French onion soup.  Quality onions are stewed in a tasty home-made stock.
Accompanied by shredded cheese and croûtons.
  Velvety fish soup.  Fillets of red & white fish blended with exotic spices. Accompanied
by rouille, shredded cheese and croutons.
  Snails served in the French tradition.  Tender snails prepared in butter, shallots, parsley and garlic – with a flavouring surprise – Pastis from Provence. A dozen snails served lightly gratinée. Served with French bread.
  An assiette plate of home-made pork rillettes and pâte de campagne.  French timeless classic delicacies. Both the rillettes and pâte are made with unique spices and herbs – the texture is smooth and the flavour indescribably pleasant. Served with French bread.
  Traditional leek flan.  Light and flavoursome served with garden green salad.
  Duck Foie Gras.  This highly prized delicacy is presented with a gelée of French muscat wine, on a bed of green garniture ribboned with a walnut oil and raspberry vinaigrette. Served with French bread.$32.00
Fish blanquette.  Fresh fillets of snapper cooked on a bed of aromatic herbs and onions, drenched in white wine, lemon juice and fish stock. A touch of cream creates a sumptuous sauce.
  Beef bourguignon.  The classique dish from Burgundy. Prime beef Bourguignonne marinted and cooked in a red wine sauce, with mushrooms. A strong hearty dish.
  Veal ragout with olives.  The flavours of Provence! Tender veal cooked in fresh stock, with olive oil and garlic, garden tomatoes, big green olives and fresh herbs.
  Braised venison.  Marinated in red wine and aromatic herbs. The tender venison is bathed in a veneur red wine sauce spiced with chocolate! Served with seasonal pears poached in red wine.
  Rabbit ragout with cèpe mushroom.  A classic French delicacy. Slow-cooked in sauvignon blanc and fresh stock. Finished with a flavoursome creamy sauce of cèpe mushroom and Armagnac.
  Cheese fondue Savoyarde.  Selected cheeses fondue in white wine, fine herbs and spices. A feast of croûtons, charcuterie, potato, green salad and condiments accompany this convivial dish. Served in a cast iron fondue pot. For a minimum of two people. Please allow 30 minutes for preparation.$35.00 per person
  A hearty classic from Languedoc. A fragrant bean sauce cooked in a stew pot marries the garnish of meat; duck confit, pork, lamb and Toulouse sausage.
For a minimum of two people. Please pre-order this dish a minimum of 2 days in advance.$35.00 per person
All main courses are served with a seasonal vegetables.
Children can choose a main meal small portion and a dessert.
Orange Crêpes.  The famous crêpe from Normandy region. Delicious butter crêpes are drenched in a thick syrup made from caramelised fresh orange zest and Grand Marnier. Icecream accompanies this fun dessert!
Passionfruit crème brûlée.  You’ll enjoy the contrast of the astringency of the passionfruit in the cool smooth cream against the caramelised toffee crust.
Chocolate mousse.  Smooth, fluffy and light, best describes this famous french dessert. Be tempted to indulge in a truly sumptuous experience.
Home-made tarte.  Using seasonal fruit.
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