Petite
- Freshly shucked oysters4.5 ea
- Smoked Morteau sausage croquette4.5 ea
- Spiced cauliflower florets12
- Duck liver parfait14
- Asparagus, fresh pea salad15
- Citrus dill cured Tasmanian Salmon 15
- Grilled baby octopus14
- Glazed saltgrass lamb ribs14.5
- Pork indochine12 ea
- Jamon Serrano 30g12
Moyen
- Assiette de Charcuterie to share29
- Gitan steak tartare23
- Scallops, sauce champagne27
- Seared Tiger Prawns28
- Delice cheese soufflé26
Plat Principal
- Chicken Ballotine39
- Heirloom tomatoes 29
- Deep sea rockling Colbert34
- Fragrant farmed Barramundi 39
Beef
- Southern Ranges Le charme eye fillet (150g)34
- Southern Ranges Scotch fillet (300g)43
- Southern Ranges Eye fillet (250g)43
- Cape Grim Porterhouse (300g)42
- Rangers Valley Black Onyx Grain fed Bavette (250g)39
- Rangers Valley Black Onyx Grain fed Bavette (1kg)130
A Cote
- Pommes Frites8.5
- Steamed seasonal greens, garlic oil, smoked almonds10
- Gratin Dauphinois11
- Mixed leaf salad9
- Witlof, palm sugar, cucumber, zucchini and orange salad10
- Extra basket of bread and french butter3
Dessert
- Crème Brûlée des Voyages; ginger, cinnamon, fennel seed, Szechuan pepper, Bourbon vanilla16
- Passion for Chocolate; 64% dark chocolate mousse, whiskey caramel, pistachio ice cream16
- Apple 'Mille-Feuille'; Pink lady a la tatin, oolong and pink lady jus16
- Red Ruby; Ruby chocolate sphere, strawberry gum meringue, compressed berries, lychee sorbet16
- Pain Perdu; Toasted brioche, caramelised beurre bosc pears, milk chocolate cream, vanilla ice cream16
- 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.