Lunch served Friday to Sunday

 

 
 

TO STart

Oysters served au natural with mignonette – (6) 26 (12) 50
House Marinated Olives served warm with grilled sourdough – 10
Pickled Petite Vegetables – 10
Gravlax Canapés with pickled onion, crème fraîche on grilled brioche toasts – 14
Fromage: French cheeses with seasonal accompaniments – 26
Fresh Sliced Charcuterie with house made pickled vegetables – 26
Wagyu Bresaola | Salame Norcia | Saucisson | Prosciutto San Daniele

 
 

ENTREÉ

Mélange of Heirloom Beetroots with goats curd and walnut crumb – 16
Chicken Liver Parfait with caramelised onion marmalade & grilled brioche – 16
Chicken Pistachio & Prune Terrine with cornichons – 22
Tuna Tartare with celeriac remoulade, cured egg yolk and pommes-gaufrettes – 24
Seared Scallops with boudin noir and apple puree – 26
Roasted & Pureéd Cauliflower with date and toasted almond (V) – 22
Potato Beignets, rouille and charred leek (VG) – 19

 
 
 

MAINs

Grilled King Prawns with flambé sauce au Pernod – 38
Ocean Trout en Papillote with puffed pearl barley & Kohlrabi – 32
Puy Lentil & Blood Orange Salade with duck prosciutto – 22
Cape Grim Beef Burger with blue cheese – 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
Steamed Beans and their Pesto with confit garlic dressing & croûtons – 10

 
 

PLEASE NOTE:

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