à la carte

Degustation

Available to entire table only:

4 course $90 (wine pairing available $70)
7 course $120 (wine pairing available $90)

Parfait de foie d'oie & Sauternes, compote d'abricot & thym
Goose liver & Sauternes parfait, apricot & thyme compote, toasted rye

Filet de saumon mariné aux agrumes, petit pois & lait de chèvre fouetté
Ora king salmon fillet cured in citrus & Murray River salt, grilled with Beechmere honey & ginger, garden peas & whipped goats milk

 

Coquille Saint-Jacques, salade de radis & chou-fleur, finger lime
Harvey Bay scallops, cauliflower and radish salad, finger lime dressing

Fleur de courgette au risotto de safran & raclette, tomates préssées
Sunshine Coast zucchini flower filled with saffron risotto & raclette, cherry tomato & basil butter, dressed frizze

Magret de canard en cuisson lente, cerise & poivre de Madagascar, céleri boule braise
Brined & slow cooked Aylesbury duck breast, (Hawkesbury region),
new season cherries with Madagascan pepper,
Dutch cream potato & choux pastry, braised celeriac

Fromage

Gâteau Opéra & sauce anglaise
Classic opera cake w sauce anglaise

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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 

Terrine de jambon au persil                                                                  10.00
Double smoked ham & parsley terrine,
caper mayonnaise, baguette

Huitres
Live oysters shucked to order served as mignonette                      4.50 ea

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

All credit card payments incur a 1% surcharge

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Les Entrées

 

Soupe à l'Oignon                                                                  16.00
French onion soup, gruyere toast 

Carpaccio de Chevreuil                                                         26.50
Nth. Qld wild venison carpaccio, fragrant pepper &
parsley seasoning, fresh broad beans & radish,
aged sheeps milk pudding, sourdough crisps 

Coquille Saint-Jacques,                                                    28.00
salade de radis & chou-fleur, finger lime
Harvey bay scallops, cauliflower and radish salad, finger lime dressing

Filet de saumon mariné aux agrumes,                             25.00
petit pois & lait de chèvre fouetté
Ora king salmon fillet cured in citrus & Murray River salt,
grilled with Beechmere honey & ginger, garden peas & whipped goats milk 

Fleur de courgette au risotto de safran & raclette,         22.50
tomates préssées
Sunshine Coast zucchini flower filled with saffron risotto & raclette, cherry tomato & basil butter, dressed frizze 

Soufflé au crabe et au gruyère                                          25.00
Double baked soufflé with crab meat & gruyère cheese
finished with a light cream bisque  

Parfait de foie d'oie & Sauternes,                                    30.00
compote d'abricot & thym
Goose liver and Sauternes parfait, apricot & thyme compote, toasted rye 

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.
Oven baked fish, tomato & mushroom sautée,
orange & hazelnut butter, roasted fennel 

Bouillabaisse                                                                                                  50.00
Seafood Bouillabaisse – Fishermen’s soup of Marseille.
Local bay seafood simmered in its own stock with tomato,
fennel & saffron, rouille & croutons  

Caille rôtie, rhubarbe & panais cuît au four,                                           38.00
jus de caisson
Lockyer Valley quail pan roasted with preserved lemon farce
baked rhubarb & parsnip, juniper scented
pan juices 

Magret de canard en cuisson lente,                                                          45.00
cerise & poivre de Madagascar
Brined & slow cooked Aylesbury duck breast, (Hawkesbury region),
new season cherries with Madagascan pepper, Dutch cream potato
& choux pastry, braised celeriac
 

Agneau de Tasmanie pôelée,                                                                     48.00
betterave & pomme de terre, jus d'agneau
Pan roasted Launceston lamb back strap, parsnip baked & pressed,
local asparagus, rosemary sabayon, pan juices
 

Filet de bœuf, frites, salade
200gr - 39.50           300gr - 48.50
Eye fillet cooked to your liking & served with green salad,
homemade French fries & choice of sauce: Béarnaise  or  Green peppercorn 

Sides

Salade verte                                       6.00

Paris Mash (for 2)                                                                                                                   12.00
Puree of Dutch cream potato with lescure butter

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 & lemon

Homemade pommes frites                                                                                            6.00


 

Les Desserts

Crème brûlée                                                                                                        9.90
Traditional French custard with burnt sugar crust
Pêche Melba                                                                                                         16.00
Poached peach, fresh vanilla cream parfait, raspberry purée,
toasted almond biscuit
 

Gâteau Opéra & sauce anglaise                                                                       18.00
Classic opera cake w 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 

All credit card payments incur a 1% surcharge


 

Les Fromages – 16.50

La Tradition Délice Cremiers (Burgundy)
Rich, velvety, creamy, with the characteristic bloomy rind outside, this luxurious triple crème is buttery and soft with a little salty tang on the finish 

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 

Gres des Vosges (Alsace)
A washed rind, using champagne, it is made in the style of Munster but not so pungent and garnished with a fern from the region. The interior paste is white, smooth, rich and velvety, becoming yielding and unctuous with age. Flavours are very clean and lactic, with notes of fruit and straw. 

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

All credit card payments incur a 1% surcharge


 *Whilst we do our utmost to ensure diners have the most current information, our food and wine menus are subject to change.