Petite
- Freshly shucked oysters4.5 ea
- Mooloolaba jumbo prawn8 ea
- Crisp croquette aioli4.5 ea
- Citrus cured salmon15
- Petit calamar a la plancha14
- Refreshing crab salad16
- Chicken cigar11
- Zucchini flower farci10 ea
- Duck liver parfait14
- Tea salt baby beet salad15
- Pork Indochine12 ea
- Glazed saltgrass lamb ribs14
- Jamon Serrano 30g12
Moyen
- Assiette de Charcuterie to share29
- Gitan steak tartare22
- Scallops, sauce champagne25
- Seared marinated tiger prawns28
- Delice cheese soufflé25
Plat Principal
- Three pepper duck magret39
- Nicola potato and Beaufort terrine34
- Deep sea rockling Colbert33
- Fragrant wild Groper38
Beef
- Southern Ranges Scotch fillet (300g)38
- Southern Ranges Le charme eye fillet (150g)32
- Southern Ranges Eye fillet (250g)42
- Cape Grim Porterhouse (300g)39
- Cape Grim Scotch fillet (300g)42
- Cape Grim Bavette (250g)35
- Cape Grim Bavette (1kg)90
A Cote
- Pommes Frites8
- Steamed seasonal greens, lemon olive oil9
- Gratin Dauphinois10
- Mixed leaf salad8
- Witlof, palm sugar, cucumber, zucchini and orange salad9
Dessert
- Crème Brûlée des Voyages; ginger, cinnamon, fennel seed, Szechuan pepper, Bourbon vanilla16
- Apple & salted caramel crumble; vanilla ice cream16
- Délice de chocolat & caramel; caramel & tonka mousse, dark chocolate cream, passionfruit gel, chocolate ice cream16
- Cheesecake; chèvre cheesecake, lemon & anise curd, citrus segments, mandarin coulis, yoghurt sorbet16
- Mont Blanc; meringue sphere, chestnut & mascarpone chantilly. 16
- Selection of Cheeses (3 cheeses)27
LE MENU DU DIMANCHE (SUNDAY SET MENU)
- 4 courses50
- 5 courses60
- Our full a la carte menu is also available.