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 d’Eucaliptus
Pastis cured and blue gum smoked ora king salmon,
yuzu dressed blue swimmer crab, cauliflower, macadamia nut,
arugula dressing

 

Truite de Corail cuite au four
Oven baked Great Barrier Reef coral trout, broccoli & sunflower seeds, chardonnay beurre blanc

≈ 

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

Marquise au chocolat Sorbet d’orange Sanguine
Weiss 67% chocolate marquise, hazelnut praline crispy base,
fresh blood orange

≈≈≈

 


 

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 

Raclette grillée et Oignon                                                             15.00
Grilled raclette & onion confit in toasted sour dough
- to share for 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 

Tarte aux Oignons Caramélisés                                                           1 9.50
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

Oeuf Parfait                                                                                             19.50
Poached free range egg, fresh borlotti beans cooked in ham stock,
winter vegetables

“ Ora King” Saumon d’Eucaliptus                                                     24.00
Pastis cured and blue gum smoked ora king salmon,
yuzu dressed blue swimmer crab, cauliflower, macadamia nut,
arugula dressing

Truite de Corail cuite au four                                                             27.50
Oven baked Great Barrier Reef coral trout,
broccoli & sunflower seeds, chardonnay beurre blanc
 

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 du Jour                                                                                                                  W.T.A.
Daily selected fish, garden pea agnolotti,
F
ennel & broad bean broth

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  

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                                                                                                                       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

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 

Marquise au chocolat Sorbet d’orange Sanguine            16.00                      
Weiss 67% chocolate marquise, hazelnut praline crispy base,
fresh blood orange

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

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