Petite
- Freshly shucked oysters4.5 ea
- Crispy soft shell crab12 ea
- Smoked Morteau sausage croquette4.5 ea
- Citrus cured salmon15
- Petit calamar a la plancha14
- Blue fin tuna tartare16
- Chicken cigar11
- Vol au vent of Jerusalem artichokes14
- 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
- Glazed duck magret39
- Salade de carrotes29
- 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
- Rosedale Ruby Bavette (250g)37
- Rosedale Ruby Bavette (1kg)100
A Cote
- Pommes Frites8
- Steamed seasonal greens9
- 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.