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.
Cauliflower velouté - Crème dubarry
A delicate and creamy veloute of cauliflower & leek whites. A dish dedicated to the
Countess du Barry, the favourite mistress of Louis XV (gf, veg)
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)
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, rhubarb compote, French baguette and little salad (gf on request)
Tartare of beef tongue - Tartare de langue de boeuf, sauce Gribiche
This dish is like a long-lost friend, comforting and long overdue for a comeback.
Beef tongue is a luxury in France and is prepared accordingly.
Thin slices of aromatically cooked tongue accompanied with a classic Gribiche sauce;
a mayonnaise made with cooked egg yolks, Dijon mustard,
added capers, cornichon, chopped egg whites and herbs (gf)
Beef Bourguignon – Bœuf à la Bourguignonne
Prime Bungendore beef marinated and slow cooked in red wine,
mushrooms and lardons.
Served with truffled potato puree (gf)
Chef Christophe’s Cassoulet - Cassoulet du Chef Christophe
A classic hearty dish from south-west France.
Fragrant white beans cooked in a sauce with a garnish of slow cooked meat;
duck confit, lamb neck navarin and Toulouse sausage.
Served in traditional earthenware (gf)
Cod with horseradish mousseline sauce and pea purée
Morue sauce raifort, purée de pois cassés
This recipe has its origins in Nîmes, in southern France.
Aromatically poached cod, accompanied with a purée of peas and
delicate horseradish mousseline sauce
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 pommes Dauphine (gf)
Thin layers of aubergine, basil pistou, home-made tomato sauce and
melted cheese (gf, veg)
Served with garden salad, French vinaigrette
Crêpe Suzette - Crêpe Suzette
Delicious butter crêpe drenched in thick syrup made from caramelised
fresh orange zest and Grand-Marnier
Napoleon's Vacherin - Chef Christophe's original recipe
Layers of meringue and home-made almond milk ice cream
with glazed fruits and kirsch with a raspberry coulis
Liquorice crème brûlée – Crème brûlée au réglisse
You’ll enjoy the marriage of fresh liquorice and comforting smooth crème
– textured by the caramelised toffee crust (gf)
Traditional Alsatian chocolate cake accompanied with Gewürztraminer
Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut.
Served with a coffee of your choice (gf)
French Champagne cocktail Kir Royale with 3 courses $80 pp
Our restaurant is fully licensed. Please no BYO.
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 CHEF CHRISTOPHE'S VERY OWN TRUFFLE FARM IN BUNGENDORE.
Available daily during the season (June-August)
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
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)
Cod with fresh truffle and horseradish mousseline sauce and pea purée.
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 $150pp