Menu
LE DEJEUNER
Seasonal weekly lunch menu
2 courses 65
3 courses 75
Served with your choice of a 250ml carafe of M. Chapoutier red or white, beer or soft drink or glass of NV Trenel Crémant de Bourgogne sparkling
Artisanal sourdough bread
from Laurent bakery with Normandy butter 5
Grignotages / snacks
Natural oysters, shallots vinegar, lemon 5
Chicken liver & foie gras parfait,
pickled crudités, toasted brioche 18
Kitchen selection of charcuterie & terrine,
pickled crudités (to share) 35
Burgundy snails cocotte en persillade,
garlic & parsley butter 6/20 12/38
Sturia Oscietra Caviar Fr 15g,
traditional condiments, warm blini 90
prawns in brick pastry Papillote/strong>,
gribiche sauce 20
Pork rillettes,
chargrilled sourdough, pickled crudités 15
Your choice of one of the following entrées
Half dozen freshly shucked oyster,
shallots vinegar & lemon
Onion soup Grantinee,
beef stock, apple cider, Gruyere & croutons
Ora-King Salmon,gravalax
citrus vinaigrette, pomme Gaufrettes
Terrine de campagne ,
red onion jam and chargrilled sourdough
Your choice of the following mains
Our rôtisserie chicken,
Kipfler rotisserie potatoes, jus de rôti
Pan seared ocean trout,
red wine sauce
Duck leg confit,
cabbage & potato fondue, Dijon mustard sauce
A la carte
Traditional Wagyu beef tartare,
with Jerusalem artichoke crisps 32 , +12
Dry aged “Mila’s farm” duck rôtsserie for two,
confit duck leg, mushrooms & jus 104, +55
Entrecôte “scotch fillet” 300g,
best served medium rare 60, +27
béarnaise or black peppercorn sauce +5
Extra side options
French fries, Parmesan & rosemary, brown butter 12
Chargrilled broccolini, goat’s cheese & spiced almond crumble 12
Mixed green salad 12
Your choice of the following sweets & cheese
72% dark chocolate Mousse, crispy hazelnut gavotte
Chocolate Oeuf a la neige, vanilla sauce
Crème brûlée,
organic Tahiti vanilla bean, crispy hazelnut gavotte
Cheese of the day
House churned Ice cream & sorbet selection
Le Savarin “Mont blanc”, chestnut, Chantilly cream +10
DINNER MENU
Artisanal sourdough bread
from Laurent bakery with Normandy butter 5
Grignotages / snacks
Pacific & Southern rock oysters,
mignonette, lemon 5
Kitchen selection of charcuterie and terrine,
pickled crudités (to share for 2) 35
Chicken liver & foie gras parfait,
pickled crudités, toasted brioche 18
Pork rillettes,
chargrilled sourdough, pickled crudités 15
Sturia Oscietra Caviar Fr 15g,
traditional condiments warm blini 90
Prawns in brick pastry papillote,
gribiche sauce 12
Entrées / Pour commencer
Pâté en croûte,
pork, foie gras, mushroom, apricot, pistachio
and pickled crudités 28
Ora King Salmon gravlax,
citrus vinaigrette, pomme Gaufrettes 29
Traditional Wagyu beef tartare 100g,
with Jerusalem artichoke crisps 32
Burgundy snails cocotte en persillade,
garlic & parsley butter 6/20 12/38
Onion soup grantinee,
beef stock, apple cider, Gruyere & croutons 25
Main courses / Plats principaux
Free range pork cutlet,
potato mash, sauce charcutière 45
Our Classic herbed rôtisserie chicken,
duck fat rotisserie potato & jus 45
Whole chicken rotisserie
with black truffle 140
vegetables gratin, truffled Parisian mash
limited availability
Please call the restaurant with
at least 48 hours to confirm availability
Link to video
Dry aged “Mila’s farm” duck breast rôtisserie,
confit duck leg, mushrooms, quince & jus 52
Seared Humpty Doo barramundi,
forest mushrooms, fennel fondue,
chardonnay jus 46
Braised ox cheek “carbonade”,
cumin carrots 45
Ricotta gnocchi with braised endive m/c,
truffle vinaigrette 40
From the charcoal grill / Cuit sur la braise
Japanese & Blue mountain charcoal
Entrecôte “scotch fillet” 300g 60
Béarnaise or black peppercorn sauce 5
Special item
Canard à la Presse (Frederic Delaire 1890)
For two guests, roasted duck breast, seasonal garnish,
sauce of pressed duck juices
finished with Cognac and duck sauce 180
Please call the restaurant with
at least 48 hours to confirm availability
Link to video
Side options
Chargrilled broccolini,
goat’s cheese & spiced almond crumble 12
French fries,
Parmesan, garlic & rosemary 12
Gratin Dauphinois 12
Mixed green salad 12
Les desserts et fromages
Local and imported cheese
from K-Sein Fromagerie
weekly selection served with
apple jelly and fruit bread 25
72% Bitter chocolate,
hazelnut praliné fondant,
with vanilla ice cream 20
Le Savarin “Mont blanc”,
chestnut, Chantilly cream 18
Crème brûlée Paul Bocuse,
organic Tahiti vanilla bean, crispy gavotte 18
House churned Ice cream &
sorbet selection 18
Menu items are subject to change due to seasonal variation and availability
