CHAMPAGNE Perrier-Jouet Grand Brut Non Vintage

CHAMPAGNE
Perrier-Jouet Grand Brut Non Vintage.....................................25 /150
Mumm Rose Cordon Rouge Non Vintage ............................... 30 /180
SPARKLING WINE
2010 Mount Langi Ghiran ‘Cuvee Guillaume’ Blanc de Blanc VIC....17 / 85
WHITE WINE
2012 Crawford River Riesling ‘Young Vines’ VIC......................14 / 70
2013 Quealy Pinot Gris VIC......................................................13 / 65
2012 Gembrook Hill Sauvignon Blanc VIC................................13 / 65
2010 Toolangi ‘Estate’ Chardonnay VIC...................................15 / 75
2009 Elgee Park Viognier VIC..................................................13 / 65
2011 Domaine de la Grenaudiere Muscadet FR.......................11 / 55
2012 Domaine Bruno Sorg Riesling FR....................................17 / 85
2012 Domaine Vacheron Sancerre FR......................................19 / 95
2012 Domaine Patrick Piuze Chablis FR ..................................17 / 85
2011 Domaine Pichot ‘Coteaux de la Biche’ Vouvray FR..........14 / 70
2011 Kientzler Gewurztraminer FR..........................................17 / 85
2011 Mount Mary Chardonnay VIC................................................ 180
ROSÉ
2012 Château Minuty ‘Côtes de Provence’ Rosé FR..................14 / 70
RED WINE
Freshly shucked oysters with
shallot and red wine vinegar....................3.50 each
Soup of the day................................................... 18
Onion soup......................................................... 16
Country-style terrine........................................... 20
Charcuterie plate................................................. 24
Duck saucisse with ginger and coriander,
white bean and cauliflower................................. 20
In-house smoked salmon with
dill cream and toasted brioche............................ 25
Steak tartare with pommes gaufrettes................. 24
Pork and duck rillettes with pickled onions.......... 25
Escargot persillade.............................................. 24
Mussels marinières.............................................. 23
Beetroot tart, confit of onion,
Meredith goat’s fetta and horseradish................. 18
Salad Niçoise with rare Yellow Fin tuna............... 24
King salmon tartare, cucumber gazpacho
and smoked oyster cream................................... 28
Blue swimmer crab salad, avocado,
cucumber and coriander..................................... 24
Salad of braised autumn vegetables
with pistachio pesto and soft egg........................ 18
Twice baked soufflé with Roquefort sauce........... 18
2010 Curly Flat Pinot Noir, VIC.................................................19 / 95
2012 Punt Road Merlot VIC......................................................14 / 70
2009 Sally’s Hill Cabernet Franc VIC........................................13 / 65
2012 Mount Langi Ghiran ‘Cliff Edge’ Shiraz VIC.....................13 / 65
2010 Balgownie Estate Cabernet Sauvignon VIC......................18 / 90
2013 Domaine du Vissoux ‘Les Griottes’ Beaujolais FR............13 / 65
2011 Château de Citeaux Bourgogne FR..................................14 / 70
2012 Delas ‘Saint-Esprit’ Côtes du Rhône FR............................12 / 55
2009 La Bastide Dauzac Margaux Bordeaux FR......................19 / 95
2012 Bindi ‘Original Vineyard’ Pinot Noir VIC................................ 150
DESSERT WINE
2011 Oakridge ‘Yarrawood Vineyard’ Botrytis Riesling, VIC.....18 / 75
2010 Balnarring ‘East’ Muscat Rouge 375ml...........................15 / 60
2006 Le Tertre du Lys D’or Sauternes 375ml...........................16 / 65
Cellar list available on request
Vintages are subject to change without notice
Mariage Frères tea............................................. 4.5
Coffee................................................................ 4.5
Hazelnut and chocolate macaron.......................... 6
John Dory with beurre noisette,
capers and lemon................................................ 38
Roast Blue-eye Trevalla with white beans,
vongole and Jamon Iberico................................. 38
Yellowfin tuna with crushed kipflers,
garlic, red capsicum and salsa verde................... 42
Chargrilled King salmon, confit of leek
and fennel, olive tapenade, lemon vinaigrette.... 36
Half a roasted chicken
with Paris mash and chicken jus.......................... 38
Leg of duck confit with brussels sprouts,
shallot and lardons............................................. 40
Berkshire pork belly served
with pickled cabbage and apple salad................ 36
Braised oxtail with parsnip
and shiitake mushroom....................................... 38
Steak frites with béarnaise sauce ....................... 42
Chateaubriand with pommes frites
and pepper sauce (for two)................................. 98
Rib-eye of wagyu beef, crispy kipflers,
béarnaise or bordelaise sauce (for two)........... 160
MONDAY
Duck Parmentier ..................................... 38
TUESDAY
Choucroute ............................................. 38
WEDNESDAY
Cassoulet ................................................ 38
THURSDAY
Calves liver deglazed with
red wine vinegar, speck, spring onions
and Paris mash........................................ 38
FRIDAY
Bouillabaisse............................................ 42
SATURDAY
Mixed leaves......................................................... 8
Watercress salad with endive, pear, Roquefort
and walnut vinaigrette...................................... ..19
Jerusalem artichokes, beurre blanc and walnuts.... 10
Cauliflower gratin............................................... 10
Ratatouille............................................................. 9
Spinach with extra virgin olive oil and garlic......... 9
Paris mash............................................................. 9
French fries........................................................... 9
Lemon tart.............................................. …..…….18
Apple crumble with rum and raisin ice cream..... 18
Passionfruit crème brûlée.................................... 16
Chocolate fondant with vanilla bean ice cream
and violet tuile.................................................... 18
Profiteroles with vanilla bean
ice cream and warm chocolate sauce.................. 16
Fruit sorbet.......................................................... 14
A selection of cheese........................................... 24
Please note: credit card payments incur a service fee of 1.65%
Beef daube.............................................. 40
SUNDAY
Rack of lamb on a bed of ratatouille,
tapenade and zucchini flower.................. 42
Monday to Sunday 12pm to late
LUNCH/PRE-THEATRE
Monday to Friday 12pm to 6pm
Saturday 12pm to 3pm
Any two courses $49.50*
Any three courses $59.50*
*Terms and conditions apply. Price is per person.
Subject to availability.