Full menu
250gm Aged Eye Fillet
$58.00
Two fifty gram eye fillet served with bearnaise sauce.
Escargots a la Forestiere
$24.00
Forest mushroom cups topped with snails and a herbed garlic butter.
Salade de Betteraves au Chevre
$23.00
Roasted beetroot. Served with goats cheese with raspberry vinigerette.
Soupe a I’oignon gratinee
Onion soup.
Huites Fraiches de Tasmanie
$34.00
Natural , mornay and garlic.
Huitres Paris Go
A mixed platter. Natural , mornay and garlic.
Huitres Mornay
Tasmanian oysters grilled with a creamy cheese sauce. Natural , mornay and garlic.
Huitres a l’ail
Tasmanian oysters cooked with garlic and herbs. Natural , mornay and garlic.
Raviolis au Chevre
$22.00
Raviolli filled with goats cheese and creamy basil sauce.
Omellette aux Truffes
Black truffle omellette.
Tarte aux Poireaux
Leek tart served with salad.
Sardines Grillees
Bone Atlantic sardines with virgin olive oil.
Steak Tartare
$48.00
Hand cut eye fillet with various condiments and dash of cognac. Not served with frits.
Assiette Froide
$26.00
Combination of ocean trout, pate, and terrine.
Pate de Foie de Volailles
Chicken liver pate.
Truite d’ocean Marine
$27.00
Cured ocean trout marinated in dill, pernod, lemon, and olive oil.
Rillettes de Porc
Rustic pate made from pork belly.
Terrine de Campagne
House made Pork and Veal Terrine.
Steak Frites Salade
$51.00
Minute steak served with salad.
Goujons de Poisson au Tartare
$40.00
Fish in beer batter with tartare sauce.
Salade Verte
$12.00
Green Salad.
Salade de Roquefort
Butter lettuce, roquefort cheese with a walnut oil and champagne vinegar dressing.
Salade de Tomates
$19.00
Slices of tomato served with olives and basil dressing.
Wild Ocean Barramindi Fillet
$49.00
With scallops served with vegetables.
Baked Baguette
$15.00
Classic baguette with a crusty exterior and soft, airy centre.
Frites
$14.00
Crispy, golden fries served alongside your meal.
Vegetables
$17.00
Fresh seasonal vegetables.
Fromages
$28.00
Assortment of artisanal cheeses.
Creme brulee
Caramalised cognac and vanilla cream.
Tarte aux Pommes
Hot thin pastry apple tart served with ice cream.
Pudding aux Figues
Fig pudding served with rum and raisin ice cream. Topped with butterscotch sauce.
Oeufs a la Neige
Meringues served with creme anglaise.
Tarte au citron
Caramelised lemone tarte.
Duo de Mousses au Chocolate
Dark and white chocolate mousse.
