Bar: Tuesday to Saturday from 5pm
Dinner: Tuesday to Saturday from 6pm
Lunch: Coming Soon

Dinner Menu

…To start the night…

 

SOUPE DU JOUR

SOUP OF THE DAY MADE WITH THE FRESHEST INGREDIENTS 21

ESCARGOTS

DE BOURGOGNE – SERVED IN GARLIC AND HERB BUTTER ( 6 OR 12) 18 / 33

C’EST BON’S DEGUSTATION OF ENTREES

SELECTION OF 5 ENTREES, FRESHLY PREPARED DAILY FOR 2 39

SOUPE À L’OIGNON

TRADITIONAL FRENCH ONION SOUP, CROUTONS, FROMAGE AND PUFF PASTRY 16

PÂTÉ DE CANARD

DUCK LIVER PÂTÉ SERVED WITH CHUTNEY AND TOASTED BRIOCHE 18

COQUILLES SAINT-JACQUES

LIME CURED BABY SCALLOPS, BLOOD ORANGE INFUSED OLIVE OIL
LIGHT CITRUS DRESSING AND GARDEN HERBS 23

TARTE AU CHÊVRE

CAMILLE’S GOAT CHEESE TART WITH ONION COMPOTE AND MESCLUN 16

GALANTINE DE CAILLE

ROULADE OF BRISBANE VALLEY GRAND QUAIL, PICKLED RADISH &
CUCUMBER AND HERB MAYONNAISE 21

…Chef’s Surprise Degustation…

be surprised and Let us choose The menu for you.
all you have to do is tell us if you have any diet requirements and
We will look after the rest.

5 course degustation $95

5 Courses with matching wines $145

OUR CHEF DEGUSTATION MENU IS DESIGNED FOR THE ALL TABLE TO ENJOY

…Foie Gras…

Foie gras terrine with golden shallot port wine syrup & brioche 36

Boeuf Rossini pan fried Beef tournedos, morel sauce & foie gras 69

…The Main Event…

OUR MENU IS A REFLECTION OF FRANCE AND THE MODERN INFLUENCES APPEARING IN THE VAST GROWING MIXTURE OF CULTURES IN THIS BEAUTIFUL COUNTRY.

EVERYTHING IS COOKED TRADITIONALLY FRENCH, USING DOMINANTLY LOCAL PRODUCTS FROM FALLS FARM, BRISBANE VALLEY, EMERALD, TAMWORTH, HINTERLANDS AND THE SCENIC RIM (HARRISVILLE).

LE POULET

SLOW ROASTED ORGANIC CHICKEN PROVENÇAL BELL PEPPER, KALE AND BUSH TOMATO RATATOUILLE BUTTERED DESIREE POTATO AND PINK PEPPER SAUCE

LE PORC À LA NORMANDE

PORK TENDERLOIN ‘NORMANDIE’ STYLE POTATO PURÉE, GREEN BEANS, CARAMELISED APPLE CREAMY CALVADOS SAUCE

LE POISSON DU JOUR

FISH OF THE DAY, PREPARED WITH THE FRESHEST INGREDIENTS TO YOUR PERFECTION

LE CANARD A L’ORANGE

CRISPY ORGANIC FREE RANGE DUCK, TWICE COOKED, SWEET POTATO PURÉE, RED CABBAGE, ORANGE AND GRAND MARNIER SAUCE

LE CASSOULET “MODERNE”

A MODERN, LIGHTER VERSION OF OUR TRADITIONAL CASSOULET, CANNELLINI BEANS IN LIGHT TOMATO CONSOMMÉ, FRESH MADE SAUSAGE, PORK BELLY DUCK SUPREME

LA CAILLE ET LÉGUMES DE LA FERME

PAN BRAISED BRISBANE VALLEY QUAIL SERVED WITH FALLS FARM ROASTED VEGETABLE, KIPFLER POTATO AND BURGUNDY JUS

$38 EACH

…Our Char-Grill…

ALL OUR MEATS ARE CAREFULLY SELECTED AND MARINATED IN A BLEND OF OIL, ACCOMPANYING HERBS AND DELICATE SPICES

ENTRECÔTE – RIB-EYE FILLET 300 GR GRASS FED TASMANIA 42
FILET – TENDERLOIN STEAK FILLET 250 GR GRASS FED 52
L’AGNEAU – TASMANIAN SPRING LAMB RUMP 38

PLEASE CHOOSE 2 GARNISHES

  • DUCK FAT ROASTED DESIREE POTATOES
  • POTATO GRATIN
  • FRESH VEGETABLE WITH LEMON MYRTLE BUTTER
  • BELL PEPPER AND BUSH TOMATO SALAD WITH BALSAMIC AND OLIVE OIL
  • ROCKET AND PARMESAN SALAD WITH ACETO BALSAMICO DRESSING

AND ONE OF OUR FAVOURITE SAUCES

  • TRUFFLED FOREST MUSHROOM SAUCE
  • 3 PEPPER SAUCE
  • GARLIC AND HERB BUTTER
  • BURGUNDY RED WINE JUS

SIDES

POMME PUREE, DUCK FAT ROASTED DESIREE POTATOES, POTATO GRATIN, GARLIC BEANS, FALLS FARM SALAD WITH PARMESAN CHEESE, FRESH SEASONAL VEGETABLE LEMON MYRTLE BUTTER

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