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 

Thon Fumé à Froid
Cold smoked Mooloolaba yellow fin tuna, broccoli & yuzu, pickled onion, rye & spelt 

Poêlé de Seiche
Seared Clarence river cuttlefish, apple cucumber, tomato & dill dressing, crispy cereals 

 

Chèvre Chaud et sa Tarte Aux Champignons
Warm chèvre (Loire Valley) & Mt. Tamborine mushroom tartlet,
sautéed asparagus, bitter leaves
 

Poitrine de Canard Saumuré et Poêlé
Galston free range duck breast, brined and pan roasted, braised duck neck paupiette, salt baked parsnip, cherries from Young N.S.W seasoned with Madagascar pepper, pan juices

Bûche D’Affinois (Rhône Alpes) 

or

Comté

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

 


 

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)                                                       38.00
Served with pink lady apple compote 

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

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

House made truffle and honey butter                     5.00
with fresh baguette                                                                

EVOO & Fresh Baguette                                             5.00

 

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

 


 

Les Entrées

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

Cuttlefish                                                                             23.50
Seared Clarence river cuttlefish, apple cucumber,
tomato & dill dressing, crispy cereals

Thon Fumé à Froid                                                            25.00
Cold smoked Mooloolaba yellow fin tuna,
broccoli & yuzu, pickled onion, rye & spelt 

Cervelles D'agneau Panées                                               19.50
Crumbed lambs brains, warm potato salad,
radish, rosemary jus 

Chevre and Mushroom                                                     23.50
Warm chèvre(Loire Valley) & Mt. Tamborine mushroom tartlet,
sautéed asparagus, bitter leaves

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

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


 

 

Les Plats Principaux

Poisson du Jour                                                                      W.T.A.
Daily selected fish, fresh berlotti beans & seasoned vegetables,
chardonnay & brioche sauce 

Bouillabaisse                                                                             49.50
Seafood Bouillabaisse – Fishermen’s soup of Marseilles
Local bay seafood simmered in its own stock with tomato,
Fennel & saffron, rouille & croutons 

Poitrine de Canard Saumuré et Poêlé                                   45.00
Galston free range duck breast, brined and pan raosted,
braised duck neck paupiette, salt baked parsnip, cherries from
Young, NSW, seasoned with Madagascar pepper, pan juices 

Rôti d’Agneau et sa Ratatouille                                              46.50
Pan roasted Flinders Island salt bush lamb rack,
ratatouille vegetables, soft polenta, lamb jus 

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

Homemade Pommes Frites                                                             6.00

 


 

Les Desserts

 

 

Crème Brûlée                                                                                     9.90
Traditional French custard with burnt sugar crust 

Genoise à la Noisette et ses Pruneaux                                         14.00
Hazelnut sponge, Stanthorpe plums,
Tahitian vanilla crème Chantilly 

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

Minimum charge food only $38 per person

8% service charge tables of 8 and over


 

 

Les Fromages – 16.50

Bûche d'Affinois (Rhone-Alpes)
Silky creamy triple cream brie with rich clotted cream,
buttery character – pure indulgence

 

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 Chèvre) with a firm and creamy texture; very white and smooth, and flexible to the palate, with a fine caprine odour.                                                 

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