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

Ora King salmon gravalax au pastis et agrumes, fromage blanc
Citrus and pastis cured Ora King salmon fillet, frizze and fennel salad, potato fondant, fromage blanc, verjuice vinaigrette

 

Patagonian Tooth fish aux épices Japonaise, yuzu sabayon
Low temperature cooked Glacier 51 tooth sh, Japanese seasoning,
apple and celeriac, yuzu sabayon 

Courge butternut et aubergine, sauce a l’oseille
Butternut squash with chèvre and cereals, roasted eggplant, sorrel dressin

Magret de canard poêlé
Brined and slow roasted duck breast, salt baked beets,
confit parsnip, root vegetable purée, pan juices 

Fromage

Crème chiboust pralinée au citron vert
Raspberry and frangelico compote,
lime mousse with macadamia praline, raspberry sorbet 

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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

Fromage de tête, sauce ravigote, Montrachet baguette             14.00
Pressed pigs head terrine, pickled vegetables, sauce ravigote, 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 

Ora King salmon gravalax au pastis et agrumes                                            26.00
Citrus & pastis cured Ora King salmon fillet,
frizze and fennel salad, potato fondant, fromage blanc, verjuice vinaigrette   

Patagonian Tooth fish aux épices Japonaise, yuzu sabayon                      29.50
Low temperature cooked Glacier 51 tooth sh, Japanese seasoning,
apple and celeriac, yuzu sabayon 

 Gnocchi de pommes de terre au Roquefort                                                  25.00
Roquefort and Dutch cream potato gnocchi,
sautéed in caramelised onion butter, braised turnips with speck,
Noosa earth mushrooms  

Courge butternut et aubergine, sauce a l’oseille                                           23.50
Butternut squash with chèvre and cereals,
roasted eggplant, sorrel dressing 

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

Cervelles d'agneau panées                                                                               19.50
Crumbed lamb brains, parsnip, eschallote and 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.
Daily selected fish oven baked, braised Jerusalem artichoke
and radish, citrus and brioche butter sauce 

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

Magret de canard poêlé                                                                                    45.00
Brined and slow roasted duck breast, salt baked beets,
confit parsnip, root vegetable purée, pan juices  

Cassoulet de legumes « à la Languedocienne »                                           35.00
Selected organic vegetables and haricot beans braised in mushroom
broth and naturally leavened rye bread  

Longe d'agneau rotie                                                                                        46.00
Pan roasted Cataract Gorge lamb rack, baked carrots,
caramelised onion tartlet, whipped foie gras, lamb jus  

Filet de boeuf, frites, salade                          200gr - 39.50           300gr - 48.50
Eye fillet cooked to your liking and 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 crus

Crème chiboust pralinée au citron vert                                    16.00
Raspberry & frangelico compote,
lime mousse w macadamia praline, raspberry sorbet 

Soufflé au spéculaas                                                                                                       16.00
Speculaas soufflé w home made plum jam & 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 

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


 

Les Fromages – 16.50

 

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

Comté (Jura)
Comté also known as gruyère has a firm and supple pâte that melts in the mouth, leaving a sweet taste

Langres AOC ((Ardenne)
The origin of  this soft cheese is the Langres Plateau in the Champagne region. It easily recognized from its slight indent on the surface. The rind, which has an intense smell, is always damp, sticky and shiny. The solid, but supple pate melts in the mouth and unfolds its full flavour. 

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

Pappilon Roquefort (Aveyron)
This exceptional Roquefort is characterised initially by its white paste and the generous streaks of intense blue in its broad and numerous cavities. In the mouth, its rich and flexible texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste 

Chèvre '' Jessie "
Locally produced goats milk, this signature range is styled on the cheeses in the Poitou Charentes region of France

 

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