Lunch served Friday to Sunday

 

 
 

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 onion marmalade & grilled brioche – 18
TUNA Tartare with celeriac remoulade, cured egg yolk & pomme gaufrettes – 24
SCALLOP Tartare with celery, & apple - 26

 
 
 

MAINs

Grilled King Prawns with flambé sauce au Pernod – 38
Moules (MUSSELS) et frites – 28
FLOUNDER Meuniére with brown butter & caper sauce – 32
Beer battered FLATHEAD & french fries – 27
Bistro BURGER and fries – 26
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

 
 

PLEASE NOTE:

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