Menu

 

LUNCH / DEJEUNER

Lunch Prix fixe menu

2 courses 40
3 courses 50

Served with your choice of a 250ml carafe of M. Chapoutier red or white, a draught beer of the month or a soft drink


 $2 OYSTERS

Freshly shucked oysters, available Monday to Friday, all day in the bar, and Saturdays from 5pm


A LA CARTE

Please note groups of 10+ are required to have a set menu

Huitres

Chef’s oyster selection, 2 Pacific, 2 Sydney Rock, 2 oysters in sea water jelly 27

Daily selection of freshly shucked oysters, shallot vinegar, lemon
1/2 doz 27 or 1 doz 54

Tasmanian Angasi oysters 5.5

Oysters, sea water jelly, watercress Chantilly 5

 

Hors d’oeuvres

Tarago orange & fennel marinated olives 6

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

Roasted bone marrow, parsley salad 9

Tin of Artisan sardines with lemon & basil 18

 

Entrées

Pâté croûte, pork, chicken, venison, pistachios, pickled vegetables 25

Beetroot cured Ora King salmon gravlax, roasted beets 21

Charcuterie selection, house pickles 32

Pumpkin & butternut squash velouté, L ‘Artisan fromage blanc, croûtons 21

Wagyu beef tartare, pomegranate, Pommery mustard, horseradish 25/38

Escargots “en coquilles”, garlic & parsley butter, croûtons 21/40

 

Plats

Bannockburn chicken breast rôtissoire, root vegetable & leg ragoût, 65° open pasture egg 38

Pan seared Humpty Doo barramundi, yuzu fennel purée, Grenobloise condiment, bread sauce 38

Baked ricotta gnocchi, spring vegetable salad, olive tapenade  30

Charcoal grilled spring lamb rump, artichoke & broad beans, rocket coulis 45

Macedon Ranges duck rôtissoire, orange purée, beetroot, confit duck leg spring roll, jus 55 per person minimum 2 people

 

Boeuf cuit á la braise

Japanese & Blue Mountain charcoal

Collinson & Co pasture raised porterhouse 300g  45

Collinson & Co pasture raised eye fillet 280g 55

Mayura Station Wagyu rump cap 300gm 65

 Your choice of sauce – Béarnaise, Bercy, Sarawak black pepper 

 

Philippe’s signature menu

Showcasing some of Philippe’ signature dishes

5 courses 90

Matched wines +65

 

Garnitures 

Fries, Parmesan, rosemary 10

Mesclun salad, snow peas, Parmesan 10

Peas á la Francaise, mint cream 12

Dauphine potatoes 10

 

Gourmandises 

Michel Cluizel chocolate tart, vanilla bean ice cream 18

Classic apple tart, caramel sauce, ice cream 18

Strawberry & almond blanc manger, sorbet & meringue 18

Fromages

Local & imported cheeses, house made crackers, quince jelly
15 (1 cheese)
35 (3 cheeses)

 


 BAR MENU

Lunch & Dinner

Dish of the month served with a glass of wine or beer $25 

$2 oysters all day

Full a la carte menu available at the bar


 

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


 

WINE / VINS

Wine List September 2018