ENTREES

Les huitres naturelles: Fresh oysters shucked to order with lemon and shallot vinegar (Min order 3) 4.5ea
Les escargots de Bourgogne: 6 snails cooked in parlsey and garlic butter 18.00
Soupe a l’oignon gratinee: Traditional French onion soup 18.00

Paté de canard forestier: Duck forest pate with pickles 19.00
Salade de chèvre Chaud: Baked goat cheese salad 24.00

L'oeuf mullet frit: Deep fried soft egg on brioche, mixed mushrooms and truffle oil 21.00

Les coquilles St Jacques: Pan seared scallops with cauliflower puree and smoked salmon roe 27.00

 

PLAT DE RESISTANCE
Boeuf bourguignon: Beef cheek slow cooked in red wine, mushrooms, bacon, carrots and potatoes 37.00
Poitrine de porc: Crispy pork belly, celeriac puree, grilled onions, apple compote and jus 38.00
Cuisse de canard confite: Confit duck leg, pomme dauphine, saute mushrooms and jus 39.00
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 42.00
Filet de boeuf: Grass fed Gippsland eye fillet 250gm, fries and your choice of sauce Black pepper, mushroom, red wine or bearnaise 46.00
Tartare de boeuf: Hand cut raw eye fillet with condiments, croutons and fries 28.50/39.00
Quinoa risotto aux legumes: Quinoa risotto with seasonal vegetables 33.00
 

ACCOMPAGNEMENT
Frites: French fries 9.00
Haricots verts: Green beans with garlic 10.00 
Salade verte: Lettuce salad 10.00  
Epinard: Spinach with garlic and chilli 10.00
Mange-tout & brocoli: Snow peas & broccoli 12.00
Salade de roquette au roquefort:
Roquette salad roquefort, and pear 16.00