Menu

 

LUNCH / DEJEUNER

Prix fixe menu

2 courses 40
3 courses 50

Served with a 250ml carafe of M. Chapoutier Côtes du Roussillon red or white.

 


 

A LA CARTE

From the raw bar, Signature Oysters

Daily selection of freshly shucked oysters, shallot vinegar, lemon
1/2 doz 25 or 1 doz 47

Oysters, sea water jelly, Chantilly 5

 

Hors d’oeuvres

Tarago orange & fennel marinated olives 6

Lemon marinated sardines, char grilled toast, basil pesto15

Quail & foie gras parfait, red currant & orange jelly, toasted brioche 16

Prawn in brick pastry “papillotte” fruit chutney 8

Roasted bone marrow, parsley salad 8

 

Entrées

Pâté croûte, foie gras, pistachios, mushrooms, pickled vegetables 21

Beetroot cured king salmon, autumn vegetable salad, walnut mayonnaise, champignons a la Grecque 23

Charcuterie selection, house pickles 30

New season chestnut velouté 21

Wagyu beef tartare, pomegranate, Pommery mustard, horseradish 23

Snails & eggs “meurette” mushroom, leek, croûtons 21

Sautéed pine mushrooms, soft polenta, foie gras 23

 

Mains

Bannockburn chicken rôtissoire, mushrooms, potatoes, natural jus, 36

Gold band snapper fillet, pine mushrooms, potato gnocchi, Chardonnay jus 36

Charcoal grilled sweet corn tortellini, pea & mint émulsion 29

Flinders Island lamb shoulder rôtissoire, borlotti bean ragout, kale 36

Duck breast rôtissoire,  sweet potato fondant, confit duck leg, Parmentier, jus 55 pp minimum 2 people

Charcoal grilled beef

Collinson & Co pasture raised porterhouse 300g, cassis & red wine jus 45

Collinson & Co pasture raised eye fillet 250g, cassis & red wine jus 50

Wagyu rump cap 300gm, sauce béarnaise 60

 

Plats du jour

Monday Mussels, ginger, lemongrass, Jerusalem artichokes 28

Tuesday Pork belly, lentils, carrots, beetroot, mustard 35

Wednesday Beef cheek carbonnade, potato puree, bacon emulsion 35

Thursday Bouillabaisse, croûtons, rouille 36

Friday Charcoal grilled flounder, seaweed butter 38

Saturday Duck cassoulet, confit duck, pork belly 38

 

Truffle Chicken

Whole truffle chicken served with truffle potato puree $60 pp Minimum 2 people & 24 hours notice

 

Sides & salad

Fries, Parmesan, rosemary 9

Mesclun salad, fresh herbs 9

Rôtissoire sautéed potatoes 9

Spring peas “a la Française” braised lettuce, lardons, onion 7

 

Desserts & cheese

Michel Cluizel chocolate caramel fondant, vanilla bean ice cream 18

Crème brûlée & rhubarb millefeuille, salty caramel ice cream 18

Chestnut blanc manger, poached quince, speculoos 17

Oeuf à la neige, hazelnut praline, vanilla bean sauce anglaise 16

Local & imported cheeses, house made lavosh, apple jelly
15 (1 cheeses)
35 (3 cheeses)

 


 

LA TABLE DES CHEFS

If you are looking for a unique dining experience, then “La table des chefs” is for you. Up to 4 guests can enjoy a culinary experience seated at the “pass”

You will be able to watch the chefs prepare your 5 course seasonal tasting menu right in front of you!

Bookings essential & 24 hours in advance so we can select the best produce for your menu. $95 per person

 


HAPPY HOUR  BAR MENU 

From 5pm to 7pm daily

PETITE ASSIETTES

6 freshly shucked oysters, shallot vinegar 20

Orange & fennel marinated olives 6

Prawns papillote 8

Pickled mussels 9

Saucission 8

Rillettes 8

Pomme frites, Parmesan, rosemary 9

 

CÔTE BAR

15′ Pichot brut method traditionnelle vouvray 15

14′ Bila-Haut blanc, Côtes de Roussillon       glass 10 carafe 18

14′ Bila-Haut rouge, Côtes du Roussillon       glass 10 carafe 18

15′ Gavoty rosé, Côtes de Provence                  glass 15 carafe 25

 


SUPPER BAR MENU

From 9pm to late

Daily selection of freshly shucked oysters, shallot vinegar, lemon 4.5 each

Tarago olives, orange & fennel marinated 6

Prawn in brick pastry “papillote” fruit chutney 8

Beetroot & gin cured salmon, walnut mayonnaise  12

Quail & foie gras parfait 16

Pate croute, pickled vegetables 21

Beef tartare, horseradish cream, Pommery mustard 21

Charcuterie selection, house pickles 30

plats du jour- ask the bar staff

Pommes frites, Parmesan, rosemary 9

Cheese from our trolley, lavosh, apple jelly 15 per cheese

Oeuf a la neige, vanilla bean sauce anglaise 16

 


 

WINES BY THE GLASS / VIN DE VERRE

WINE BY THE GLASS
 


 

WINE / VINS

WINE LIST