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

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


 

Les Entrées

Soupe du Jour 12.00

Fleurs de Courgettes de Beerburrum, Croquette de Maïs au Reblochon, Tomate au Vinaigre  de Pommes 19.00
Beerburrum zucchini flower and maize croquette with soft
Reblochon centre, tomato and apple vinegar

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

Crabe King Poché , Mousse de Consommé de Fruits de Mer, Sauce au Verjus 28.00
Seasoned King Crab, whipped shellfish consommé, barley,
dill & verjuice dressing

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

Sauté de St Jacques, Lamelles de Légumes, Sabayon à l’Eucalyptus 25.00
Pan roasted sea scallops, shaved vegetables, blue gum sabayon, vermouth beurre blanc

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

Œuf Poché Cuit à 62 Degrés, Boulettes de Truffe et de Célery-Rave, Bajoue de Porc au Vinaigre de Cidre 25.00
62 Degree free range egg, truffle & celeriac dumplings, pickled mushrooms, apple cider cured pork jowl and its broth, young cabbage

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

Seiches Locales Juste Saisies, Tortellini de Crevettes 42.00
Local bay seared cuttlefish and prawn tortellini,
winter vegetable nage, tomato and coriander

Poisson du Jour 42.00
Daily selected fish oven baked, braised parsnip, crispy cereals,
beurre noisette veloute, roast yuzu purée

Longe d’Agneau de Tasmanie Poêlée, Beignet de Béchamel Fumée, Petits Pois au Beurre d’Estragon 43.00
Pan roasted Tasmanian lamb loin, smoked béchamel beignet,
peas in tarragon butter, potato cooked in tendons

Joue de Veau Braisée 42.00
Caramelized in own pan juices, Paris mash,
ratatouille vinaigrette, green salad

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
Tarte au Citron Meringuée 13.00
Maleny pouring cream and raspberry

Crème Brûlée 9.90
Traditional French custard with burnt sugar crust

Frangipane de Myrtille et Son Sorbet 14.00
Blueberry frangipane and sorbet, roasted hazelnut feuilletine,
Sauce anglaise

Figues de la Sunshine Coast, Sauce Miel, Pâte Feuilletée Caramelisée,
Glace à la Crème de Noisettes” Frangelico” 14.00
Sunshine Coast figs, honey dressing, caramelised puff pastry, Frangelico ice cream

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

Duck and cognac parfait, orange, brioche

Crabe King Poché, Mousse de Consommé de Fruits de Mer

Seasoned King Crab, whipped shellfish consommé, barley,

dill & verjuice dressing

Sauté de St Jacques, Sabayon à l’Eucalyptus

Pan roasted sea scallops, shaved vegetables, blue gum sabayon, vermouth beurre blanc

Fleurs de Courgettes, Croquette de Maïs au Reblochon

Beerburrum zucchini flower & maize croquette with soft Reblochon centre, tomato and apple vinegar

Joue de Veau Braisée

Caramelised in own pan juices,

Paris mash, ratatouille vinaigrette, green salad

Le Marquis Chevre

(Rhone Valley, France) This beautiful triple cream goat cheese has an exceptionally soft, silky texture and a

deliciously mild,

lingering lemony tan

Figues, Sauce Miel, Glace Noisettes

Sunshine Coast figs, honey dressing, caramelised puff pastry, Frangelico ice cream

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