with green salad,  homemade French fries and choice of sauce: Béarnaise  or  Green peppercorn      

200gr - 39.50           300gr - 48.50

 

Filet de Bœuf Organique de Mary Valley,                                               45.00
Grass fed & organic beef fillet from the Mary Valley – 200g 

Sides

Salade Verte                                                    6.00

CarottesVichy et Fumé dePorc                                                                                                             9.00
Glazed carrots with smoked pork belly

Haricots Verts                                                                                                                                                          9.00
Sautéed Green Bean

Champignons Sautés a l’Ail, Persil et Citon                                               9.00
Local mushrooms sautéed with garlic, parsley and lemon

Homemade Pommes Frites                                                                                                                   6.00


 

Les Desserts

Crème Brûlée                                                                                  9.90
Traditional French custard with burnt sugar crus

Mousse de praliné et chocolat blanc « Michel Cluizel »          16.00
Michel Cluizel white chocolate and hazelnut praline mousse
with mango and grapefruit 

Soufflé d’abricot                                                             16.00
Apricot soufflé, Tahitian vanilla bean ice cream,
spiced peach compote 

Chocolat de Passion                                                                     20.00
Shannon’s award winning dessert – Paris 2010
Grand Marnier brulée, passionfruit curd, chocolate hazelnut
praline mousse and strawberry sorbet

Minimum charge food only $38 per person

8% service charge tables of 8 and over, with a reduced a la carte menu for $89 pp


 

Les Fromages – 16.50

 

Bûche d'Affinois (Rhone-Alpes)
Silky creamy triple cream brie with rich clotted cream,
buttery character – pure indulgence 

Comté (Jura)
Comté also known as gruyère has a firm and supple pâte that melts in the mouth, leaving a sweet taste

Langres AOC ((Ardenne)
The origin of  this soft cheese is the Langres Plateau in the Champagne region. It easily recognized from its slight indent on the surface. The rind, which has an intense smell, is always damp, sticky and shiny. The solid, but supple pate melts in the mouth and unfolds its full flavour. 

St Agur (Auvergne)
Very creamy, buttery, subtle blue cheese
without the sharp, ammoniac notes that can be in some blues 

Pappilon Roquefort (Aveyron)
This exceptional Roquefort is characterised initially by its white paste and the generous streaks of intense blue in its broad and numerous cavities. In the mouth, its rich and flexible texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste 

Chèvre '' Jessie "
Locally produced goats milk, this signature range is styled on the cheeses in the Poitou Charentes region of France

 

Served with truffle honey and cereals and molasses bread

(Gluten free available)

At least one cheese per person is recommended

 

Minimum charge food only $38 per person
8% service charge tables of 8 and over, with a reduced a la carte menu for $89 pp