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

Saumon fumé à froid
Cold smoked ora king salmon. horseradish fresh cream,
spring onion, capers, boiled egg dressing, warm rye bread

 

Coquilles Saint Jacques, Sauce Nantua
Pan roasted Hervey Bay scallops, sweet corn, crispy cereals, sauce nantua

L’Oeuf en Meurette
A classic Burgundian dish with free range egg poached in pinot noir from Burgundy, mushrooms, speck, eschallots & baguette

L'Agneau deux façons et Ratatouille
Pan roasted Cataract Gorge lamb rack, braised neck ratatouille, cous cous 

Fromage

Marquise au Chocolat et sorbet á la mandarine
Michel Cluizel chocolate marquise with mandarin & caramelised cereals

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Appetisers

Saucisson sec (for two)                                                                           14.00

Parfait de canard au cognac (for two)                                                 12.00
Duck and cognac parfait, orange, brioche 

Foie gras (for two)                                                                                   39,50
Served with apple compote 

Terrine de jambon au persil                                                                  10.00
Double smoked ham & parsley terrine,
caper mayonnaise, baguette

Huitres
Live oysters shucked to order served as mignonette                      4.50 ea
Live oysters shucked to order grilled with foie gras                       8.50 ea
butter and Sauternes                  

House made truffle and honey butter                                                 8.00
with fresh baguette                

Boulangerie basket of bread varieties with                                       7.00
Caramelized onion butter

Extra Virgin Olive oil and Fresh Baguette                                       5.50

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

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Les Entrées

Soupe à l'Oignon                                                                              16.00
French onion soup, gruyere toast 

Saumon fumé à froid                                                                         26.00
Cold smoked ora king salmon, horseradish fresh cream,
spring onion, capers, boiled egg dressing, warm rye bread 

Coquilles Saint Jacques, sauce nantua                                          29.50
Pan roasted Hervey Bay scallops, sweet corn, crispy cereals,
sauce nantua 

Cigale de Mer de Moreton Bay et gnocchi de citrouille            28.50
Moreton bay bug, butternut squash gnocchi, broad beans,
sauce made from the shells, sorrel  

L’Oeuf en Meurette                                                                           19.50
A classic Burgundian dish with free range egg poached in pinot noir
from Burgundy, mushrooms, speck, eschallots & baguette 

Soufflé au crabe et au gruyère                                                        25.00
Double baked soufflé with crab meat & gruyère cheese
finished with a light cream bisque  

Cervelles d'agneau panées                                                              19.50
Crumbed lamb brains, parsnip, eschallote & raspberry
vinegar gastrique, cos lettuce 

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


Les Plats Principaux

Poisson du Jour                                                                                                 W.T.A.
Baked in wax paper, warm Lyonnaise potato salad
with tomato and lettuce, brown butter & lemon thyme sauce 

Local Vivaneau et Gambas, Velouté de poisson au fenouil                        49.50
Local knobby snapper & king prawns poached in fish stock,
baked with Montrachet’s puff pastry

Cassoulet Languedocien                                                                                   45.00
Confit duck leg, cured & smoked pork, Toulouse sausage
baked in aromatic stock & white beans 

L'Agneau deux façons et Ratatouille                                                             46.00
Pan roasted Cataract Gorge lamb rack, braised neck ratatouille,
cous cous  

Poulet Organic et Petit pois à la Francaise                                                   39.50
Oven baked Brooklet springs farm chicken breast, confit leg,
braised peas & lettuce, roast chicken & citrus emulsion 

Filet de bœuf, frites, salade                          200gr - 39.50           300gr - 48.50
Eye fillet cooked to your liking & served with green salad,
homemade French fries and choice of sauce: Béarnaise  or  Green peppercorn

Côté de bœuf entière, 2 persones                                                             110.00

Cote de beouf caramelised in thyme & garlic butter, served with aligot potatoes, tarragon beans, French salad and sauce Laguiole - for 2 people

*Must be ordered by 6pm the day before for lunch or dinner the following day

 

Sides

Salade verte                                                                                                         6.00

CarottesVichy et fumé de porc                                                                        9.00
Glazed carrots with smoked pork belly

Haricots verts                                                                                                     9.00
Sautéed Green Bean

Champignons sautés a l’ail, persil et citon                                                   9.00
Local mushrooms sautéed with garlic, parsley and lemon

Homemade pommes frites                                                                              6.00


 

Les Desserts

Crème brûlée                                                                                      9.90
Traditional French custard with burnt sugar crust

Marquise au Chocolat et sorbet á la mandarine                         18.00
Michel Cluizel chocolate marquise
with mandarin & caramelised cereals  

Pain perdus brioché au caramel, confiture de framboise         15.00
Brioche pudding baked with caramel and raspberry jam,
sauce anglaise, Chantilly cream

Chocolat de passion                                                                          20.00
Shannon’s award winning dessert – Paris 2010
Grand Marnier brulée, passionfruit curd, chocolate hazelnut
praline mousse & 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 

Le Marquis Chèvre (Rhone Valley)
This beautiful triple cream goat cheese has
an exceptionally soft, silky texture and a deliciously mild, lingering lemony tang.  

St Agur (Auvergne)
Very creamy, buttery, subtle blue cheese
without the sharp, ammoniac notes that can be in some blues

Soumaintrain (Burgundy)
The soft, uncooked, and un-pressed paste has a distinct pungent yet sweet and creamy flavour cow’s milk, usually eaten young. As it ages during six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes 

La Couronne Fort-Aged Comté 18mth (Jura)
Matured in the damp underground cellars, high in the mountains that boarder France and Switzerland. With a concentrated nutty texture, elegant caramel sweetness, and lingering kaleidoscope of flavours

 

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, with a reduced a la carte menu for $89 pp