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White asparagus Vichyssoise with potato sable & flying fish
roe 18.00
~ OR ~ with sturgeon caviar
from Bordeaux 30.00
Woodside goats cheese curd on toasted brioche with pickled pear,
prosciutto & beetroot salad 18.00
Crystal bay prawns tempura with sushi rice, apple, celery &
wasabi cress 20.00
Freshly shucked Coffin Bay (SA) oysters ~natural
3.00 ea
~ OR ~ with vodka, ginger & lime
granité 4.00 ea
Kingfish ceviche with cucumber, ruby grape fruit jelly and
Espelette pepper 20.00
Kitchen charcuterie selection and its condiments
20.00
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 tomato “tarte Tatin” with zucchini beignet and a spiced
tomato gazpacho 34.00
Grilled yellow fin tuna fillet Nicoise with basil scented kipfler
potatoes and tapenade 40.00
Seared local snapper fillet with grain salad, fennel confit and
citrus dressing 38.00
Fish & shellfish with spiced bouillabaisse jus,house made
linguine, vegetables and fresh samphire 38.00
Roasted baby goat with goats cheese stuffed zucchini flower
fritters and eggplant relish 45.00
Hand cut eye fillet steak tartare with house made fries &
watercress salad 38.00
Char-grilled 1824 scotch fillet steak with shallots,
cornichons & mustard relish, pommes frites
38.00
Pommes frites 9.00
Mixed green salad, French dressing
9.00
Green asparagus salad with walnut dressing
10.00
Sauteed baby spinach 9.00
House-made sorbets 14.00
Classic vanilla Crème Brûlée 14.00
Dark chocolate parfait with burned meringue, spiced genoise
& hazelnut soil 20.00
Honey croustillant foam cigar with blood orange sorbet
18.00
Dessert platter to share 38.00
Petits Fours:
Quince Pates de fruit, Cannelé Bordelais, Chocolate Truffle,
Strawberry Marshmallow 4.00 ea
Selected cheeses from various French regions (see our
blackboard) 20.00
…. a larger plate to share 38.00
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