Apéritifs Pre-dinner drinks & beverages Cocktails de maison Kir Royal champagne cocktail The classic French pre-dinner champagne cocktail. Méthode Champenoise and black current cassis alcoholic syrup. 15 Kir Royal a la peche de vigne Wine peach liquor and Methode Champenoise 15 Fleur Australienne champagne cocktail An Australian Wild Hibiscus Flower sits in the bottom of the champagne glass, bubbles of the Méthode Champenoise stream over the beautiful ruby flower. The flower is edible. 15 Champagne, Sparkling French Champagne GATINOIS Ay Grand Cru 120 Brut Tradition Loire Sparkling Domaine de la Taille aux Loups 66 Saumur, Loire Valley Sparkling 45 9 Traditional French apero Mythe Absinthe Traditional Recipe Elie Arnaud Denoiz 69% 15 Pastis Originated in Provence. A refreshing aniseed and liquorice flavour 14 Spirits Bourbon, Vodka, Gin, Scotch 12 Guignolet Kirsh Cherry aperitif liquor with Kirsh 12 Beers French Biere La Belle Rose blonde beer gold medal winner (6.5% a.v., 330mls) 16 Biere La Verte du Mont Blanc green beer & Genepi (5.9% 330mls) 16 Biere blanche Kronenbourg (5% a.v.330ml) hint of citrus 12 Kronenbourg 1664 (5% a.v.,330ml) 12 Beer Cocktail Amer Biere Bertrand bittersweet orange from Alsace, France 15 Beers Australian Dalgety Beer (Snowy Mountains) 9 Crown Lager 9 Cascade light 6 Non-alcoholic Diabolo French syrups & lemonade; mint or granadine 4.5 Fruit Juice: Orange, Apple, Pineapple 4.5 Sparkling water Perrier 350ml 4.5 Perrier 750ml 9 French Orangina (soft drink made from real oranges) 5 Soft drinks: coke, lemonade, orange, lemon squash 4 Lemon, lime & bitters 5 Fully licensed restaurant no BYO please
Entrées The entrées are a wonderful introduction to your dining experience. They have been specifically selected to stimulate your palate, in tune with the season and as an invitation into the world of genuine French classique cuisine. Bon Appétit! Snails served in the French tradition Escargots traditionnels Snails prepared in butter, shallots, parsley, garlic and a flavouring surprise Pastis from Provence. Six snails served lightly gratiné & with sourdough bread. (gf on request) 18.00 Chicken galantine and mango, served with cornichons and salad Galantine de volaille A traditional French recipe; deboned chicken farci with pork, chicken, veal and fresh mango, spiced with nutmeg, bay leaves and thyme. Served with cornichons and salad. (gf) 22.00 Foie gras with spice bread & petite salad Médaillon de foie gras et son pain d épices et petite salade A phenomenal entrée! Prestigious full lobe foie gras from France. Served with home-made ginger & spice bread and a petite salad. (gf on request) 28.00 Scallop and prawn terrine with sauce barigoule Terrine de st Jacques et crevettes sauce barigoule A delicate and light terrine of scallops. Served with a flavoursome and fresh barigoule sauce and artichoke. (gf) 22.00 French onion soup Soupe à l oignon gratinée. Quality onions are stewed in a tasty home-made stock and white wine. Accompanied by shredded cheese and croûtons. 20.00 Vegetarian tart tatin and petite salad Tarte tatin petite salad Tasty vegetables on a light puff pastry base. Served with local organic salad leaves. (v) 18.00 Gluten free entrees are prepared on request French style sourdough bread 4.00
Main Courses plats chauds The main dishes offer you the sort of food which takes time to prepare. Quality ingredients are sourced and where possible organic and locally grown produce is used in the preparation of the each dish. Specific stocks are made in house to enhance these dishes and their sauces. Braised pork belly, whole grain mustard sauce and crazy French salad Poitrine de porc braisée sauce à la moutarde et salade folle Pork belly slow cooked in almond milk and spices. Twice cooked with crispy skin and whole grain French mustard sauce. Accompanied with a crazy French salad; celeriac, fennel and apple. (gf) 38.00 Duck confit with griottes cherry sauce Canard confit aux griottes A classic and prestigious French dish. Duck leg confit and prepared with a refreshing, perfumed griottes cherry sauce. Served with Dauphine potatoes, pommes Dauphines. (gf on request) 38.00 Grilled beef skirt and echalotte sauce Bavette de boeuf grillée a l echalotte A French bistro classique; bavette or beef skirt steak is prized for its flavour and long fibres adding texture. Accompanied with French onion eschalotte sauce, French fries and petite salad. (gf) How would you like your bavette cooked; rare, medium or well done? 39.00 Ratatouille Clafoutis Clafoutis de ratatouille Spring vegetables; aubergines, courgettes, tomato, basil pistou with melted buffalo mozzarella cheese. (gf, veg) 29.00 Mussels and French fries Moules Frites is a serious classic in French bistros. Mussels are cooked in white wine, parsley, celery and shallots. 1kg of mussels served in a deep pot. Served with French fries, of course. (gf) 39.00 Gluten free main courses are prepared on request Pour les enfants for the children One main course (smaller serve) and dessert 30.00 Separate serves - garniture Seasonal vegetables 8 French fries 8 Green salad 8
Cheese Platter - Assortiment de fromage The French custom is to have cheese before dessert. For those who wish to observe authentique French savoir vivre, Chef Christophe has made a special selection of traditional French cheeses. Served with French-style sourdough bread & prunes macérées with Calvados. 35.00 Desserts The desserts are traditional and designed to round off your gastronomic experience, for epicurean discovery and pleasure! Bergamot crème brulée Crème brulée à la bergamot You ll enjoy the marriage of fresh bergamot and comforting smooth crème create against the caramelised toffee crust. (gf) Dark Chocolate Pot de Crème Pot de crème chocolat noir A classic French favourite since the 17th century, a love affair with chocolate is incomplete without a rendezvous with Pot de Crème. The Colonel Coupe Le colonel sorbet citron, vodka Home-made sorbet made from local organic lemons. French vodka poured over the lemon sorbet. A delightful fusion of sweet and sour. (gf) Crêpes Suzette and homemade vanilla ice cream Crêpes Suzette et glace vanille maison Delicious butter crêpes are drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier. Home-made vanilla ice-cream accompanies this fun dessert! Café gourmand Café gourmand Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut. Served with a coffee of your choice. (gf) Desserts 16.00
Digestifs Bénédictine, Chartreuse 12.00 Cointreau, Grand Marnier 12.00 Cognac VSOP 15.00 Armagnac Castarede Napoleon 15 years 15.00 Calvados Roger Groult 8 years 15.00 Eau de vie Louis Sipp Alsace, France: mirabelle, quetsche, framboise, poire, kirsch, quince, marc d Alsace 10.00 Marc de Bourgogne Jacoulot 15.00 Coffees & Teas Café crème, cappuccino, espresso, macchiato, long black, flat white, café latte 4.00 Café Correct espresso and a dash of Calvados 10.00 Camomile, peppermint, green tea, Earl Grey, English breakfast 4.00