{ management cannot guarantee meals without traces of allergy items }Public Holidays will incur a 15% surcharge

Potage St Germain – creamy split pea & leek soup with croutons and crème fraiche ...... 16

Tarte Tatin aux Légumes – leek & zucchini pie, squash, toasted pepitas, pecorino salad, balsamic reduction (v) ..................................................................................... 22

Steak de Chou Fleur – cauliflower steak, eggplant caviar, glazed carrots, pomegranate glaze, herb salad (ve) ................................................................ 26

Spaghetti aux Artichauds – roasted artichokes, peas, baby spinach, heirloom tomato & romesco (ve) ................... .......................................................................... 26

Pan fried Gnocchi – heirloom tomato, peas, fresh basil, toasted almonds, pecorino, roast tomato coulis (v) .............................................................................................. 26

Végétalien Burger – spicy black bean & herb patty, avocado, tomato, iceberg lettuce, walnut & coriander pistou (ve) ...................................................................... 22

Sautéed Greens – green beans, snow peas, broccolini, olive oil (ve) ................................... 10

Roast Cauliflower Salad – orange, pea tendrils, toasted almond, pomegranate dressing (ve) .................................................................................................. 8

Charred Corn – olive oil, fresh herbs (ve) ................................................................................. 8

Semi-sourdough Baguette – 2olive oil or French butter

Fresh Garlic & Herb Focaccia – 6

Warm Pendleton Olives marinated in citrus & fennel seeds (v) – 8

Roast Cauliflower & Chive Hommus (v) – 16sweet potato crisps, pickled vegetables, croûtes

Fruit and Grain Slice – berry coulis, sorbet (ve) ..................................................................... 12

All desserts on the main menu are vegetarian.

DESSERT

VEGETARIAN & VEGAN

Warm Pendleton Olives marinated in citrus & fennel seeds (v) – 8

Oysters (minimum 3)– Natural, shallot vinaigrette – 3.0 ea– natural, tomato & basil - 3.5 ea– Kilpatrick – 3.5 ea

Charcuterie – 20 Parma handcrafted cured meats, comté cheese, pickled vegetables, GF croûtes

Roast Cauliflower & Chive Hommus (v) – 16sweet potato crisps, pickled vegetables, GF croûtes

Chicken Liver Pâté – 16 salade de saison, apple & cranberry chutney, GF croûtes

Rillette de Saumon – 18 salmon rillette, salade de saison crème fraiche, GF croûtes

Sauce – 2 gravy, mushroom, pepper, Béarnaise,

Café de Paris, Beerenberg mustard

Sautéed Greens – 10 green beans, snow peas, broccolini, garlic butter

Roast Cauliflower Salad – 8orange,

pea tendrils, toasted almond,

pomegranate dressing

Charred Corn – 8Café de Paris butter sauce, fresh herbs

VEAU Fleurieu Peninsula

Veal Cutlet Parisian peas,

confit potatoes, salsa verde

300gm – 32

BOEUF

Black Angus Scotch Fillet

Gribiche potato salad,sautéed broccolini,

Béarnaise sauce

350gm – 38Potage Saint Germain – creamy split pea & leek soup, crème fraiche, pancetta crisps, GF toast, French butter .................................................................................. 16

Mouclade au Saffran – South Australian mussels, saffron cream broth, GF bread, pommes paille (300gm / 1kg) ............... ......................................................... 20 / 36

Poussin Fumé au Foin – hay smoked butterflied spatchcock, roast artichoke,red capsicum romesco, confit potatoes , tarragon jus ........................................................... 32

Agneau à l’épice Vadouvan – charred vadouvan spiced lamb backstrap, eggplant caviar, caramelised heirloom carrots, herb & goat cheese salad, pomegranate molasse ............... 34

Confit de Canard à L’orange – confit duck maryland, vegetables de saison, confit potatoes, orange sauce .................................................................................................. 32 Joue de Boeuf Bourguignonne – braised beef cheek bourguignon, pork lardons,pearl onions, mushrooms, carrots, pommes mousseline, red wine reduction...................... 32 Papillote de Barramundi – baked barramundi, fennel, asparagus, onion, tomato, green beans, confit potatoes, herbs, pernod & caper butter ...................... 34

Steak Frites – 300gm MSA sirloin, chips, pickled cucumber & heirloom radish salad,vinaigrette, herb butter (w/ sauce +2) ..................................................................................... 30

Prawn & Barramundi Curry – baby spinach, curry leaf, chilli, cream, pilau rice, tomato basil jam, lime wedge and pappadum ......................................................................... 28

*

Marquise au Chocolat – chocolate ganache semifreddo, sablé biscuit,vanilla ice cream, flambéed pineapple .............................................................................. 12

Panna Cotta à la Framboise – raspberry panna cotta, almond tuille, mixed berry compote, berry coulis ............................................................................................ 12 Crème Brûlée – freeze dried raspberries .................................................................................. 12

{ management cannot guarantee meals without traces of allergy items }Public Holidays will incur a 15% surcharge

GLUTEN-FREE MENUPlease speak to a staff member for options if you are Coeliac