a la carte Menu

Inspiration for the food and design comes from a modern interpretation of the many famous bistros that populate Paris. There has been a resurgence of interest in simple bistro cooking in Paris as locals turn away from expensive and over complicated cooking in formal restaurants to return to the basics of French cuisine

 Set Menu Option available
- Choose any 3 courses (entrée, main & dessert). All three courses must be ordered at the same time.
Price is $73pp.

SET MENUS ARE NOT AVAILABLE WITH ANY OTHER OFFER OR PROMOTION.
*items that are asterisked have an extra charge if ordered as part of set price menu.

Entree

Duck Liver Plate

green pepper corn & port jelly.
$ 19.00

Snails

in the shell with garlic parsley butter.
$ 19.00

Calamari

deep fried, tossed in salt and pepper
$ 19.00

Lamb Brains

pan fried & finished w caper, parsley lemon butter.
$ 19.00

French Goat’s Cheese Salad

and baguette toast.
$ 19.00

Potato Gnocchi

light gnocchi with aged parmesan cheese tossed in rich cherry tomato & vegetable salsa.
$ 19.00

Scallops*

large Canadian scallops seared & served on ,eggplant &red pepper relish (extra $4 if part of set menu).
$ 25.00

King Prawns*

sizzling with roasted garlic, butter & v olive oil
(extra $4 if part of set menu).
$ 25.00

Mains

All mains served with complimentary steamed vegetables.

Atlantic Salmon

sous-vide to pink, infused w basil, lime zest & a touch of chill.
$ 39.00

Beef Bourguignon

a long slow cook & prime ingredients.
$ 39.00

Coq Au Vin

chicken slow cooked w bacon, onion, garlic, and mushrooms in a rich red wine sauce.
$ 39.00

Lamb Shoulder (For 2)

14 hrs slow cooked, herb crusted, served w tzatziki and side of rosemary & garlic sauce (also part of 3 Course Set Menu).
$ 88.00

Kangaroo Fillet

“Black & Blue” served rare only With native plum sauce.
$ 42.00

Wagyu Rump

wagyu beef, grilled with a hot & spicy green pepper corn sauce.
$ 49.00

Venison Steak (rare only)

marinated with port & juniper berries Seared, sliced & served w port reduction sauce.
$ 49.00

Duck Al Orange *

muscovy Duck breast sous-vide & pan finished classic semi-sweet orange sauce. (extra $5 if part of set menu)
$ 49.00

Filet Mignon*

manning valley grass fed Tenderloin wrapped in bacon, served with medley of exotic mushrooms, and demi sauce. (extra $5 if part of set menu).
$ 49.00

Wagyu Fillet * MS 7+

grain-fed at Wyalla served with veal & red wine reduction glaze. (extra $20 if part of set menu)
$ 65.00

Sides

Baguette w Olive Oil

$ 4.50

Garlic Bread

$ 4.50

Green Leaf Salad, Vinaigrette

$ 8.00

Beer Battered Chips

$ 8.00

Sweet Potato Wedges

with sweet chilli sauce.
$ 10.00

Creamed Potato

with truffle butter.
$ 10.00

Desserts

Crème Brulee

$ 19.00

Rich Chocolate Mousse

$ 19.00

Classic Crème Caramel

$ 19.00

Pavlova

$ 19.00

Sticky Date Pudding

$ 19.00

Brie

$ 19.00

Vanilla Bean Panacotta

with mixed berry compote.
$ 19.00

All cards incur a 2% surcharge.

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Trading Hours

Lunch: Tue to Fri from 12pm
Dinner: Tue to Sat from 6pm
Sun & Mon: Private Functions only (please enquire)

Contact

118 Alexander Street
Crows Nest NSW 2065
Phone: (02) 9439 3707