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

Mélange of Heirloom Beetroots 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 pommes-gaufrettes – 24
Seared Scallops with boudin noir and apple puree – 26

 
 
 

MAINs

Grilled King Prawns with flambé sauce au Pernod – 38
Lobster Thermidor – 56
Ocean Trout en Papillote with puffed pearl barley & Kohlrabi – 32
Duck Breast with sweet potato foie gras puree, confit garlic and Illawarra plum jus – 32
Short Rib Beef Bourguignon with roast vegetables – 46
Steak Frittes Minute Steak with cafe de Paris butter – 32

 
 
 

sides

French Fries with truffle mayonnaise – 8
Crispy Cos Wedge Salad with french vinaigrette – 12
Steamed Beans and their Pesto with confit garlic dressing & croûtons – 10
Pomme Purée – 10
Roasted & Spiced Cauliflower with date pureé and toasted almond – 22

 
 

PLEASE NOTE:

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