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 4.5 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
Gazpacho 21 df, veg, gf*
chilled soup of tomato, cucumber, basil, spanish onion & pineapple w/ honey & rosemary croûtons
Terrine de canard et porc aux pistaches 26 gf* house made duck, pork & pistachio terrine w/ cornichons & baguette toasts
Salad de chèvre 24 veg, gf*
caramalised yarra valley black goats cheese toasts w/ honey, salad, fresh pear,roasted walnuts & dijon mustard dressing
Escargots 22 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 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
a soft-ripened triple cream cow’s milk cheese w/ a natural, bloomy rind, this cheese luscious, creamy & faintly sour.
Roquefort Papillon révélation
sheeps milk w/ vivid blue streaks, roquefort papillon révélation is subtle, elegant w/ a light buttery taste.
Comté (18 months maturation)
an unpasteurised cow’s milk produced in the Jura Massif region of eastern France. w/ 83 flavour descriptions, it boasts brown-butter & roasted nut, w/ a sweet finish.
Mains
Entrecôte frites 48 gf
250 g scotch fillet marble score cut 4 served medium-rare, french fries,
black pepper corn sauce, flambéed w/ cognac
Bisque d’homard avec ses fruits de mer et sa pâte feuilletée 44 lobster & blue swimmer crab bisque, seafood chowder topped w/ puff pastry
Confit de canard à l’orange 42 gf duck confit, shaved fennel, orange segment, wild rocket, duck jus
Barramundi poêlée sur purée de chou-fleur, sauce vièrge 40gf pan fried barramundi, grilled asparagus, cauliflower purée, sauce vierge
Gnocchis aux petits legumes 36 veg
pan-fried house-made gnocchis, tossed w/ baby spinach, mushrooms, peas, shaved parmesan, cream w/ truffle oil
Desserts
Tarte Tatin et sa crème fraîche 20 caramelised apple tart served w/ crème fraîche (vanilla gelato +2)
Fondant au chocolat 16
chocolate fondant cake served w/ vanilla gelato
Crème cuite à la fleur d’oranger et vanille, compote rhubarbe 16 gf
infused orange blossom & french vanilla bean panna cotta, w/ mango coulis
Selection de gelato maison scoops for 11 / 3 scoops for 16 gf
belgian chocolate, french vanilla, wild berries served w/ chantilly &
roasted almond flakes
Dessert Wines
La Pigeade, Muscat (375ml)
France, Beaumes De Venise 2018, 45
Baumard, Chenin Blanc (375ml)
France, Coteaux du Layon ‘Carted’Or’ 2012, 45
Dominique Portet, Vendanges Tardives (375ml)
Australia, Yarra Valley VIC 2016, 62
Baumard, Chenin Blanc
France, Coteaux du Layon ‘Carted’Or’ 2015, btl 90/ gls 20
