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

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Entrées 

Huîtres    4.8 per oyster    gf
freshly shucked sydney rocks oysters, red wine vinegar & eshallots

Rillettes de saumon    25
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’échalote    52    gf
butchers cut flank steak served medium-rare, french fries, w/ a red wine
echalotte sauce

Entrecôte frites    65    gf
cold smoked scotch fillet served medium-rare, french fries, sauce of the day

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 

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