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Roasted beetroot salad with goats curd, green beans &
zucchini flower 18.00
Freshly shucked South Australian oysters: natural
2.80 ea,
OR with vodka, ginger & lime
granité 4.00
ea
Hiramasa kingfish ceviche with a soy &
mirin dressing, salmon pearls 20.00
Slow-cooked green lip abalone served with and crispy confit pork
belly,
raspberry vinegar glaze 24.00
Carpaccio of air dried wagyu beef with pickled mushrooms
“à la grecque” 22.00
La terre, la mer, et le jardin. A selection of
entrées from the land, the sea & the garden
(for two to share) 38.00
Pan-roasted local snapper fillet with a Spring vegetable &
tarragon salad, barigoule
vinaigrette 32.00
Tuna tartare with confit tomato tart, smoked capsicum cream
& white anchovies 36.00
A Frenchified veal “burger” caillette style with pommes
Maxim, crispy pancetta & spicy tomato
syrup 32.00
House-made linguine with a warm ratatouille vinaigrette, broad
beans, parmesan shavings &
basil 28.00
Marinated & barbeque loin of lamb with globe artichoke &
asparagus, dried fruit Middle Eastern
style 35.00
300 gram porterhouse steak with condiments & pommes frites
34.00
400 gram aged beef rib eye with Nicola potato pavé, bordelaise
sauce & bone marrow 48.00
~ OR ~ 900 grams for two to share
95.00
Cherry tomato salad with capers &
shallots 8.00
Sautéed spinach 8.00
Pommes frites 6.50
Mixed green salad with walnut vinaigrette
7.00
"Iles Flottantes" with crème anglaise, pistachio & chocolate
sorbet 17.00
House-made Sorbets 12.00
Classic Vanilla Crème Brûlée 13.00
Fresh strawberry salad with almond crumble & strawberry sorbet
17.00
Dessert Platter to Share 35.00
Selected Cheeses from various French regions (see our blackboard)
18.00
…. a larger plate to share 35.00
Plate of 3 petits fours of the day 10.00
[last updated 13 November 2008]
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