Bar: Tuesday to Saturday from 5pm
Dinner: Tuesday to Saturday from 6pm
SOUP OF THE DAY MADE WITH THE FRESHEST INGREDIENTS 21
DE BOURGOGNE – SERVED IN GARLIC AND HERB BUTTER ( 6 OR 12) 18 / 33
SELECTION OF 5 ENTREES, FRESHLY PREPARED DAILY FOR 2 39
TRADITIONAL FRENCH ONION SOUP, CROUTONS, FROMAGE AND PUFF PASTRY 16
DUCK LIVER PÂTÉ SERVED WITH CHUTNEY AND TOASTED BRIOCHE 18
CAMILLE’S GOAT CHEESE TART WITH ONION COMPOTE AND MESCLUN 16
Mousse of salted cod , parmesan crisp, asparagus and Balsamic syrup 21
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 terrine with golden shallot port wine syrup & brioche 36
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).
SLOW ROASTED ORGANIC CHICKEN PROVENÇAL BELL PEPPER, KALE AND BUSH TOMATO RATATOUILLE BUTTERED DESIREE POTATO AND PINK PEPPER SAUCE
PORK TENDERLOIN ‘NORMANDIE’ STYLE POTATO PURÉE, GREEN BEANS, CARAMELISED APPLE CREAMY CALVADOS SAUCE
FISH OF THE DAY, PREPARED WITH THE FRESHEST INGREDIENTS TO YOUR PERFECTION
CRISPY ORGANIC FREE RANGE DUCK, TWICE COOKED, SWEET POTATO PURÉE, RED CABBAGE, ORANGE AND GRAND MARNIER SAUCE
PAN BRAISED BRISBANE VALLEY QUAIL SERVED WITH FALLS FARM ROASTED VEGETABLE, KIPFLER POTATO AND BURGUNDY JUS
$38 EACH
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
AND ONE OF OUR FAVOURITE SAUCES
SIDES
POMME PUREE, DUCK FAT ROASTED DESIREE POTATOES, POTATO GRATIN, GARLIC BEANS, FALLS FARM SALAD WITH PARMESAN CHEESE, FRESH SEASONAL VEGETABLE LEMON MYRTLE BUTTER
10