À la Carte
À la Carte
Complementary bread and butter, choice of two sides.
Prices are per item and GST inclusive. Any desirable changes to items can be discussed directly with our chefs, including gluten-free, vegetarian, and allergy considerations. Items are subject to change based on availability and season.
For a more convenient option, we offer a drop-off service with all necessary instructions. For an enhanced experience, Head Chef Julien is available at $125/hour (minimum of 4 hours), including cooking, plating, and cleaning. Wait staff can be provided at $350 for 4 hours, covering food service, drink pouring, and cleaning.
Adding some Canapés is highly recommended. See our Canapés menu for options.
GF: Gluten Free
V: Vegan
DF: Dairy Free
Options
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Beef Tartare: Hand-cut beef, 63-degree egg, cornichon, shallot, parsley, Dijon mustard, baby capers (GF option)
Assiette d’huîtres: Half dozen freshly shucked Pacific oysters, red wine vinegar, and shallots (GF)
Rillettes de saumon: Tasmanian salmon rillettes, lemon, dill, and baby capers topped with gravlax on toast (GF option)
Pâté de foie de poulet: House-made chicken liver pâté port wine gelée with cornichons, pickled onion and sliced baguette (GF option)
Salad de chèvre: Caramelized Yarra Valley black goat cheese toasts with honey, salad, fresh pear, roasted walnuts, and Dijon mustard dressing (GF option)
Escargots: 1/2 dozen snails poached in court bouillon, roasted with confit garlic and persillade butter, served with sliced baguette (GF option)
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Coq au Vin: Slow-cooked, marinated, free-range chicken thigh fillet in red wine sauce with speck, potatoes, carrot, garlic, celery, tomato, thyme, and bay leaves, served with butter coquillettes or Paris mash (GF option)
Canard à l’orange: Duck breast rosé with Paris mash and orange jus (GF option)
Bouillabaisse: Bisque with mussels, barramundi, scallops, prawns, potatoes, croutons, and saffron aioli "Rouille" (GF)
Beef Bourguignon Lasagne: 8-hour braised beef cheek Bourguignon lasagne (GF)
Fillet de boeuf gratin dauphinois à la truffe: Eye fillet cooked sous vide, served medium-rare with black truffle gratin dauphinois, grilled asparagus, and black pepper sauce, flambéed with cognac (GF)
Barramundi poêlée sur purée de chou-fleur, sauce vierge: Pan-fried barramundi, grilled asparagus, cauliflower purée, sauce vierge (GF)
Gnocchis aux petits légumes: Pan-fried house-made gnocchis, tossed with baby spinach, mushrooms, peas, shaved parmesan, and cream with truffle oil (GF option)
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Green beans: With butter, parsley, and garlic (GF)
Ratatouille: (+$3) (GF)
Mesclun salad: With Dijon dressing (GF)
Gratin Dauphinois: (GF)
Paris Mash : (GF)
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Chocolate mousse: Dark Belgium chocolate with Chantilly and gaufrette (GF)
Tarte Tatin et sa crème fraîche: Caramelized apple tarte served with crème fraîche
Crème cuite à la fleur d’oranger et vanille, compote de rhubarbe: Infused orange blossom and French vanilla bean panna cotta with rhubarb compote (GF)
