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

Langue de bœuf pressée
Pressed wagyu tongue with seeded mustard vinaigrette,
broccoli & radish, pickled onion, turmeric mayo,
toasted sour dough

 

Salade de poisson cru Thaitienne
Tahitian fish salad revisited with Spencer Gulf yellow tail king fish
marinaded in coconut & lime, cucumber,
apple, & espelette cracker

Parfait de Coquille Saint Jacques
Hervey Bay scallops served as parfait & sliced, caviar cream,
lemon scented consommé

Longue d’agneau rôtie
Pan roasted Cataract Gorge lamb loin,
turnips & cabbage braised with yuzu mustard,
mash potato mixed with chou pastry & fried

Fromage

Beurré Bosc Pochée et Praline rose
Muscat poached Beurré Bosc pear, honey cream, pink praline biscuit

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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

Langue de bœuf pressée                                                           14.00
Pressed wagyu tongue with seeded mustard vinaigrette,
broccoli & radish, pickled onion, turmeric mayo,
toasted sour dough

 

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 

Parfait de Coquille Saint Jacques                                                              29.50
Hervey Bay scallops served as parfait & sliced, caviar cream,
lemon scented consommé, fresh turnip 

 Salade de poisson cru Thaitienne                                                             24.00
Tahitian fish salad revisited with Spencer Gulf yellow tail king fish
marinaded in coconut & lime, cucumber, apple, & espelette cracker 

L’Oeuf en meurette                                                                                       19.50
Poached Egg Meurette; 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 

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

Confit de canard                                                                                                      45.00
Confit Galston farm duck leg, root vegetable & lentil ragout
of Le puy en velay, pickled blueberries, concentrated duck broth

Longue d’agneau rôtie                                                                                           46.00
Pan roasted Cataract Gorge lamb loin, turnips & cabbage
braised w yuzu mustard, mash potato mixed with
chou pastry & fried

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

 Beurré Bosc pochée et praline rose                                       15.00
Muscat poached beaurré Bosc pear, honey cream,
pink praline biscuit 

Soufflé à la mandarine                                                            18.00
Napolean mandarin soufflé, mandarin sorbet, sauce anglaise 

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, 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 

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