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

Carpaccio de Chevreuil
Nth. Qld wild venison carpaccio, fragrant pepper &
parsley seasoning, fresh broad beans & radish,
aged sheeps milk pudding, sourdough crisps

 

Seiche marinée au citron & thym saisie sur charbon de bois
Citrus & thyme marinated S.A. calamari seared over charcoal,
romesco sauce, Indian Heads king prawn & basque style salad

Oeuf de canard en cuisson lente
Slow poached Woombye duck egg, sorrel purée,
asparagus with hazelnut dressing, brioche wafers

Cotelette d’agneau poelée, pâtes a la moelle, petit pois
Pan roasted Cataract Gorge lamb cutlet,
smoked bone marrow filled pasta, garden peas, lamb & onion broth

Fromage

Tartelette aux poires Corella & amande
Corella pear & frangipane tartlet, honeycomb & lime ice cream,
sauce anglaise

 

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Appetisers

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 & 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                                                 8.00
with fresh baguette                

Boulangerie basket of bread varieties with                                       7.00
Caramelized onion butter

Extra Virgin Olive oil and 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

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Les Entrées

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

Carpaccio de Chevreuil                                                                                     26.50
Nth. Qld wild venison carpaccio, fragrant pepper &
parsley seasoning, fresh broad beans & radish,
aged sheeps milk pudding, sourdough crisps 

Seiche marinée au citron & thym saisie sur charbon de bois                  26.50
Citrus & thyme marinated S.A. calamari seared over charcoal,
romesco sauce, Indian Heads king prawn & basque style salad 

 “Toothfish Glacier 51” cuisiné au beurre de ciboulette                           32.50
Glacier 51 tooth fish baked in wax paper, braised celery,
lemon myrtle sabayon, roasted chicken sauce

Oeuf de canard en cuisson lente                                                                   22.50
Slow poached Woombye duck egg, sorrel purée,
asparagus with hazelnut dressing, brioche wafers

Soufflé au crabe et au gruyère                                                                      25.00
Double baked soufflé with crab meat & gruyère cheese
finished with a light cream bisque  

Cervelles d'agneau panées                                                                            19.50
Crumbed lamb brains, parsnip, eschallote & 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.
Oven baked w Dutch cream potato & fennel pollen, broccoli sauté,
Jerusalem artichoke, brown butter and citrus sauce 

Local Vivaneau et Gambas, Velouté de poisson au fenouil                            49.50
Local knobby snapper & king prawns poached in fish stock,
baked with Montrachet’s puff pastry

 Cassoulet Languedocien                                                                                       45.00
Confit duck leg, cured & smoked pork, Toulouse sausage
baked in aromatic stock & white beans 

Cotelette d’agneau poelée, pâtes a la moelle, petit pois                                                  46.00
Pan roasted Cataract Gorge lamb cutlet,
smoked bone marrow filled pasta, garden peas, lamb & onion broth

 

Filet de bœuf, frites, salade                          200gr - 39.50           300gr - 48.50
Eye fillet cooked to your liking & served with green salad,
homemade French fries and choice of sauce: Béarnaise  or  Green peppercorn

Côté de bœuf entière, 2 persones                                                             110.00

Cote de beouf caramelised in thyme & garlic butter, served with aligot potatoes, tarragon beans, French salad and sauce Laguiole - for 2 people

*Must be ordered by 6pm the day before for lunch or dinner the following day

 

Sides

Salade verte                                                                                                         6.00

CarottesVichy et fumé de porc                                                                        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 crust

Meringue a la Francaise                                                                                                      18.00
Crispy French meringue, strawberry, passionfruit sorbet,
Tahitian vanilla ice cream 

Tartelette aux poires Corella & amande,                                                            15.00
Corella pear & frangipane tartlet, honeycomb & lime ice cream,
sauce anglaise

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

 

Minimum charge food only $38 per person

8% service charge tables of 8 and over


 

Les Fromages – 16.50

 

La Tradition Délice Cremiers (Burgundy)
Rich, velvety, creamy, with the characteristic bloomy rind outside, this luxurious triple crème is buttery and soft with a little salty tang on the finish

Le Marquis Chèvre (Rhone Valley)
This beautiful triple cream goat cheese has
an exceptionally soft, silky texture and a deliciously mild, lingering lemony tang.  

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

Soumaintrain (Burgundy)
The soft, uncooked, and un-pressed paste has a distinct pungent yet sweet and creamy flavour cow’s milk, usually eaten young. As it ages during six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes 

La Couronne Fort-Aged Comté 18mth (Jura)
Matured in the damp underground cellars, high in the mountains that boarder France and Switzerland. With a concentrated nutty texture, elegant caramel sweetness, and lingering kaleidoscope of flavours

 

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