What's on the table

our specialty

 

A la carte

Entrées

Escargot de Bourgogne ( 6 ou 12 )
(snails in garlic butter 6 or 12 )

$18 / $33 à la carte only

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Croustillant de chèvre chaud, pignon et mesclun

( Warm goat cheese in pastry, mesclun salad & pine nuts)

( Vegetarian )

$18

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Duo de patés : Parfait de foie canard au Grand Marnier et terrine de campagne au porc

( duck liver parfait & Grand Marnier and traditional Pork terrine )

$20

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Soupe à l’oignon gratinée

( French onion soup gratiné with gruyere )

$18

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Risotto à la Crevette en Bisque a l’estragon

( Prawns risotto with Tarragon Bisque )

$22

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Spécialités Entrées (Not included in set menus) :

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Noix de St Jacques, sauce Pastis et citron

( Fresh scallops, lemon & Pastis sauce )

$25

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Ballotin de Foie gras mi cuit *

( Foie gras, brioche, onions confit )

*ask for availability

$35

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Plats

Parmentier de Ratatouille a la truffe VEGAN
(Revisited vegan sheperd pie with Ratatouille and mashed potatoes with truffle flavour)

$25

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Ballotine de poisson du jour,insert au fenouil sauce vierge méditerranéenne

( Fish of the day fillet, with Mediterranean sauce )

$35

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Filet mignon à la sauge, sauce Roquefort

( Sweet Bangalow Pork tenderloin, sage, Blue Cheese Sauce )

$37

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Confit de Canard sauce Orange et Grand Marnier

( duck leg confit with Orange and Grand marnier sauce )

$38

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Beef Selection

Local Angus Limousin from Binna Burra, Byron Bay Hinterland, Selected and provided by our local Butcher : « Trevor Mead quality meats »

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Steack Tartare Préparé à votre table
(Raw hand cut local Angus limousine eye fillet with and condiment mixed at your table)

$42

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Boeuf Bourguignon, Recette Gardianne Camarguaise

( Beef in red wine sauce, bouquet garnit, the Camargue recipe )

$35

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Onglet de Boeuf sauce au choix : Nature, Sauce au cèpes, Marchand de vin ou Maître d’Hôtel

( French brasserie style steack with selection of sauces : Porcini mushroom, red wine or Garlic butter )

$37

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Specialités Mains

( not included in set menus )

Fillet de Boeuf Sauce au choix : nature, cèpes, marchand de vin ou maitre d’hotel

( Eye fillet with selection of sauces : Porcini mushroom, red wine or Garlic butter )

$45

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Bouillabaisse D’Antibes

( Fresh Moreton bay bugs, prawns, mussels and fish of the day poached in saffron scented rock fish soup )

« Ask for availability »

$48

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Tournedos de Boeuf Rossini, Façon Auguste Escoffier

( Local Angus Limousin Eye fillet, slice of foie gras, Brioche, Black truffle, deglazed with Madère & Armagnac Flambé )

$48

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Extra Garnitures

Bread

$3

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Green Salad

$5

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Gratin dauphinois 

( potato, cream and garlic gratin )

$8

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Frites a la graisse de canard

( French fries )

$8

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Ratatouille Traditionelle

$6

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French Butter

$3

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Homemade Garlic butter

$4

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Fromages et desserts

Plateau de trois Fromages 

(3 cheese selection French)

$25

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La vraie crème brûlée à la vanille de l’île Bourbon

(the real bourbon island vanilla crème brûlée)

$18

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Fondant au chocolat noir belge à l’or fin 

(Belgium chocolate fondant with edible gold)

$16

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Sorbets du jour

(Sorbets of the day selection)

$12

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Colonel

(2 scoups lemon sorbet with vodka)

$16

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Our set menus

Menu découverte $49

$49

ENTREE + PLAT OR PLAT + DESSERT

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For the set menus, select any dishes from the « à la carte menu list »*

*Spécialités not included in set menus

Menu du Baron $65

$65

Entrée + Plat + Desserts

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For the set menus, select any dishes from the « à la carte menu list »*

*Spécialités not included in set menus

Menu enfant

Kid Fillet with Potato Purée

$18

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Kid Fish of the day

$18

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