à la maison

With Rockling, Skull Island tiger prawn, mussels, and scallop. Rouille and croutons on the side.

A 3-course hamper for two with pâté en croûte, ox-cheek beef bourguignon and chocolate gateau dessert

Chef Philippe’s signature rôtisserie chicken with black truffles, Lechefrite potatoes and truffle jus.

Confit pork belly with crispy crackle, lentils ragout, celeriac Dijonaise, BBQ sauce.

A hamper for your “zoom” get together with 4 delicious savoury items and a bottle of white wine. Buy one for yourself and buy one for your buddies!

A hamper for your “zoom” get together with 4 delicious savoury items and a bottle of red wine. Buy one for yourself and buy one for your buddies!

A 3-course vegetarian hamper with chestnut soup, pumpkin risotto, and carrot cake 

Tequila, Cointreau, fresh lime juice 100ml

Plymouth gin, vermouth, Campari 100ml

Plymouth gin, vermouth,  100ml

Grey Goose vodka 100ml

Freshly baked baguette and French butter

House made pork rillettes with pickled vegetables and toasted baguette croutons.

House made Tasmania salmon rillettes with toasted baguette croutons.

House made duck liver parfait with Cumberland sauce, rye bread toast

House cured Ora King salmon, with fennel, pickled beetroot and grain salad, and mustard vinaigrette

Pate en croute with chicken, pork, foie gras, mushrooms, pistachio & pickles

New season creamy chestnut soup.

Goat and blue cheese soufflé with blue cheese sauce.

Mayura station wagyu steak tartare served with shallots, capers, cornichons, parsley, and house made mayonnaise.

Wagyu bresaola, prosciutto, saucisson, country terrine, pork rillettes, house pickles 

With Rockling, Skull Island tiger prawn, mussels, and scallop. Rouille and croutons on the side.

Ox-cheek beef bourguignon with sautéed spätzle, carrots, mushroom and bacon

Chef Philippe’s signature rôtisserie chicken with black truffles, Lechefrite potatoes and truffle jus.

Confit pork belly with crispy crackle, lentils ragout, celeriac Dijonaise, BBQ sauce.

One of the most famous dishes by Chef Philippe.

Great to share for two people.

A Carcassonne-style cassoulet made with Toulouse sausage, pork ragout, duck confit and haricot beans

Collinson & Co 280gm tenderloin is topped with a slice of foie gras, served with potato fondant, spring onion, lardons, sauce Périgueux

Collinson & Co 280gm tenderloin, potatoes, spring onions, lardons, pepper sauce

A delicate fish dumpling with shellfish bisque and basmati rice pilaf. A specialty of Lyon.

A creamy chocolate and coffee bavarois with a praline anglaise

A rich dark chocolate slice with, nuts and a chocolate Chantilly

We slice a 250gm wheel of camembert in half and layer slices of fresh black truffle in the middle, then sandwich it closed ready for you to eat at room temperature

3 x 50gm of cheese, 1 blue, 1 soft & 1 hard, apple jelly, walnut bread 

Apple & rhubarb crumble tart served with vanilla custard on the side

Freshly baked baguette and French butter

House made pork rillettes with pickled vegetables and toasted baguette croutons.

House made Tasmania salmon rillettes with toasted baguette croutons.

House made duck liver parfait with Cumberland sauce, rye bread toast

The famous classic baked cheese cake from the Basque region. Gluten free.

The famous classic baked cheese cake from the Basque region. Gluten free.

New season chestnut & hazelnut tea cake

NV Blanc de blanc Champagne Fr

2017, Beechworth

2018 Margaret River WA

2017 pinot noir, Yarra Valley, VIC

2019 Pinot noir, Tasmania Aus

2013, Bordeaux superieur Fr

2017, Shiraz, Pyrenees Aus
{exclusively bottled for Philippe by M Chapoutier}