à la carte

 

Les Amuses Bouches

Saucisson Sec (for two) 14.00

Parfait de Canard au Cognac 9.50
Duck and cognac parfait, orange, brioche

Huitres, Sauce Mignonette 4.50 ea
Live oysters shucked to order served as mignonette

Foie Gras (for two) 32.00
Served with apple and vanilla compote and toast


 

Les Entrées

Soupe du Jour 12.00

Linguine à la Montrachet, de Noisette et d'Oseille 19.00
Montrachet's linguine with sorrel & hazelnut butter, Beerburrum zucchini flower,
salt cured tomato, shaved parmesan

Carpaccio de Boeuf 28.00
Very thinly sliced raw fillet of beef doused in olive oil, lemon
juice, fresh herbs and topped with black truffle

Gravlax de Carangue au Citron et à la Badiane 28.00
Anise & lemon cured Yellow Tail King Fish,
celeriac and sunflower seed remoulade, beetroot and fennel

Cervelles d’Agneau Panées 19.50
Breaded lamb brains, pickled onion, pear and kipfler potato
salad, bacon royale, lamb jus vinaigrette

Coquilles Saint Jacques De Tasmanie 28.50
Tasmanian deep shell scallops baked with chervil, garlic & lemon butter, sauce vierge, brioche wafers

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

Risotto De Cigale De Mer A La Truffe 32.90
Moreton bay bug & truffle risotto, pecorino & chives

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


 

Minimum charge food only $38 per person
8% service charge tables of 8 and over


 

Les Plats Principaux

Bouillabaisse 49.50
Seafood Bouillabaisse - Fishermans soup of Marseilles
Local bay seafood simmered in its own stock with tomato, fennel & saffron, rouille & croutons.

Poisson du Jour 45.00
Daily selected fish oven baked, new season asparagus sautéed with lemon and pink pepper, fisherman’s potatoes and its broth

Longe D'agneau De Tasmanie Roti Au Thym 48.00
Tasmanain Lamb loin pan roasted w thyme, potato & cantal gnocchi, braised peas and turnip's, smoked brisket jus

Jeune Poulet Rôti au Citron, à la Sauge et son Déglaçage
Champignons de Mt Tamborine, Pomme de Terre Foutée 42.00
Galston farm free range young chicken, slow roasted with lemon and sage, Mt Tamborine mushrooms, whipped potato, pan juices

Confit de Cuisse de Canard, Ragoût de Lentilles
« à la Façon de Jacques », Endive Braisée 44.00
Confit duck leg, lentil ragout “à la facon de Jacques”,
sweet & sour onion, braised endive

Filet de Boeuf, Frites, Salade 47.50
Eye fillet cooked to your liking and served with green salad, homemade French fries and choice of sauce:

Béarnaise or Green peppercorn


 

Sides

Salade Verte 6.00

CarottesVichy et Fumé dePorc 9.00
Glazed carrots with smoked pork belly

Haricots Verts 9.00
Sautéed Green Beans

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

Homemade Pommes Frites 6.00


 

Les Fromages

Roquefort 12.00
(Auvergne, Massif Central, France) The cheese is white, crumbly
and slightly moist with distinctive veins of blue mould.

Bûche D’Affinois 12.00
(Rhône Alpes, France) Silky creamy triple cream brie with rich
clotted cream, buttery character – pure indulgence.

St Agur 11.00
(Auvergne, France) Very creamy, buttery, subtle blue cheese
without the sharp, ammoniac notes that can be in some blues.

Comté 12.00
(Jura, France) Comté also known as gruyère has a firm and supple pâte that melts in the mouth, leaving a sweet taste. It is salty, mild, and lightly fruity with hazelnut and nutmeg flavours.

Le Marquis Chèvre 14.00
(Rhone Valley, France) This beautiful triple cream goat cheese has
an exceptionally soft, silky texture and a deliciously mild, lingering lemony tang.


 

Served with white truffle honey and cereals and molasses bread
(Gluten free available)
At least one cheese per person is recommended


 

Les Desserts

Mousse D'amande Pralinée 14.00
Almond praline mousse, elements of green apple, butterscotch sauce

Crème Brûlée 9.90
Traditional French custard with burnt sugar crust

Élêments d’Orange Sanguine 14.00
Valrhona chocolate fondant, blood orange elements

Mangue Caramélisée, Saveurs à la Noix de Coco 14.00
Caramelised mango, coconut dacquoise, lemongrass sorbet, whipped young coconut water

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


 

Degustation Menu

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

Gravlax de Carangue au Citron et à la Badiane
Anise & lemon cured Yellow Tail King Fish, celeriac and sunflower seed remoulade, beetroot and fennel

Coquilles Saint Jacques De Tasmanie
Tasmanian deep shell scallops baked with chervil, garlic & lemon butter, sauce vierge, brioche wafers

Linguine à la Montrachet, de Noisette et d'Oseille
Montrachet's linguine with sorrel & hazelnut butter, Beerburrum zucchini flower, salt cured tomato, shaved parmesan

Longe D'agneau De Tasmanie Roti Au Thym
Tasmanain Lamb loin pan roasted w thyme, potato & cantal gnocchi, braised peas and turnip's, smoked brisket jus

Comté
(Jura, France) Comté also known as gruyère has a firm and supple pâte that melts in the mouth, leaving a sweet taste. It is salty, mild, and lightly fruity with hazelnut and nutmeg flavours.

Mangue Caramélisée, Saveurs à la Noix de Coco
Caramelised mango, coconut dacquoise, lemongrass sorbet, whipped young coconut water

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