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 6.8 per oyster (min 3) gf*
freshly shucked pacific oysters w/ shiraz vinegar & eshallots
Homard 38 gf
half a lobster served cold w/ garlic aïoli
Noix de St Jacques 11 each (min 3) gf*
Scallops gratinées w/ a hazelnut, chives & lemon butter
Carpaccio de Boeuf 32 regular or 48 chef’s size
eye filet carpaccio w/ truffle oil & parmesan
Escargots 26 gf*
1/2 doz snails from Burgundy w/ garlic & parsley butter
Assiette de fruits de mer 34 gf
seafood plate : 3 oysters, 3 peeled prawns, house made salmon gravlax
Soufflé 34 veg
Twice baked gruyère & caramalised onion soufflé
Rillettes de saumon 28 gf*
house made Tasmanian salmon rillettes, w/ salmon gravlax
Pâté 26 gf*
chicken liver pâte flambeed w/ Cognac
Baguette w/ hand crafted cultured butter 6
Mains
Entrecôte frites 62 gf
beef scotch filet marble score 3 (300g) w/ french fries & pepper sauce
Bavette a l’échalote 54 gf*
flank steak served w/ hand cut french fries, red wine echalote sauce
Poisson du jour MP gf*
fish of the day
Homard 82 gf
whole lobster served hot w/ garlic parsley butter & hand cut french fries
Tartare du jour MP gf*
tartare of the day
Bouillabaisse signature 49 gf*
bisque soup, mussels, prawns, salmon, barramundi, scallops
Canard à l’orange 44 gf
duck leg confit, gratin dauphinois w/ orange duck jus
Gnocchis aux petits légumes 44 veg df* gf*
gnocchis, tossed w/ baby spinach, mushrooms, peas, shaved parmesan, cream & truffle oil
Sides
green beans w/ parsley butter gf 14
mesclun salad w/ Dijon dressing gf 12
gratin dauphinois gf 14
hand cut french fries gf 14
ratatouille v,gf 14
baguette w/ hand craft salted butter 6
Desserts
Tarte tatin et sa crème fraiche 21
caramelised apple tart served with crème fraiche (vanilla gelato +3)
Fondant au chocolat 23
warm chocolate fondant cake served w/ vanilla gelato
Mousse au chocolat et sa ‘langue de chat’ 18 gf
dark belgian chocolate mousse w/ light vanilla chantilly & almond biscuit
Crème cuite à la vanille, et son caramel 18 gf
pannacotta infused w/ french vanilla bean, caramel
Selection of gelato maison served w/ chantilly & roasted almond flakes gf
1 scoop for 7, 2 scoops for 12, 3 scoops for 16
belgian chocolate, french vanilla, wild berries
Assiette de fromages Francais 1 cheese for 16 / 3 cheeses for 39
imported french cheeses – all served w/ sliced baguette
Dessert Wines
Château Roumieu 2012 (Sauternes, Fr) (375ml) 155, 30 (75ml)
Baumard Chenin Blanc ‘ Carte d’Or’ 2021 (Coteaux du Layon, FR) (375ml) 110, 23 (150ml)
Baumard Chenin Blanc ‘ Carte d’Or’ 2021 (Coteaux du Layon,FR) (375ml) 57
La Pigeade Muscat 2020 (Beaumes de Venice, Fr) (375 ml) 60
Dominique Portet Vendanges Tardives 2016 (Yarra Valley, Aus) (375ml) 6
Cognac / Armagnac / Calvados
François Voyer VS 15
Courvoisier VSOP 20
Frapin XO 33
Darroze (8 years) Bas Armagnac 21
Calvados Rogers Groult (3 years, pays D’Auge) 17
Poire Williams 20
