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Warm “La Luna” goat’s cheese with new season fig, Pedro Ximenez
glaze 18.00
Green lip Abalone with carrot & zucchini julienne, shitake
mushroom and a fragrant broth 25.00
Freshly shucked Coffin Bay Oysters with French échalote dressing
3.50 ea
Joselito Ibérico jamón de Bellota with toasted
sourdough (30 grams ~
29.00) (50grams ~
48.00)
Duck liver parfait served with witlof, pear and coriander salsa
18.00
Classic braised tripe Nicoise with aioli and sourdough
toast 17.00
La terre, la mer, et le jardin. A selection of
entrées from the land, the sea & the garden
for two to share 38.00
Roasted whole local baby snapper with hand cut fries, green
salad and the real tartare sauce 35.00
Grilled King fish fillet with roasted fennel, warm bouillabaisse
vinaigrette and Crystal bay prawns 36.00
Wild barramundi fillet with globe artichoke, slow cooked pork
belly & truffle- infused sauce 37.00
Risotto des Alpages: Risotto of three mountain cheeses
30.00 (with fresh Tasmanian Truffle shavings, add
$15)
Roasted free-range chicken leg stuffed with chestnuts, pancetta
& sage, parsnip purée 35.00
Seven-hour leg of lamb with Wild mushroom and potato pavé,
glazed baby carrots 36.00
1824 char-grilled porterhouse steak with beurre café de
Paris
& pommes frites 36.00
Brussel sprouts with chestnuts & lardons 10.00
Sautéed broccoli with almonds & lemon juice
9.00
Pommes frites 8.00
Mixed green salad, walnut dressing 9.00
House-made Sorbets 12.00
Classic Vanilla Crème Brûlée 13.00
Almond & vanilla millefeuille served with rhubarb compote
17.00
Hot chocolate soufflé with caramel au beurre salé ice cream
20.00
Dessert Platter to Share 35.00
Selected Cheeses from various French regions (see our blackboard)
20.00
…. a larger plate to share 38.00
Plate of 3 petits fours of the day 12.00
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