LUNCH & DINNER MENU

Tuesday-Saturday Lunch & Dinner

 Menu

Available Tuesday-Saturday, Lunch and Dinner

To Start

Garlic Bread $6

Tapas Share Plate $40

Four different tastes and textures which change with Chef’s inspiration.

Share Charcuteries Board $40

My handmade Pate, Terrine and Rilettes served with Celeriac and Truffle Remoulade.

Entrees

Snails Bordelaise $26

Set on a leek compote and covered with a Pernod emulsion

Salmon with Lentils $26

Braised with shallots and white wine, served on green lentils smothered with a Beurre Blanc

House Charcuteries Board $25

My handmade Pate, Terrine and Rilettes served with Celeriac and Truffle Remoulade.

Sardine Escabeche $25

Fremantle sardines cooked in a Spanish way called Escabeche with carrot, onion, garlic, chilli, olive oil and vinegar served on steamed potato with the cooking dressing.

Seafood Crepe $28

Gratinee snapper, prawns, mussels and mushrooms in a white wine and seafood sauce folded in a crepe and served glazed.

The Humble Potato and the Truffle $25

Steamed jacket potato, served with shallot and Truffle sour cream, garnished with a Julienne of flat peas, white mushroom and black Truffle, drizzled with our York Olive Oil, sea salt and black pepper

Mains

Duck Confit $35

French provincial dish Duck Confit served on sauteed potato with a duck emulsion.

The Classic Beef Cheek 1991 $38

 The speciality of the house, served with potato mash.

Chorizo and Porcini Risotto

A classic dish – but try Chef’s version! Ask your waitperson for today’s special.  Vegetarian option available.

Pork Loin $36

Prime pork loin marinated in olive oil with garlic, pan seared, served with calvados, mustard and cream on a potato mash.

Fillet of Local Fresh Snapper $37

Braised with finely diced shallots, mushrooms, Nolly Pratt and cream, served gratinee with a steamed potato

Basket of sliced French Baguette $6

Side Vegetable or Side Salad or Hand cut Chips $9

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