ENTREES
Les huitres naturelles: Fresh oysters shucked to order with lemon and shallot vinegar (Min order 3) 6.00ea
Les escargots de Bourgogne: 6 snails cooked in parlsey and garlic butter 23.00
Soupe a l’oignon gratinee: Traditional French onion soup 20.00
Pate de canard forestier: Forest duck pate with pickles 22.00

Ravioles de palate douce: Sweet potato ravioli goat cheese creme pesto and pine nuts  25.00 
Tartare de kingfish: Kingfish tartare, shallots, ginger, coconut cream and chives juice served on spoon (4pcs) 25.00
Les coquilles St Jacques: Pan seared scallops with cauliflower puree and smoked salmon roe (3pcs) 31.00

 

PLAT DE RESISTANCE
Boeuf bourguignon: Beef cheek slow cooked in red wine, mushrooms, bacon, carrots and potatoes 40.00
Poitrine de porc: Crispy pork belly, eggplant puree, grilled onions, tapenade dried tomatoes and jus 42.00
Cuisse de canard confite: Confit duck leg, pomme dauphine, sautéed mushrooms and jus 44.00
Le poisson du marche: Fish of the market M.P.
Entrecote: Grass fed Gippsland Scotch fillet 250gm, fries and your choice of sauce: Black pepper, mushroom, red wine or bearnaise 45.00
Filet de boeuf: Grass fed Gippsland eye fillet 250gm, fries and your choice of sauce Black pepper, mushroom, red wine or bearnaise 51.00
Tartare de boeuf: Hand cut raw eye fillet with condiments, croutons and fries 29.00/40.00
Quinoa risotto aux legumes: Quinoa risotto with seasonal vegetables 34.00
 
ACCOMPAGNEMENT
Frites: French fries 10.00
Haricots verts: Green beans with garlic 14.00 
Salade verte: Lettuce salad 12.00 
Epinard: Spinach with garlic and chilli 12.00
Puree de panais: Parsnip puree 12.00
Salade de roquette au roquefort:
Roquette salad roquefort, and pear 16.00