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 Saumon Poché
Ora king salmon fillet, pastis cured and poached,
broccoli nicoise, sauce ravigote 

 

Coquilles St-Jacques Poellées
Pan roasted Hervey bay scallops, sweet corn, sauce nantua 

Tarte aux Oignons Caramélisés
Caramelised onion tart, rosemary praline, sheep's milk curd, celeriac, apple vinegar

Rôti d’Agneau
Pan roasted Tasmanian lamb loin, salt baked beetroot,
parsnip, Sunshine Coast oyster mushroom, pan juices 

Fromage

Fraises Pressées avec un Myrte de Citron
Ningi strawberries pressed with lemon myrtle, mandarin, honey comb

 

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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                               

Beignets Croque                                                           10.00
Hot béchamel & gruyere beignet (4pieces)       

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 

Tarte aux Oignons Caramélisés                                                            19.50
Caramelised onion tart, rosemary praline, sheep's milk curd,
celeriac, apple vinegar 

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

“ Ora King” Saumon Poché                                                                   22.50
Ora king salmon fillet, pastis cured and poached,
broccoli nicoise, sauce ravigote 

Coquilles St-Jacques Poellées                                                              23.50
Pan roasted Hervey bay scallops, sweet corn, sauce nantua   

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

Spaghetti au Crabe                                                                                  25.00
Local blue swimmer crab sautéed in lemon & herb butter,
Montrachet’s spaghetti, pecorino

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, leek roasted on charcoal,
new potatoes in vinaigrette, sauce choron 

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

Cassoulet Languedocien                                                                         42.50
Confit duck leg, cured & smoked pork, Toulouse sausage
baked in aromatic stock & white beans

Poulet Rôti                                                                                                  40.00
Free range young chicken, breast roasted with tarragon butter
& confit leg with butternut squash ragout

Rôti d'Agneu                                                                                               42.50
Pan roasted Tasmanian lamb loin, salt baked beetroot, parsnip,
Sunshine Coast oyster mushroom, pan juices

Filet de Boeuf, Frites, Salade
Eye fillet cooked to your liking and served with green salad, 
homemade French fries and choice of sauce:  

                    Béarnaise     or    Green peppercorn       

200gr - 39.50           300gr - 48.50 

  

Sides 

Salade Verte                                                                                        6.00

Carottes Vichy et Fumé dePorc                                                       9.00
Glazed carrots with smoked pork belly 

Haricots Verts                                                                                     9.00
autéed Green Beans 

Champignons Sautés a l’Ail, Persil et Citon                                 9.00
Local mushrooms sautéed with garlic, parsley & lemon

Homemade Pommes Frites                                                             6.00 


 

Les Desserts 

Crème Brûlée                                                                                                                         9.90
Traditional French custard with burnt sugar crust

Fraises Pressées avec un Myrte de Citron                            14.00
Ningi strawberries pressed with lemon myrtle,
mandarin, honey comb

Crêpes Suzette                                                                            15.00
Fresh crepes flambéed w grand marnier & caramelised orange,
Tahitian vanilla bean ice cream

Chocolat de Passion                                                                  20.00
Shannon's awared winning dessert - Paris
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 

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

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 

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

 

 

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