à la carte

 

Degustation

Available to entire table only:

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

Saucisson brioché

Pork sausage wrapped & baked in Montrachet’s brioche dough,

Oloroso sherry & eschallot confit

or substitute

Foie gras

Served with apple compote (additional $15.00)

Saumon cuisiné à basse temperature, salade de fenouil & sabayon

Low temperature cooked ora king salmon,

pear & young fennel salad, shaved walnut, Reisling sabayon

Coquille-St-Jacques rôties, champignon & sauce pistou à la menthe

Pan roasted Hervey Bay scallops, king brown mushroom,

mint & basil pistou, hazelnut sabayon

Orge cuisiné au bouillon de champignons noir, beurre de truffe,

fromage de brebis & jaune d'oeuf confit

Pearl barley cooked in black trumpet mushroom stock

with winter truffle butter & pecorino, confit free range egg yolk

Filet d'agneau de Tasmanie rôti, ragoût de légumes d'hiver & beurre d'oignon

Pan roasted short loin of Nth. Tasmanian lamb (Deloraine area),

ragout of winter vegetables & beans, caramelised onion butter

Fromage

Pain de Gênes aux agrumes frais & sorbet yahourt et basilic

Pain de Gênes with fresh citrus, basil & yoghurt sorbet

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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 & 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

 

Saucisson brioché                                                                                12.00

Pork sausage wrapped & baked in Montrachet’s brioche dough,

Oloroso sherry & eschallot confit

 

Huîtres                                                              

Live oysters shucked to order served as mignonette                     4.50 ea    

 

House made truffle & honey butter                                                     8.00

with fresh baguette                

Boulangerie basket of bread varieties with                                          7.00

Caramelized onion butter

Extra Virgin Olive oil & Fresh Baguette                                               5.50

 

All our breads and brioche are baked on site

from natural fermentation before each sitting

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-St-Jacques rôties, champignon                                             25.00

& sauce pistou à la menthe            

Pan roasted Hervey Bay scallops, king brown mushroom,

mint & basil pistou, hazelnut sabayon

 

Saumon cuisiné à basse temperature,                                                 25.00

salade de fenouil & sabayon                

Low temperature cooked ora king salmon,

pear & young fennel salad, shaved walnut, Reisling sabayon

 

Orge cuisiné au bouillon de champignons noir,                                   22.00

beurre de truffe, fromage de brebis & jaune d'oeuf confit

Pearl barley cooked in black trumpet mushroom stock

with winter truffle butter & pecorino, confit free range egg yolk

 

Soufflé au crabe et au gruyère                                                                    27.50

Double baked soufflé with crab meat & gruyère cheese

finished with a light cream bisque

 

Homard 'Champagne' pochée dans un beurre de citron vert,             27.50

petit pois & sauce Maltaise

Champagne lobster from Townsville poached in yuzu butter,

garden pea & tomato salad, sauce Maltaise

 

Escargots en cocotte                                                                                      24.00

Snails baked in little pots with garlic butter, tomato,

spinach & topped with puff pastry lids

 

Cervelles d'agneau panées                                                                          19.50

Crumbed lamb brains, parsnip, eschallote & raspberry

vinegar gastrique, cos lettuce

 


Plats Principaux

Poisson du Jour                                                                                               W.T.A.

Daily selected fish cooked “en papillote” with celeriac gnocchi,

roasted artichoke & chardonnay beurre blanc

 

Bouillabaisse                                                                                                    50.00

Seafood Bouillabaisse – Fishermen’s soup of Marseille

Local bay seafood simmered in its own stock with tomato,

fennel & saffron, rouille & croutons

 

Magret de canard en cuisson lente, coing braisé,                                     45.00

gratin de célerie boule & truffe noire

Brined & slow roasted Aylesbury duck breast (Hawkesbury region),

braised quince, parsnip gratin, pan juices

 

Filet de cerf poêlé, betterave & jus de cuisson                                            45.00

Pan seared Townsville venison fillet with salt baked beetroot,

roasted eschallot, pickled red berries, pan juices

 

Filet d'agneau de Tasmanie rôti, ragoût de légumes d'hiver                   44.00

& beurre d'oignon   

Pan roasted short loin of Nth. Tasmanian lamb (Deloraine area),

ragout of winter vegetables & beans, caramelised onion butter

 

Côte de boeuf désossée 'Kidman & Co's, frites & salade 250g                  44.00   

Kidman and Co’s Santa Gertrudis rib fillet, 150 day grain fed

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 w lescure butter

CarottesVichy et fumé de porc                                                               10.00

Glazed carrots with smoked pork belly

Haricots verts                                                                                              9.00

Sautéed Green Bean

Champignons sautés a l’ail, persil et citon                                           10.00

Local mushrooms sautéed with garlic,

parsley & lemon

Homemade pommes frites                                                                        7.00

 

Les Desserts

Crème brûlée                                                                                              9.90

Traditional French custard with burnt sugar crust

15 Château Roumieu, Sauternes                                                            14.00           

 

Baba au rhum à la banane et citron vert, crème fouettée                16.00
Rhum baba with banana & lime, whipped Tahitian vanilla bean cream

17 Clos Bagatelle, Muscat de St Jean de Minervois                              14.00

 

Pain de Gênes aux agrumes frais & sorbet yahourt et basilic           16.00

Pain de Gênes with fresh citrus, basil & yoghurt sorbet

16 Domaine des Baumard, Côteaux du Layon                                      12.00                   

 

Gâteau Opéra & sauce Anglaise                                                               18.00

Classic opera cake with sauce anglaise

14 Mas Amiel, Maury                                                                                  12.00

 

Chocolat de passion                                                                                    20.00

Shannon’s award winning dessert – Paris 2010

Grand Marnier brulée, passionfruit curd, chocolate hazelnut

praline mousse & strawberry sorbet

16 De Beaurepaire ‘Coeur d’Or’ Rylstone NSW                                     12.00          (2018 Australian Wine of the Year)

 

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

 

Brillat Savarin (Champagne)

A decadent triple-cream cheese from Bourgogne. This cows’ milk cheese is unique because it is ripened under a thin coat of wrinkled yellow Geotrychum mould naturally found in unpasteurised cows’ milk. Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down to smoother texture.

 

Bleu de Laqueuille (Auvergne)

First created by Antoine Roussel in 1850, production of Bleu de Laqueuille (from the village of Laqueuille) gradually spread to the surrounding region of Auvergne. Bleu de Laqueuille has an off-white interior with pockets of blue-green mould & a creamy, spicy, slightly salty, tangy flavour. Made from rich cows’ milk, this cheese offers an alliance between a rich, blue cheese flavour & a creamy, smooth texture.

 

Saint Agur (Auvergne)

Saint Agur is made in the Velay Mountains (Haute-Loire), according to strict tradition & know-how. This cows’ milk cheese has a firm cream textured pâté that melts in the mouth, leaving a fruity, wellrounded flavour that is character-filled without being overpowering.

 

La Couronne Fort-Aged Comte 18mth (Jura, Franche-Comt)

Made from unpasteurised cows’ milk this cheese was matured in the damp underground cellars of Marcel Petite at Fort Saint Antoine, high in the mountains that border France & Switzerland in the Franche - Comte. It is specially selected to wear the prestigious red ‘crown’ of quality on the basis of its rich concentrated nutty texture, elegant caramel sweetness, & lingering kaleidoscope of flavours - rather than on how long it was aged.

 

Vacherin Le Duc (Franche-Comté)

This cows’ milk, soft surface-ripened, washed-rind cheese is made in the mountains of the Franche-Comte region of France. Chalky & mild when young, maturing to a smooth pinkish rind that starts to ripple & bulge, the inside softens to a rich creamy melt-in-the mouth texture with just a hint of the forest.

 

Fromage d’Affinois Brebis (Rhone Alps)

Fromage d'Affinois de Brebis is a soft ripened pure sheep milk cheese with a creamy texture & a sweet taste. This is a soft, bloomy-rind sheep's milk cheese. The paste is mild & rich while the rind provides a flavour & texture that is savoury and builds complexity.

 

Cantal AOC (Auvergne)

This natural rind cows’ milk cheese is one of the oldest still made in France. Cheeses are selected when at least 14 months old, once they have developed a moist & crumbly texture & buttery flavour with a little bite.

 

Caprinelle Tomme de Chevre (Midi-Pyrénées)

Caprinelle Tomme de Chevre has a semi-hard, dense (yet pliable) pâté that is a very pale yellow and has the aroma of goat’s milk & hay. The rind imparts a nutty character to the flavour nearer the rind, while the core is more traditional in its flavour with a slight nuance of salt & a lovely caramel finish on the palate. An overall concentrated flavour that is  very well balanced.                

                                          

Served with truffle honey and cereals and molasses bread

(Gluten free available)

At least one cheese per person is recommended

 

 

EKKA Closure - Montrachet will close from Sunday 11th August, reopening Tuesday 20th August

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