Dinner is served Thursday to Saturday


 
 

TO STart

Oysters served au natural with mignonette – (6) 26 (12) 50
House Marinated Olives served warm – 10

 
 

ENTREÉ

Heirloom BEETROOT with goats curd and walnut crumb– 16
Chicken Liver Parfait with caramelised onion marmalade & grilled brioche– 16
TUNA Tartare with celeriac remoulade, cured egg yolk and pomme gaufrettes – 24
SCALLOP gratinés with garlic butter & herb crumb – 19

 
 
 

MAINs

Grilled King Prawns with flambé sauce au Pernod – 38
JOHN DORY Meuniére with brown butter & caper sauce – 38
Lobster Thermidor – 58
CHICKEN Coq au vin blanc - 32
Steak Frittes Minute Steak with cafe de Paris butter – 32

 
 
 

sides

Crispy Cos Wedge Salad with french vinaigrette – 12
Grilled broccoli with charred onion & lemon dressing - 12
Pomme Purée – 10
French Fries with truffle mayonnaise – 8

 
 

PLEASE NOTE:

We change our menu's frequently, please check instagram to see our latest updates.