Menu
From Paris to Sydney
“Our menu is my personal interpretation of the meals I love to eat when I’m out in the local bistros of Paris.” – Julien
Entrées
Huîtres 4.8 per oyster gf
freshly shucked sydney rocks oysters, red wine vinegar & eshallots
Rillettes de saumon 28
tasmanian salmon rillettes, lemon, dill & baby capers topped w/gravlax on toast
Soupe du jour 21 df, veg, gf*
seasonal soup of the day
Pâté 26 gf*
chicken liver pâté flambéed w/ cognac, pickled onion, port wine gelée, cornichons, baguette toasts
Salad de chèvre 26 veg, gf*
caramalised yarra valley black goats cheese toasts w/ honey, salad, fresh pear,roasted walnuts & dijon mustard dressin
Tartare de boeuf 32 entrée or 48 main w/ french fries gf*
beef tartare, 63 degrees egg, cornichon, eshallot, parsley, dijon mustard,
baby capers
Escargots 26 gf*
1/2 doz snails poached in court bouillon, roasted w/ confit garlic &
persillade butter, sliced baguette
Sides 12
green beans w/ butter, parsley & garlic gf
mesclun salad w/ dijon dressing gf
french fries gf
ratatouille (+3) gf, df , v
gratin dauphinois v,gf
Baguette and butter 6
crunchy sourdough baguette w/ salted butter
Assiette de fromages Francais 1 cheese for 16 / 3 cheeses for 45
imported french cheeses – all served w/ sliced baguette, seasonal fruit
Brillat savarin – soft triple cream, cow’s milk w/ a natural rind, luscious, creamy & faintly sour.
Roquefort papillon révélation – sheeps milk w/ vivid blue streaks, subtle & elegant.
Comté (18m) – cow’s milk, jura massif eastern france, brown-butter & roasted nut, sweet finish.
Mains
Bavette a l’échalotte 52 gf
butchers cut flank steak served medium-rare, french fries, w/ a red wine
echalotte sauce
Bouillabaisse signature 48 gf*
bisque soup, mussels, prawns, braised octopus, salmon, snapper, potatoes, croûtons w/ saffron aioli ‘rouille’
Canard a l’orange 42 gf
duck leg confit, sautéed potatoes in duck fat w/ orange duck jus
Poisson du jour 42 gf
pan fried barramundi, grilled asparagus, cauliflower purée, sauce vierge
Suprême de volaille aux cèpes 45 free range chicken breast, potato gratin, creamy porcini sauce
Gnocchis riccota aux petits legumes 42 veg
pan-fried house-made ricotta gnocchis, tossed w/ baby spinach, mushrooms, peas, shaved parmesan, cream w/ truffle oil
Desserts
Tarte Tatin et sa Crème fraiche 20
caramelised apple tart served with creme fraiche (vanilla gelato +2)
Mousse au chocolat et sa ‘langue de chat’ 18 gf*
dark belgian chocolate mousse w/ light vanilla chantilly & almond biscuit
Crème cuite à la fleur d’oranger et vanille, et sa purée de rhubarbe 18 gf*
pannacotta infused w/ orange blossom & french vanilla bean, w/ rhubarb purée
Selection de gelato maison 1 scoop for 7 / scoops for 12 / 3 scoops for 18 gf
belgian chocolate, french vanilla, wild berries served w/ chantilly & roasted almond flakes
Dessert Wines
De Bastor – Lamontagne ‘Les Rampauts’ 2018 (375ml) Sauterne, Fr,
La Pigeade, Muscat 2018 Beaumes De Venise, France
Penfolds ‘Grandfather’ Tawny, 20yrs old
Dominique Portet, Vendanges Tardives (375ml) Australia, Yarra Valley VIC 2016 Baumard, Chenin Blanc ‘Carte d’Or’ (375ml) 2018 Coteaux du Layon, Fr
Baumard, Chenin Blanc ‘Carte d’Or’ (375ml) 2017 Coteaux du Layon, Fr
