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  

Tartare de Saumon
Tartare of citrus and pastis cured Ora King salmon and cuttlefish, espelette, mayo, cucumber and radish 

 

Ecrevisses Pochees et sauce Nantua
Poached local yabby and sauce nantua made from their shells, served with Dutch cream potato gnocchi and fresh peas

Fleur de Courgette et sa Polenta a la Raclette
Beerburrum zucchini flower filled with raclette and soft polenta, tomato varieties, onion milk dressing 

Rôti d’Agneau
Pan roasted Flinders Island lamb rack, Vichy carrots with lardo, pressed salt baked parsnip and hazelnut

Fromage

Genoise au Chocolat Belge
Belgian chocolate genoise served warm, baked with local raspberries, served with raspberry and Tahitian vanilla ice cream 

≈≈≈

 


 

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)                                                       39.50
Served with pink lady apple compote 2

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                               

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

 


 

Les Entrées

Soupe À L'oignon                                                                                 14.00
French onion soup, gruyere toast 

Tartare de Saumon                                                                                 24.00
Tartare of citrus and pastis cured Ora King
salmon and cuttlefish, espelette, mayo, cucumber and radish 

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

Coquilles St-Jacques Cuite au Four                                                     28.50
Oven baked Hervey Bay scallops, whipped olive and mint butter,
ratatouille dressing, pecorino shavings 

Fleur de Courgette et sa Polenta a la Raclette                                  23.50
Beerburrum zucchini flower filled with raclette and soft polenta,
tomato varieties, onion milk dressing

Ecrevisses Pochees et sauce Nantua                                                  28.50
Poached local yabby and sauce nantua made from their shells,
served with Dutch cream potato gnocchi and fresh peas
 

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

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 a la Basquaise                                                                                                                 W.T.A.
Daily selected fish, basque style, roasted young sweet peppers,
fennel and potato, piperade, chorizo dressing

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

Cuisse de Canard Confite et Poelee                                                                             42.50
Confit free range duck leg from Galston, caramelised onion tart,
rosemary praline, celeriac and fresh broad beans

Coq au Vin                                                                                                                                           40.00
Free range chicken maryland braised in traditional Burgundian
marinade of pinot noir, Mt Tamborine mushrooms, bacon & new onions

Rôti d’Agneau                                                                                                                                  46.00
Pan roasted Flinders Island lamb rack, Vichy carrots with lardo,
pressed salt baked parsnip and hazelnut

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

Filet de Bœuf Organique de Mary Valley,                                               45.00
Grass fed & organic beef fillet from the Mary Valley – 200g

  

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 

Genoise au Chocolat Belge                                                   15.00
Belgian chocolate genoise served warm, baked with local
raspberries, served with raspberry and
Tahitian vanilla ice cream 

Tartlette Meringue aux Fruits de la Passion                      15.00
Passion fruit curd, thin butter pastry, baked meringue,
elderflower and strawberry sorbet

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 

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