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

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


 

Les Entrées

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

Fleur de Courgette et Chevre Frais  23.50
Beerburrum zucchini flower, goats curd, seasoned tomato,  buckwheat dentelle

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

Poisson Mariné, Vinaigrette au Gin Lilly Pilly    29.50
Black king fish in lime & olive oil marinade,  radish, avocado,
grapefruit & lilly pilly gin vinaigrette

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

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

Coquilles St-Jacques Poellées,  Raviolle d’Ecrevisse   28.50
Pan roast Hervey Bay scallops, marron ravioli, sweet corn & tarragon, dill vinaigrette, sauce nantua

Soufflé au Crabe et au Gruyère 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,  Petits Pois à la Bonne Femme   $WTA
Daily selected fish, oven baked, pea bonne femme

Longe d’Agneau Poelée, Legumes façon Navarin  48.00
Pan roast Tasmanian lamb loin,  navarin braised vegetables and its jus,
Jerusalem artichoke

Poussin Fermier   42.00
Galston Farm young chicken sous vide, confit potatoes & celery heart,
baked parsnip, roast chicken jus

Magret de Canard cuit basse témperature, Coing Rôtie    44.00
Galston farm duck breast, brined & slow cooked, kohlrabi, roast quince, young cabbage

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


 

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

16.50       Served with truffle honey and cereals and molasses bread

Brique d’Argental (Rhone Alpes)
Bloomy, white mould with rather mild mushroom aromas. Its velvety interior offers a gorgeous savoury flavour with a hint of nutty sweetness. lusciously creamy mouth feel.

Affidelice au Chablis, (Burgundy)
Creamy Chablis washed, rind cheese. The mild, savory 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 savory, 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 chevre)with a firm and creamy texture; very white and smooth, and flexible to the palate, with a fine caprine odor.


 

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


 

Les Desserts

Vacherin Glaçé  14.00
Crisp meringue, coffee, raspberry and vanilla ice creams,  crème chantilly 

Crème Brûlée   9.90
Traditional French custard with burnt sugar crust 

Prunes rôties de Praline au Romarin  14.00
Plums roasted w rosemary praline, lime & poppy seed cake,  smoked milk, plum sorbet  

Tarte chaude au Chocolat Valrhona, Glace à la Mûre   14.00
Warm Valrhona chocolate tart, blackberry 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

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

Poisson Mariné, Vinaigrette au Gin Lilly Pilly
Black king fish in lime & olive oil marinade,
radish, avocado, grapefruit & lilly pilly gin vinaigrette

Coquilles St-Jacques Poellées, Raviolle d’Ecrevisse
Pan roast Hervey Bay scallops, marron ravioli, sweet corn & tarragon,
dill vinaigrette, sauce nantua

 

Fleur de Courgette et Chevre Frais
Beerburrum zucchini flower, goats curd, seasoned tomato, buckwheat dentelle

Magret de Canard cuit basse temperature, Coing Rôtie
Galston farm duck breast, brined & slow cooked, kohlrabi, roast quince, young cabbage

Brique d’Argental (Rhone Alpes)
Bloomy, white mould with rather mild mushroom aromas. Its velvety interior offers a gorgeous savoury flavour with a hint of nutty sweetness. lusciously creamy mouth feel

Prunes Rôties de Praline au Romarin
Plums roasted w rosemary praline, lime & poppy seed cake, smoked milk, plum sorbet