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    Menu

    Uploaded by

    Allan Lê
    This menu offers a variety of dishes for winter including: artisan bread and snacks to start; oysters from the raw bar; appetizers such as pâté en croûte, beef tartare, and snails; main courses including barramundi, gnocchi, steak, and rotisserie chicken; cheese and dessert options including creme brulee and chocolate fondant; and a seasonal lunch menu offering 2 or 3 courses. Specialties highlighted are cassoulet, truffle dishes, and canard a la presse prepared table-side.

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    Menu

    Uploaded by

    Allan Lê
    2 views3 pages
    This menu offers a variety of dishes for winter including: artisan bread and snacks to start; oysters from the raw bar; appetizers such as pâté en croûte, beef tartare, and snails; main courses including barramundi, gnocchi, steak, and rotisserie chicken; cheese and dessert options including creme brulee and chocolate fondant; and a seasonal lunch menu offering 2 or 3 courses. Specialties highlighted are cassoulet, truffle dishes, and canard a la presse prepared table-side.

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    This menu offers a variety of dishes for winter including: artisan bread and snacks to start; oysters from the raw bar; appetizers such as pâté en croûte, beef tartare, and snails; main courses including barramundi, gnocchi, steak, and rotisserie chicken; cheese and dessert options including creme brulee and chocolate fondant; and a seasonal lunch menu offering 2 or 3 courses. Specialties highlighted are cassoulet, truffle dishes, and canard a la presse prepared table-side.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2 views3 pages

    Menu

    Uploaded by

    Allan Lê
    This menu offers a variety of dishes for winter including: artisan bread and snacks to start; oysters from the raw bar; appetizers such as pâté en croûte, beef tartare, and snails; main courses including barramundi, gnocchi, steak, and rotisserie chicken; cheese and dessert options including creme brulee and chocolate fondant; and a seasonal lunch menu offering 2 or 3 courses. Specialties highlighted are cassoulet, truffle dishes, and canard a la presse prepared table-side.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Winter menu

    Artisan sourdough bread from Laurent bakery with Normandy butter 8


    Snacks / En Attendant
    Dégustation Hors d’oeuvres to share
    cured salmon, celeriac remoulade
    devilled egg, white tuna belly conserve & anchovies, chicken liver parfait 40
    Planche de charcuterie, with pickled crudités (to share for 2) 45
    From the oyster bar
    Rock oyster 6, Pacific oyster 5.50, oyster in sea water jelly 6.50
    Le petit plateau (recommended sharing for 2) 110
    4 rock oyster, 4 Pacific oyster, 4 sea water jelly oyster,
    Skull Island prawns sauce Marie rose, mussels miso mayo, and beetroot cured ocean trout
    Caviar Oscietra Sturia, producer & refiner of French caviar
    served with house made warm buckwheat blinis and traditional condiments 15g 135
    Hors d’oeuvres
    Pâté en croûte pork, black mushroom, figs, hazelnut and pickled crudités 30
    Wagyu beef tartare à la Parisienne 100g, charcoal grilled sourdough 32
    Burgundy snails cocotte en persillade, garlic & parsley butter 6/28 12/56
    French onion soup, with Normandy apple cider 23
    Foraged mushroom salad, perfect poached egg, mushroom vinaigrette, garlic croutons 25
    Main courses / Plats principaux
    Seared barramundi, “Normandy style” Normandy apple cider jus, onion & apple chutney 49
    Sauté Parisian gnocchi, Winter vegetables fricassée, perfect poached egg, sage butter 40
    Wagyu beef tartare à la Parisienne 150g charcoal grilled sourdough 48
    Classic Cassoulet “André Pachon” (for two)
    duck confit, Toulouse sausage, pork and beans 98
    From our French Rotisserie & charcoal grill oven
    Japanese & Blue Mountains charcoal
    Thousand Guineas Entrecôte “scotch fillet” 300g 60
    Herbed rôtisserie chicken, duck fat roasted potatoes & natural jus 45
    Dry aged duck breast rôtisserie, duck leg confit, sauté quince & herbs jus 62
    Mayura station wagyu rump cap grade 7/8 350g, forest mushroom fricassée 90
    Béarnaise, pepper sauce, sauce Bordelaise or garlic & parsley butter 5
    Side options
    French beans, green beans & spiced almond crumble 14
    Pommes frites, parmesan, garlic & rosemary 12
    Cauliflower gratin 12, Mesclun salad, house vinaigrette 12
    New season Australian black truffle, 3g 30
    Canard à la Presse (Frederic Delair 1890)
    for two guests, roasted duck breast with seasonal garnish
    sauce of the pressed duck juices prepared table-side
    finished with Cognac and duck sauce 190
    (24 hours pre-order required, limited availability)

    Whole Truffle Chicken


    Chef Philippe Mouchel’s whole new season truffle chicken
    seasonal garnish and truffle jus 160
    (24 hours pre-order required, limited availability)

    Fromages et desserts

    Cheese selection
    served with quince paste, fruit bread & lavoche 25

    Vanilla crème brûlée


    crispy gavotte 18

    Apple tart
    mascarpone Chantilly & salty caramel sauce 20

    70% dark chocolate fondant


    Crispy gavotte 22

    House churned sorbets and ice cream 18


    Seasonal weekly lunch menu
    2 courses 60 | 3 courses 70

    choice of beverage
    a glass of
    M. Chapoutier red or white wine
    Beer or soft drink
    NV “Veuve D'Argent” Cuvee Prestige Blanc de Blancs Brut

    choice of entrées
    Frisée salad with sauté pork belly, perfect poached egg & croûtons
    Country terrine, pork & chicken liver
    pickled vegetables & onion jam
    Cured Ora King salmon, with beetroot salad

    choice of main course


    Quarter rotisserie chicken, roasted kipfler potatoes & jus
    Pan seared Ora King salmon, French apple cider fumet & Le Puy green lentils
    Butcher’s cut hanger steak, sauce Bordelaise

    choice of desserts & cheese


    70% dark chocolate mousse, crispy gavotte
    Floating island, mandarin anglaise and chestnut cream Chantilly
    Vanilla crème brûlée, organic PNG vanilla bean
    House churned sorbets and ice cream
    Todays cheese, served with quince paste, fruit bread & lavoche

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