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


Entr
ées / 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