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

Coquilles St-Jacques Mariné, Vinaigrette au Gin Lilly Pilly
Marinaded Hervey Bay scallops, celeriac remoulade, crisp vegetables,
lilly pilly gin dressing

Fleur de Courgette et Comté
Beerburrum zucchini flower filled with polenta & comté, confit tomato, sauce verte

 

Flétan et Son  Cassoulet de Légumes
Oven baked halibut fillet, cassoulet of ligaments & vegetables, olive crumbs 

Magret de Canard cuit basse Témperature
Galston farm duck breast, brined & slow cooked, hazelnut veinnoise, vichy carrot, pan juices

 

Brillat Savarin (Ile de France)
White, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese

 Croquant au Chocolat et sa Mousse Caramel
Valrhona chocolate croquant, caramel mousse, sunshine coast raspberries


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

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

Foie Gras (for two) 32.00
Served with Sunshine Coast figs cooked in port and spices


 

Menu du Marché

Entrée

Cervelles d’Agneau Pannées, Pomme Mousseline           19.50
Crumbed lambs brains, dutch cream potatoes, spring onions  & raspberry vinegar gastrique, lamb bacon, cos lettuce

Flétan et Son  Cassoulet de Légumes                                28.00
Oven baked halibut fillet, cassoulet of ligaments & vegetables, olive crumbs

Coquilles St-Jacques Poellées                                             32.00
Pan roast Hervey Bay scallops, garden peas, brioche wafers, yuzu & beurre noisette emulsion  

Fleur de Courgette et Comte                                                23.50
Beerburrum zucchini flower filled with polenta & comte, confit tomato, sauce verte 

Les Plats Principaux

Poisson du Jour                                                                    $WTA
Daily selected fish, oven baked, dutch cream potato, broccoli, lemon sabayon,
ratatouille vinaigrette  
 

Longe d’Agneau Poelée                                                       48.00
Pan roast Tasmanian lamb loin, young turnips sautéed w smoked brisket & lettuce heart, jus & tendons  

Dessert

Vacherin Glaçé                                                                     14.00
Crisp meringue, coffee, strawberry and vanilla ice creams, crème Chantilly  

Croquant au Chocolat et sa Mousse Caramel               14.00
Valrhona chocolate croquant, caramel mousse, sunshine coast raspberries  

 

Foundation Menu – The Classic Dishes of Montrachet

Entrees

Soupe À L'oignon                                                       14.00
French onion soup, gruyere toast

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

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

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


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.

Filet de Boeuf, Frites, Salade                             48.50
Eye fillet cooked to your liking and served with green salad, homemade French fries and choice of sauce: Béarnaise or Green peppercorn

North QLD Wagyu Sirloin,                              72.00
Sirloin 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

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


Les Desserts

Crème Brûlée                                                          9.90
Traditional French custard with burnt sugar crust 

Chocolat de Passion                                             20.00
Shannon’s award winning dessert – Paris 2010 Grand Marnier brulée, passionfruit curd

 

Les Fromages – 16.50

Brillat Savarin (Ile de France)
White, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese

Affidelice au Chablis, (Burgundy)
Creamy Chablis washed, rind cheese. The mild, savoury flavour perfectly sets off the strong, aromatic smell of the cheese. It augments the flavour of dry white wines like Chardonnay and of course Chablis.

Domaine de Bresse (Pyrenees-Atlantiques)
Covered with a brie style white rind featuring blue veins. The interior has a soft creamy texture from the white mould and a mild blue flavour when young. A riper cheese has the aroma of fresh button mushrooms and a sweet, slightly spicy tang. 

Fourme D’Ambert, (Rhone-Alpes)
Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. Ambert is more supple and dense than most blues. The flavour is savoury, sharp, smooth, tangy with a fruity, strong, woody aroma. 

Chabichou Du Poitou (Poitou Charente)
Chabichou du Poitou is a traditional soft, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture; very white and smooth, and flexible to the palate, with a fine caprine odour                                                                                   

Served with beachmere 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