Entrées
Ballotine de volaille, brioche ‘maison’
Chicken ‘ballotine’ and homemade toasted brioche remoulade celeriac, and celeriac crisps
$15.50
Crème d’algues
Tasmanian wakame cream soup with local oysters tempura
$14.50
Soufflé de betteraves rouge
Roasted beetroot soufflé with greek yogurt and beetroot chips
$13.50
Sardines grillées
Grilled sardines with potato and fennel salad
$12.50
Steak tartare
Hand diced grass fed beef brandy dressing and caper mayonnaise
$15.50
Plateau de charcuterie for 2 to share
Platter of charcuterie, such as rillettes, saucisson, prosciutto and pâté - homemade and local.
$28.50
Mains
Agneau braisé á la provençale
Twice cooked lamb with zucchini purée infused with fresh basil and lamb jus herbs infusion
$27.50
Ravioles de lièvre beurre noisette
Local braised hare and wild mushrooms raviolis with brown butter dressing
$28.50
Coq au vin
Traditional burgundian dish of braised nichols rooster in red wine with potato purée, specks and mushrooms
$27.50
Confit de porc et petits légumes
Berkshire pork confit on local spring vegetables and rosemary oil dressing
$28.50
Plat du jour vegetarien
Special of the day using local organic seasonal vegetables
$26.50
Poisson du marché
Today’s fish from market - see “plats du jour”
$market price
Sides
Pain ‘maison’
Homemade bread with local cultured butter.
$5.50
Gratin dauphinois
Gratin of sliced potatoes with garlic, cream and cheese.
$9.00
Pommes frites
French fries
$7.50
Salade verte
Mesclun salad
$7.00
Broccolini aux amandes
Blanched brocolini served with toasted almonds
$8.50
Étuvé de panais
Sauteed parsnips with extra virgin olive oil lemon juice and pepperberries
$8.50
Plats du jour
Tuesday poitrine de boeuf ‘en daube’
Slow cooked marinated brisket beef, rich carrot, celery and olive sauce
$26.50
Wednesday cassoulet maison
A rich and satisfying slow - cooked casserole of beans cooked with pork and sausage.
$27.00
Additions
With duck confit + $38.00
Thursday canard aux navets
Slow cooked ‘grimaud’ duck, fresh thyme honey glazed local turnips
$28.50
Friday calamar á la ‘martégale’
A casserole of squid marinated in garlic, pernod, finished with a tomato couli, aioli dressing
$26.50
Saturday aillade d’agneau ‘arlésienne’
Garlic, onions, fines herbs, parsley and tomato deeply flavour this slowbraised lamb forequarter with potatoes
$26.50
Menu table d’hôtes
The chef’s special ‘tasting menu’ $75 per person for 5 courses Or $125 per person with selected wines. Your waiter will describe the today chef’s selection.Lunch for two
New lunch menu ‘lunch for two’ include Plats du jour and crème brûlée $29.99 per table of two Available on wednesdays, thursdays and fridays.Desserts
Crème brûlée
Classic cream and egg custard with a crunchy glazed sugar topping
$11.50
Nougat glacé au chocolat noir
Dark chocolate iced nougat and poached orange
$14.50
Sélection de sorbet maison
Our assortment of fruit sorbets
$11.50
Tarte tatin aux poires
Upside down tasmanian poached pear tart with blue vein cheese ice cream
$14.00
Les profiteroles au chocolat
Choux pastry filled with praline ice cream and hot chocolate coulis.
$17.50
Plateau de fromages cheese list
A selection from our wide range of australian and european chees
$