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ENTRÉES

SOUPE À L’OIGNON ~ 27.5
TRADITIONAL, RICH FRENCH ONION SOUP, COOKED SLOWLY WITH CARAMELISED ONIONS, RED WINE, PORT, AND BEEF STOCK THEN GRATINÉE WITH GRUYÈRE CROUTONS

ST-JACQUES ~ 29.5
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A TRIO OF WINTER PUMPKIN; PUMPKIN & CUMIN MOUSSE, PICKLED BUTTERNUT & A FRICASSEE OF PUMPKIN FINISHED WITH A HAZELNUT CRUMBLE, WHITE WINE SAUCE AND BABY HERBS GF

CRÊPES AUX FRUITS DE MER ~ 29
SEAFOOD CRÊPE FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL AND LIME ZEST MORNAY SAUCE, ENCASED IN A SAVOURY CRÊPE, TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

GAMBAS ~ 29.5
PAN-SEARED, MARINATED EXMOUTH TIGER PRAWNS, SERVED WITH A RICH & EARTHY JERUSALEM ARTICHOKE PUREE & ROASTED ARTICHOKE, FINISHED WITH ARTICHOKE CHIPS, BABY HERBS & A LIGHT PASTIS & DILL SAUCE GF

PAVÉ DE CHAMPIGNON ~ 27.5
KING OYSTER ASSIETTE, SAUTEED WHOLE KING OYSTER MUSHROOM, SERVED ON A BED OF CREAMY MUSHROOM & TRUFFLE SAUCE & WITH SAUTEED SPINACH & PINENUTS, FINISHED WITH SHAVED PARMESAN V GF

PÂTÉ MAISON ~ 28.5
HOMEMADE CHICKEN LIVER, GREEN PEPPERCORN, AND COGNAC PÂTÉ, SERVED WITH PORK RILLETTE, SPICED FRENCH GHERKINS, SPICED SEASONAL CHUTNEY, AND CARAMELISED RED ONION COMPOTE, FINISHED WITH HOMEMADE TOASTED BRIOCHE
OUR HOUSE SPECIALTY

STEAK TARTARE ~ 28.5
TRADITIONAL PARISIAN BISTRO STYLE STEAK TARTARE, FINELY HAND CUT HARVEY FILLET OF BEEF, CAPERS, MUSTARD, CORNICHONS, SHALLOTS, PARSLEY, TABASCO, WORCESTERSHIRE, OLIVE OIL, VINEGAR, AND QUAIL EGG YOLK, SERVED WITH GARLIC TOAST AND MIXED LEAVES
MAIN COURSE SIZE AVAILABLE

FOIE GRAS DEUX FAÇONS ~ 49
IMPORTED FRENCH DUCK LIVER FOIE GRAS PREPARED TWO WAYS: SEARED HOT FOIE GRAS LIVER AND FOIE GRAS TERRINE ROLLED IN PUFFED QUINOA, SERVED WITH A SPICED PEAR CHUTNEY AND SLOW POACHED PEARS FINISHED WITH A BALSAMIC AND ROSEMARY GASTRIQUE SAUCE

ESCARGOTS DE BOURGOGNE
CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER GF
HALF DOZEN ~ 22.5
DOZEN ~ 33.5

BAGUETTE ~ 10.5 PER BASKET
IMPORTED FRENCH BAGUETTE, BAKED FRESH DAILY, SERVED WITH NORMANDY SALTED ISIGNY BUTTER


MAIN COURSES

POISSON DU JOUR ~ MP
FRESH FISH OF THE DAY

CARRÉ D’AGNEAU À LA PROVENÇALE ~ 53.5
ROASTED AND MARINATED RACK OF LAMB SERVED PINK, WITH A CLASSIC PROVENÇAL RATATOUILLE, CAULIFLOWER MOUSSELINE, CONFIT CHERRY TOMATOES, BLACK OLIVE DUST, SAUTEED COURGUETTE AND FINISHED WITH A RICH ROSEMARY JUS GF

CONFIT DE CANARD, SAUCE À L’ORANGE ~ 49.5
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS AND SERVED WITH A CREAMY POMME PUREE, VEAL SAUSAGE BOUDIN BLANC, HONEY GLAZED CARROTS AND CARROT PUREE FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER GASTRIQUE SAUCE GF

FILET DE BOEUF SAUCE AU POIVRE ~ 55.5
TENDER HARVEY FILLET OF BEEF COOKED TO YOUR LIKING, SERVED WITH CREAMY POMME PUREE, BUTTERED BROCCOLINI, CAULIFLOWER MOUSSE, CONFIT TOMATO AND FINISHED WITH A PARISEN CREAMY GREEN PEPPERCORN AND COGNAC SAUCE GF

BALLOTINE DE POULET~ 49.5
CHICKEN BREAST BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT TRUFFLE SAUCE GF

BŒUF BOURGUIGNON 49
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF CHEEKS COOKED AND MARINATED IN RED WINE, SERVED WITH TRADITIONAL ACCOMPANIMENTS OF SAUTÉED BACON, SHALLOTS AND MUSHROOMS, CREAMY POMME PUREE, HEIRLOOM CARROTS AND ROASTED PARSNIP, FINISHED WITH A RICH BURGUNDY WINE SAUCE GF

STEAK TARTARE ~ 49.5
TRADITIONAL PARISIAN BISTRO STYLE STEAK TARTARE, FINELY HAND CUT HARVEY FILLET OF BEEF, CAPERS, MUSTARD, CORNICHONS, SHALLOTS, PARSLEY, TABASCO, WORCESTERSHIRE, OLIVE OIL, VINEGAR, AND EGG YOLK, SERVED WITH GARLIC TOAST, FRENCH FRIES AND MIXED LEAVES

TIAN DE LEGUMES ~ 43.5
CLASSIC SOUTHERN FRENCH VEGETABLE GRATIN, LAYERED WITH RED CAPSICUM, ZUCCHINI, EGGPLANT AND SEASONED WITH FRESH THYME AND OREGANO, SERVED WITH A TOMATO COULIS, HAZELNUTS DUST AND FINISHED WITH A FRICASSEE OF WILD MUSHROOMS, SPINACH AND ASPARAGUS GF


SIDE DISHES

FRITES ~ FRENCH FRIES 14.5

BROCCOLINI ~ SAUTEED BROCCOLINI, ROASTED ALMOND FLAKES AND CAFÉ DE PARIS BUTTER 18.5

PURÉE DE POMMES DE TERRE ~ CREAMY MASH POTATO 16

PROVENCAL RATATOUILLE ~ 18

SALADE JARDINIÈRE ~ GARDEN SALAD 16


V ~ Vegetarian⚜ GF ~ Gluten Free