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 $69pp.

*items that are asterisked have an extra charge if ordered as part of set price menu.


Duck Liver Pate$18.00
green pepper corn & port jelly

Calamari $18.00
deep fried, tossed in salt and pepper with garlic aioli

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

Pork Belly$19.00
slow cooked, grilled to order served crispy & Tender, on soy reduction, chilli & coriander

Salmon Gravalax$18.00
served on green leaves, Spanish onion, lemon oil

Snails in the shell (12)$18.00
in the shell with garlic parsley butter.

Octopus & Baby Squid$18.00
with pickled vegetables, lemon pepper & greek feta

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

Potato Gnocchi$18.00
Home made gnocchi with aged parmesan cheese tossed in rich cherry tomato & vegetable salsa

French Goat’s Cheese $18.00
With red wine poached pear.


All mains served with complimentary steamed vegetables.

Coq au vin$37.00
Boneless chicken slow cooked w bacon, onion, garlic, and mushrooms in a rich red wine sauce.

Filet Mignon (250gm+)*$49.00
Manning Valley Grass fed Tenderloin wrapped in bacon, served with medley of exotic mushrooms and demi sauce.
(extra $5 if part of set menu)

Kangaroo Fillet (rare only)$37.00
native plum glaze.

Wagyu Rump Steak (250gm+ MSA)$47.00
grain-fed at Whyalla served with green pepper sauce.
(no extra if part of set menu)

Pork Fillet$37.00
Sous-vide & finished w Dijon mustard cream sauce, & topped with crispy shallots & bacon.

Lamb & Rigatoni$37.00
Slow cooked boneless lamb with Mediterranean herbs & spices topped with parsley & aged parmesan.

Duck Breast*$47.00
Muscovy Duck from Grimaud Farms Sous-vide & pan finished, cubed cut and served in cassis, sweet & sour cherry sauce.
(extra $5 if part of set menu)

Atlantic Salmon Fillet$37.00
sous-vide to pink, infused w basil, lime zest & a touch of chill

Wagyu Fillet Steak (250gm + MS7)*$60.00
Grain-fed at Whyalla served with veal & red wine reduction glaze.
(extra $20 if part of set menu)

House Speciality

Lamb Shoulder$82.00
14 hrs slow cooked (for two).
Slow cooked, herb crusted, served with tzatziki and side of rosemary & garlic sauce. (Also part of 3 Course Set Menu.)


Baguette with Olive Oil$4.50

Green Leaf Salad, Vinaigrette$8.00

Creamed Potato with truffle butter$10.00

Garlic Bread$4.50

Beer Battered Chips$8.00

Sweet Potato Wedges$10.00


Vanilla Bean Pannacotta$17.00
with mixed berry compote

Crème Brulee$17.00


Blue Vein Baked Cheese Cake$17.00

with croutons.

Rich Chocolate Mousse$17.00

Classic Crème Caramel$17.00

All cards incur a 2% surcharge.

Trading Hours

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


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