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

 

Filet de Truite Arc-en-Ciel
Apple cider cured & smoked Rainbow trout, cucumber & broad bean salad, rye & spelt crumbs

Saint Jacques Poêlées et Sabayon au Citron          
Pan roasted Atlantic scallops, fennel, sauce vierge, lemon sabayon

 

Fromage Chaud de Chèvre et Fleur de Courgette
Warm chèvre with dill, Beerburrum zucchini flower, heirloom tomatoes, olive and mint dressing

 

Confit de Canard Maryland                                      
Confit duck maryland, roasted w King Edward potatoes, roman beans & spring onion, smoked spec jus gras

 

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

Gâteaux au Chocolat et aux Framboises
Milk chocolate & raspberry gateaux

 


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 pink lady apple compote


Menu d’Emotions

Entrée

Cervelles D'agneau Panées                                                            19.50
Crumbed lambs brains, parsnip, eschallote & raspberry vinegar gastrique, lamb bacon, cos lettuce 

Saint Jacques Poêlées et Sabayon au Citron                            29.50
Pan roasted Atlantic scallops, fennel, sauce vierge, lemon sabayon

Filet de Truite Arc-en-Ciel                                                                                            25.00
Apple cider cured & smoked Rainbow trout, cucumber & broad bean salad, rye & spelt crumbs

Fromage Chaud de Chèvre et Fleur de Courgette                               19.50
Warm chèvre with dill, Beerburrum zucchini flower, heirloom tomatoes, olive and mint dressing

Main Course

Poisson du Jour Cuit au Four                                              W.T.A
Daily selected fish, oven baked, dutch cream potato gnocchi,
spring vegetable bisque 

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

Confit de Canard Maryland                                                 42.50
Confit duck maryland, roasted w King Edward potatoes, roman beans & spring onion, smoked spec jus gras

 

Dessert

Les Pêches Cuites et Romarin Praline                                          10.00
Stanthorpe peaches baked with rosemary praline, Nth QLD vanilla bean ice cream, crisp meringue 

Gâteaux au Chocolat et aux Framboises                                        14.00
Milk chocolate & raspberry gateaux

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