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


Start with some amuse-bouches…

(min 2 of each)

Huîtres, freshly shucked Sydney rock oysters 6

Lobster, tuna & salmon tartare, tappioca squid ink crisp 12

Gruyère cheese croquettes and truffle mayonnaise 6

Choux pastry w/ foie gras 9

…and then an entrée

Scallops gratinées w/ hazelnut, chives & lemon butter 33

Carpaccio de boeuf, eye filet w/ truffle oil & parmesan 32/38

Escargots 1/2 doz, garlic & parsley butter, baguette 26

Twice baked gruyère & caramalised onion soufflé 34

Rillettes de saumon, housemade salmon gravlax 28

Chicken liver pâté flambéed w/ cognac, baguette 26

‘N25’ Oscietra Caviar w/ crème fraîche & croûtons
Sustainably sourced from Russian Sturgeon
15g – 90, 30g – 170, 50g – 280


Now we visit the sea…

Bouillabaise – chef’s signature dish 49
Bisque soup, mussels, prawns, salmon, barramundi, scallops 

Poisson du jour – fish of the day MP

Homard (Half 38 / Whole 75)
Lobster, parsley & garlic butter

Plateau de fruits de mer 210 (for 2)
Seafood Platter: Oysters, grilled yamba prawns, salmon gravlax, lobster, calamari, mussels, king prawns, baguette (+ add 15g caviar 90)

…and then the land

Entrecôte frites 66
Scotch filet MS 3 (300g), hand cut frites, pepper sauce

Bavette a l’échalote 54
French cut flank steak, hand cut frites, red wine échalote sauce

Tartare of the day MP

Gnocchi, baby spinach, mushrooms, peas, cream, truffle oil 44

Duck leg confit à l’orange, gratin dauphinois, jus 48

Epaule d’Agneau 140 (for 2)
Slow cooked lamb shoulder cooked on the bone 1.2kg, with a rosemary jus and your choice of any 2 sides. 

…and to accompany your journey

Green beans, parsley & garlic butter 14

Hand cute frites 14

Mesclun salad, dijon dressing 12

Ratatouille 14

Gratin dauphinois 14

Baguette, handcrafted butter 6

…lastly, something sweet

Tarte tatin 24
Caramelised apple tart, crême fraîche
(vanilla gelato +3)

Crème caramel 19

Fondant au chocolat 23
served warm w/ vanilla gelato

Mousse au chocolat 19

Gelato 2 or 3 scoops 12/16
Belgian chocolate / french vanilla / wild berries

Fromages 2 for 29, 3 for 38
French cheeses – soft brillat savarin, semi-hard comté 18 months, blue roquefort papillon