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

Crabe Rémoulade et Fleur de Courgette
QLD spanner crab remoulade, Sunshine Coast zucchini flower, red pepper compote, buckwheat dentelle

Cigale de Mer Panée
Moreton Bay bug fried in crispy batter, garden peas, citrus mayonnaise, lemon verbeena broth

 

Gratin de Pommes de Terre à la Truffe
Thin slices of dutch cream potato cooked and pressed in truffle cream, grilled with raclette, bitter leaves, vinaigrette 

 

Rôti d’Agneau et sa Ratatouille
Tasmanian lamb rack, pan roasted w thyme, ratatouille vegetables, smoked belly jus

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

 

 Les Mures Fraiches
Fresh local mulberries & frangelico ice cream, toasted meringue

 


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, spring onions & raspberry vinegar gastrique,
lamb bacon, cos lettuce
 

Cigale de Mer Panée                                                                          26.50
Moreton Bay bug fried in crispy batter, garden peas,
citrus mayonnaise, lemon verbeena broth

Crabe Rémoulade et Fleur de Courgette                                      28.00
QLD spanner crab remoulade, Sunshine Coast zucchini flower,
red pepper compote, buckwheat dentelle

Gratin de Pommes de Terre à la Truffe                                        18.00
Thin slices of dutch cream potato cooked and pressed in truffle cream, grilled with raclette, bitter leaves, vinaigrette

 

Les Plats Principaux

Poisson du Jour                                                                                  W.T.A
Daily selected fish, oven baked, sautéed asparagus,
terra rossa potatoes, citrus mousseline, marinated tomato 

Rôti d’Agneau et sa Ratatouille                                                       46.50
Tasmanian lamb rack, pan roasted w thyme,
ratatouille vegetables, smoked belly jus 

Rôti de Poussin aux Légumes d'Hiver                                           42.50
Young free range chicken, roasted w sage & lemon,
braised turnips & terra rossa potatoes, confit lemon jus

 

Dessert

Tarte à la Rhubarbe Organique                                                                                      14.00
Warm organic rhubarb streusel tart, lemon myrtle ice cream

Les Mures Fraiches                                                                            14.00
Fresh local mulberries & Frangelico ice cream, toasted meringue

 

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