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  

≈ 

Crevettes Atlantique d’Argentine et sa Salade Pamplemousse
Poached Coral prawns from the Atlantic Ocean,
elderflower beignet, grape fruit & spring onion salad

≈ 

Pressée de Tomates Terrine à l’Aneth et sa Viande de Crabe
Pressed tomato & dill terrine, fresh spanner crab flesh,
cucumber, curry vinaigrette

≈ 

Fleur de Courgette et sa Polenta au Cantal
Beerburrum zucchini flowers filled with soft polenta &
cantal cheese, ratatouille vegetables, fennel vinaigrette

≈ 

Poitrine de Canard Saumuré et Poêlé
Galston Farm duck leg confit, pressed fig, salt baked parsnip,
whipped foie gras, port jus 

 ≈

Bûche D’Affinois (Rhône Alpes) 

or  

Comté 

≈ 

Fraises ,Croquant d’Amande et sa Crème Chiboust Tahitienne
Stanthorpe Strawberries in almond croquant,
tahitian vanilla chiboust cream, lemongrass sorbet

≈≈≈

 

 


 

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

Truite d’Ocean de Tasmanie au Pastis                                               19.50
Tasmanian Ocean trout cured in citrus salt & pastis,
capers & salad onion, warm milk bread w dill butter

Crevettes Atlantique d’Argentine et sa Salade Pamplemousse   23.50
Poached Coral prawns from the Atlantic Ocean,
elderflower beignet, grape fruit & spring onion salad

Pressée de Tomates Terrine à l’Aneth et sa Viande de Crab           25.00
Pressed tomato & dill terrine, fresh spanner crab flesh,
cucumber, curry vinaigrette

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

Fleur de Courgette et sa Polenta au Cantal                                       19.50
Beerburrum zucchini flowers filled with soft polenta &
cantal cheese, ratatouille vegetables, fennel vinaigrette 

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, fresh berlotti beans & seasoned vegetables,
chardonnay & brioche 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 

Cuisse de Canard Confite et son Beurre battu au Foie Gras     42.50
Galston Farm duck leg confit, pressed fig, salt baked parsnip,
whipped foie gras, port jus

Longe d’Agneau Poelée                                                           44.50
Pan roast Tasmanian lamb loin, braised neck broth,
garden peas and turnip 

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 ,Croquant d’Amande et sa Crème Chiboust Tahitienne    12.50
Stanthorpe Strawberries in almond croquant, Tahitian
vanilla chiboust cream, lemongrass sorbet  

Vacherin Glaçé                                                                              12.50
Crisp meringue, coffee, plum and vanilla ice creams,
crème Chantilly 

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


 

 

Les Fromages – 16.50

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

 

Affidelice au Chablis, (Burgundy)
Creamy Chablis washed, rind cheese. The mild, savory flavour perfectly sets off the strong, aromatic smell of the cheese. It augments the flavour of dry white wines like Chardonnay and of course Chablis.

 

Domaine de Bresse (Pyrenees-Atlantiques)
Covered with a brie style white rind featuring blue veins. The interior has a soft creamy texture from the white mould and a mild blue flavour when young. A riper cheese has the aroma of fresh button mushrooms and a sweet, slightly spicy tang.

Fourme D’Ambert, (Rhone-Alpes)
Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. Ambert is more supple and dense than most blues. The flavour is savory, sharp, smooth, tangy with a fruity, strong, woody aroma.

Chabichou Du Poitou (Poitou Charente)
Chabichou du Poitou is a traditional soft, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture; very white and smooth, and flexible to the palate, with a fine caprine odour.                                                 

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