à la carte

Degustation

Available to entire table only:

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

Filet de saumon mariné aux agrumes et Pastis, pomme de terre vinaigrette
Montrachet’s pastis & citrus cured Ora King salmon fillet, crisp vegetables & potato vinaigrette with cultured fresh milk

or substitute

Foie gras
Served with apple compote (additional $15.00) 

Coquille Saint-Jacques pochées, tomate, fenouil & émulsion de curry
Poached Hervey Bay scallops with tomato & fennel,
Rathdowney finger lime and curry emulsion 

 

Ravioli de fromage frais de vache, beurre de noisette et champignon & soupe de laitue
Fresh cows milk cheese ravioli dressed in hazelnut &
mushroom butter, classical lettuce soup 

Joue de cochon braisée, pomme rôtie & jus de caisson
Apple cider marinaded and braised Jimbour pork cheek, glazed with reduced cooking juices, whipped polenta, roasted apple and crackle

Carré d'agneau de Tasmanie pôelée, blanquette de navet & jus de caisson
Noel Cooke’s pan roasted lamb rack from Pagarah, King Island, yuzu mustard & turnip blanquette, truffle & potato gnocchi, pan juices

Fromage

Tarte au Pommes 'Royal Gala' & glace a la canelle
Royal gala fine apple tart with cardamom ice cream

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

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Appetisers

Saucisson sec (for two)                                                                           14.00

Parfait de canard au cognac                                                   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  

 

Coquille Saint-Jacques pochées, tomate,
fenouil & émulsion de curry                                                                       28.00

Poached Hervey Bay scallops with tomato & fennel, Rathdowney finger lime and curry emulsion 

 

Filet de saumon mariné aux agrumes et Pastis,
pomme de terre vinaigrette                                                                        23.00

Montrachet’s pastis & citrus cured Ora King salmon fillet, crisp vegetables & potato vinaigrette with cultured fresh milk

 

Ravioli de fromage frais, beurre de noisette et champignon

& soupe de laitue                                                                                        22.00

Fresh cows milk cheese ravioli dressed in hazelnut & mushroom butter, classical lettuce soup

 

Soufflé au crabe et au gruyère                                                                 27.50

Double baked soufflé with crab meat & gruyère cheese finished with a light cream bisque

 

Joue de cochon braisée, pomme rôtie & jus de cuisson                      23.00

Apple cider marinaded & braised Jimbour pork cheek, glazed with
reduced cooking juices, whipped polenta, roasted apple & crackle

 

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

 

Moelle osseuse de Boeuf rôti, crème de topinambourg
& jus Bordelais                                        22.00                                                             
Roasted King Island bone marrow, bordelaise jus, Jerusalem artichoke custard, parsley & lemon

 

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


Plats Principaux

Poisson du Jour                                                                 W.T.A.
Daily selected fish cooked “en papillote” – wrapped in parchment paper with seasoned butter, lemon & herbs. Served with braised leek, white wine sauce

 

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,
jus de caisson                                                                       38.00
Brisbane Valley quail pan roasted with preserved lemon farce baked rhubarb & parsnip, juniper scented pan juices

 

Magret de canard en cuisson lente, endive 'sucré-salé'
& jus parfumé à l'orange                                                    45.00
Brined & slow roasted Aylesbury duck breast (Hawkesbury region), sweet & sour braised endive, puree of parsnip, pan juices with orange

 

Carré d'agneau pôelée,
blanquette de navet & jus de cuisson                              48.00
Noel Cooke’s pan roasted lamb rack from Pagarah, King Island, yuzu mustard & turnip blanquette, truffle & potato gnocchi, pan juices

 

Côte de boeuf désossée de 'King Island' 
250g                                                                         48.00                                              
Ian Lester’s short horn Hereford rib fillet, pure grass fed on the nutritional pastures of Currie, King Island. Green salad, fries & sauce selection as below

 

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

Carottes Vichy 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

Tarte au Pommes 'Royal Gala' & glace a la canelle                                    16.00
Royal gala fine apple tart with cardamom ice cream

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.