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Menu

Authentic French dishes

The Le Très Bon menu is a labour of love from master chef Christophe Gregoire. Like an alchemist, he transforms choice, fresh produce into authentic French dishes that warm your heart like the stone hearth in a rustic farmhouse kitchen.

Where possible, Christophe uses organic ingredients and changes the menu to match the whims of the season. Not that Christophe's menu is without elements of surprise! His gift is signature blends of herbs and spices, and sometimes exotic dishes, inspired by his travels and the tropical flavours of French colonial islands, sit alongside the expected foie gras, truffles, escargot and game.

 

Current menu

3 courses set menu – 80pp
plus French Champagne cocktail Kir Royal champagne cocktail
Entrées
French onion soup Soupe à l’oignon gratinée. - Quality onions are stewed in a tasty home-made stock and white wine.  Accompanied by shredded cheese and croûtons. (gf on request).      
Tomato soup glacée Soupe glacée à la tomate - Bright, refreshing and invigorating.  This classic tomato glacée originally from sunny Provence is loaded with fresh tomato and spring vegetables, herbs and spices. (gf, veg, vegan)
Snails served in the French tradition Escargots traditionnels - Snails prepared in butter, shallots, parsley and garlic – with a flavouring surprise – Pastis from Provence! Six snails served lightly gratiné & with French baguette (gf)
Duck, chicken & pork rillettes Rillettes du chef  - A traditional French classic; caramelised duck, chicken and pork meat slow cooked with herbs and spices until smooth and soft.  Rillettes are traditionally spread on crusty bread. Served with cornichon, apple & sage compote, French baguette and salad. (gf on request).
Salmon tartare Tartare de saumon  - Quintessential light and fresh entrée made famous by Chef Alain Ducasse. Fresh wild Atlantic salmon diced and bathed in fresh herbs and spices, lemon juice, olive oil and accompanied with a petite salad. (gf)
 Main Courses - plats chauds
Duck confit with orange sauce Canard confit à l’orange - A classic and prestigious French dish. Duck leg confit and prepared with a refreshing, perfumed and delicate orange sauce. Served with potato gratin Dauphinois (gf)
Croquette rice ball with ratatouille, home-made tomato and basil sauce Croquette de riz a la ratatouille - Irresistible and delicious rice ball filled with seasonal ratatouille vegetables and cheese, perfect soak-up for the surrounding flavoursome tomato and basil sauce. (gf, veg)
Grilled beef bavette and échalote sauce Bavette de bœuf grillée a l’échalote - Bavette is the French word for flank or skirt steak, taken from the abdominal muscles of the cow and prized for its flavour and long fibres which add texture. Accompanied with French onion échalote sauce, French fries and petite salad. (gf)
Mussels and French fries Moules Frites - Fresh mussels are cooked in white wine, parsley, celery and shallots. 1kg of mussels served in a deep traditional mussel pot. Served with French fries, of course! (gf)
Lamb Navarin Lavarin d’agneau - Navarin is a French ragoût made with slow cooked tender lamb pieces, spring vegetables and packed with flavour. Served with ratatouille. (gf)
Desserts
Bergamot crème brulée - Crème brulée à la bergamote - You’ll enjoy the marriage of fresh bergamot and comforting smooth crème – textured by the caramelised toffee crust. (gf)
Crêpe Suzette - Crêpe Suzette  - Delicious butter crêpe drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier.
Chocolate Vacherin and mango coulis – Vacherin au chocolat - Layers of meringue and dark chocolate served with a refreshing mango coulis. (gf)
 Rum Baba and liquorice ice cream - Baba au Rhum - Take the advice of legendary chef Pierre Koffman, “These individual little boozy cakes make a fine and elegant finale to a meal.”  
Café gourmand - Café gourmand  - Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut.  Served with a coffee of your choice. (gf)
Champagne cocktail Kir Royal plus 3 courses $80 pp
 

Our beverages complement the menu

Our restaurant is fully licensed. Please no BYO.

Join us to celebrate truffle season

June to August is truffle season, which we celebrate with special dinners, cooking classes and a daily menu to extol the virtues of these fragrant "buried treasures".

We use fresh black truffles sourced from truffle farms in the Canberra region.

2020 TRUFFLE SEASON MENU - available now

Available daily during the season (June-August)

Entrée

Dubarry cauliflower veloute with truffle

Veloute dubarry à la crème de truffe (gf, veg)

A delicate and creamy veloute of cauliflower, leek whites and fresh truffle.

A sumptuous dish dedicated to the Countess du Barry, the favourite mistress of Louis XV

Main course

Bœuf Bourguignon à la truffe

Prime Bungendore beef marinated and slow-cooked in red wine, mushrooms and lardons.

Served with truffle infused potato purée and lashing of fresh truffle (gf)

Dessert

Truffled crème brulée

Crème brulée à la truffe

You’ll enjoy the marriage of fresh truffle and comforting smooth crème create against the caramelised toffee crust. (gf)

Kir Royal Champagne cocktail plus 3 courses with truffle $130pp

CHEF CHRISTOPHE'S TRUFFLE TABLE OF TEN

Gather a group of friends and/or family and celebrate the Canberra Region truffle festival with Chef Christophe

This special table includes;

private dining room - one long table for 10 people

truffle cooking demonstration class with Chef Christophe

a kir Royal Champagne cocktail on arrival

4 courses truffle menu

tea & coffee

Bookings are essential $1,800 for 10 people

Reserve your seat

To book a reservation at the restaurant, give us a call or book online. Bookings are subjected to availability for the requested time and day of the desired reservation.

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