Lunch Prix fixe menu

2 courses 45
3 courses 55

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


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


                           Whole truffle chickens! 24 hours notice required $130 per bird      

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

Huitres & Caviar 

Chef’s oyster selection, 2 Angasi, 2 Sydney Rock, 2 oysters in sea water jelly 30

Daily selection of freshly shucked oysters, shallot vinegar, lemon
1/2 doz 30 or 1 doz 58

Oysters, sea water jelly, watercress Chantilly 5

Sturia Oscietra caviar, blinis 15gm tin 60


Petits hors d’oeuvres – to share or not

Tarago orange & fennel marinated olives 6

Roasted bone marrow, parsley salad 12

Mussels escabèche on toast, aiöli, parsley 16



Charcuterie selection, house pickles 35

Pâté croûte, pork, chicken, foie gras, pistachios, pickled vegetables 25

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



Cured Ora king salmon, baby cucumber, avocado, yogurt vinaigrette 21

French onion soup “gratinée” 21

Mayura Station Wagyu beef tartare, smoked egg yolk, pomegranate,   25/38

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



Bannockburn chicken breast rôtissoire, mushrooms, borlotti beans & coq au vin ragoût 38

Gold band snapper, seafood ragoût, bouillabaisse fumet, rouille 38

Charcoal grilled cauliflower, broccolini, puffed wheat, vinaigrette 30

Charcoal grilled Brisbane Valley quail, pumpkin écrasé, coffee,  natural jus 38

Macedon Ranges duck rôtissoire, poach quince, braised duck leg, spiced 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 chocolate fed Wagyu rump cap 300gm 68

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


Philippe’s signature menu

Showcasing some of Philippe’ signature dishes

5 courses 90

Matched wines +70

Vegetarian menu

5 courses 75

Marched wines +70



French fries, Parmesan & rosemary 10

Mesclun salad 10

Charcoal grilled broccolini, goats cheese, almond crumble 12

Dauphine potatoes 10



Michel Cluizel chocolate sablé, vanilla bean ice cream 18

New season chestnut Mont Blanc, blackberry sorbet 18

Chou profiterole, hazelnut praliné Chantilly, praliné ice cream 18

Warm honey Madeleine “Lait de poule” 5


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

Public holiday surcharge 15%


Lunch & Dinner

Dish of the month ‘charcoal grilled Toulouse sausage, potato mash, onion sauce’ served with a glass of wine or beer $25 

$2 oysters all day

Full a la carte menu available at the bar



If you are looking for a unique dining experience, then “La table des chefs” is for you. Up to 3 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. $130 per person



Wine list 1801-2019

This is a sample wine list only