Salade Le Très Bon

French-style summer salad; Potato, tomato, celeriac, asparagus, eggs mollet and fresh lettuce leaves all bathed in vinaigrette

Salmon Carpaccio

Carpaccio de saumon frais Thin slices of fresh salmon marinated with invigorating summer flavours; Freshly squeezed lemon juice, olive oil, star anise, chives and slivers of parmesan cheese

Chicken and local black truffle terrine with passionfruit coulis

Terrine de poulet truffée sauce passion Chicken marinated in Grand Marnier and herbs & spices, combined with elegant black truffle. Accompanied with sweet ribbons of passionfruit coulis. Served with sourdough bread and a petite salad

Snails served in the French tradition

Escargots traditionnels. Snails prepared in butter, shallots, parsley and garlic, with a flavouring surprise – Pastis from Provence! A dozen snails served lightly gratinée.; Served with sourdough bread

Truffled butter tartines and salad mesclun

Tartines de beurre truffées sur mesclun. Truffled butter on tartines bread served with a fresh salad mesclun and truffle vinaigrette

Tarte Flambée (French Pizza)

A traditional dish from Alsace composed of thin bread dough, fromage frais and covered with different garniture. Served with salad.

Tarte Flambée Nature

Fromage frais, onions, grated cheese

Tarte Flambée Traditionnelle

Fromage frais, onions, grated cheese, smoked speck

Mussels and French fries

Moules Frittes. A traditional feast from the northern French regions. Certified organic mussels from Spring Bay, Tasmania; Cooked in white wine, parsley and celery. Accompanied by the classical French fries.

Duck confit & orange sauce

A timeless French classic. Slow cooked duck confit dressed and perfumed with orange sauce. Served with garden salad and pomme duchesse.

Lamb Navarin Printanier

Tender lamb pieces, potato and carrots tournées slow cooked in a home-made tomato sauce.

Beef fillet with truffled butter & shallots confit

Filet de bœuf aux deux sauces. Allow the luxurious and flavoursome truffled butter melt slowly on your freshly cooked beef fillet. Served with seasonal vegetables and pomme duchesse.

French onion flan

Caramelised onions in a creamy and delicate flan custard, embraced by a home-made shortcrust pastry. Served with a garden salad.

Crème brûlée au marc de Champagne

You’ll enjoy the marriage of the smooth cream and the elegant marc de Champagne against the caramelised toffee crust.

Œufs a la neige – Floating island

Soft and velvety vanilla custard with floating clouds of poached meringue. A deliciously refreshing summer treat.

Crêpes Suzette Orange crêpes

The famous crêpe from Normandy région. Delicious butter crêpes are drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier.

Poire Belle Helene

The soft fragrance of a poached pear bathed in chocolate sauce and accompanied with refreshing vanilla ice-cream. French Chef Auguste Escoffier created the Poire Belle Helene in 1870, naming it after one of Offenbach's operette, La Belle Helene. lol – still a favourite in the 21st century!

Hand minced beef pattie (steak hache)

With French fries or seasonal vegetables or French pizza (tarte flambée) & salad plus vanilla ice-cream and chocolate sauce