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    4.5 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