OUR FOOD

Freshly shucked oysters served chilled with a bright champagne mignonette and fresh lemon. Clean, refreshing and elegant - a classic way to start the evening

Goat's cheese croûte served warm and creamy, finished with chopped pistachio, honey, chives and a light touch of truffle oil. Served with a petite salad for freshness and balance

A classic double-baked cheese soufflé, light and golden on top with a rich, creamy center. Finished with sauce Mornay and served with a rocket salad, caramelised onion and olive jam

Traditional French onion soup made with slowly caramelised onions in a deep, savoury broth, topped with a toasted Gruyère cheese croûton and baked until golden

A traditional Niçoise-style caramelised onion tart with anchovies, Niçoise olives and thyme. Savoury, rich and full of classic French coastal flavour

150gm artisanal spelt sourdough loaf, slow fermented for 48 hours, baked fresh and served with a rich whipped salted butter folded with fresh chives

Tender beef cheek slow-braised in red wine until rich, soft and deeply flavoured. Served with silky pommes purée, smoky lardons, mushrooms, vegetables and a glossy red wine jus. A true French winter classic

Duck leg slowly cooked until tender and served with crushed celeriac, citrus flavoured French lentils cooked with chorizo, pickled shallots, dried cranberries and a fragrant jus

Chicken breast filled with smoked ham and Gruyère cheese, crumbed and fried until golden and crisp. Served with shoestring fries, petite salad and classic Béarnaise sauce on the side

Slow-braised lamb shoulder cooked until tender with mushrooms, onions, lardons and vegetables, served with silky pommes purée and a rich lamb jus

Golden puff pastry filled with a comforting blanquette of winter vegetables in a light cream and herb sauce. Finished with a delicate red capsicum essence and fresh chives

All plancha dishes are served with watercress and shallot salad, and a fresh lemon wedge. Garnitures may be ordered separately. For dairy-free preparation, please ask your server.

A generous 300g Scotch fillet cooked on the plancha to your liking. Full-flavoured and juicy

A tender 300g porterhouse grilled on the plancha and finished in classic bistro style

rich, buttery and flavoured with tarragon

deep, glossy and savoury

creamy peppercorn sauce with a warm, peppery finish

180g barramundi cooked on the plancha until crisp-skinned and delicate, with moist, flaky flesh

180g salmon cooked on the plancha until golden on the outside and tender within

light, silky and buttery, gently perfumed with saffron and finished with cream for a refined seafood-style sauce

lemon, caper and parsley compound butter, adding brightness, richness and a savoury finish

a light red capsicum essence with olive oil, herbs and a touch of acidity. Sweet, bright, aromatic

Silky, buttery potato purée finished with thyme, rosemary and a gentle hint of garlic

Crisp shoestring fries tossed with sea salt and a light touch of truffle oil, served with creamy truffle aioli for dipping. Rich savoury and perfect to share

Creamed spinach gently cooked with garlic, white wine and cream. Rich, smooth and comforting

Fresh garden leaves dressed with a bright lemon and Dijon vinaigrette. Light, crisp and refreshing

French green beans tossed with caramelised onions, butter and parsley. Simple, savoury and elegant

A selection of French and local cheeses served with seasonal condiments and crisp lavosh. Perfect to finish the meal or share with wine. Please ask your friendly waiter for tonight's selection

Warm caramelised winter pear tarte Tatin with buttery pastry and lemon crème fraîche. Sweet, golden and comforting

A smooth Baileys crème brûlée finished with a crisp caramelised sugar crust, lime meringue kisses and fresh berries

Crisp baked Madagascar vanilla meringue served with macerated berries. Light, airy and beautifully French

Silky & smooth baked 70% cocoa chocolate, passionfruit jelly and a crunchy hazelnut praline