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.
By Chef Christophe Gregoire
(Restaurant Est. 2007)
80pp Three courses plus Kir Royale Champagne cocktail. Please choose one entree, one main course and one dessert from this menu.
Originating from Nice, the Provence-Alpes- Côte d’Azur region, this salad is delicious and refreshing; tuna, tomato, potato, green beans, olives, anchovies, capsicum, fresh green lettuce leaves and egg mollet. Accompanied with a Provençal vinaigrette dressing and French baguette.
(GF or vegetarian option, on request)
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. (Veg, 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, apple & sage compote, French baguette and salad. (GF on request).
Riesling Coq au vin
Coq au vin, chicken with wine, one of the most famous dishes in French cooking. The chicken is slow cooked in Riesling wine and aromatic garnish, creating a flavoursome sauce, enhanced with mushrooms. Served with potato Jackson (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)
Grilled beef bavette Bavette de bœuf grillée
Bavette is the French word for flank or skirt steak and prized for its flavour and long fibres which add texture. Accompanied with black truffle (from chef Christophe’s truffle farm) butter, French fries and petite salad. (GF)
How would you like your bavette cooked; rare, medium or well done?
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 polenta croustillante (GF)
Spring vegetable flan Flan aux légumes de printemps
Chef Christophe’s flan is light and vibrant using seasonal vegetables; asparagus, capsicums, leek with cheese and delicately flavoured with pistou; basil, garlic and olive oil. Served with a garden salad. (Veg)
Café gourmand - Café gourmand
Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut. Served with a coffee or tea of your choice. (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)
Licorice crème brulée – Crème brulée au reglisse
You’ll enjoy the marriage of fresh licorice and comforting smooth crème – textured by the caramelised toffee crust (GF)
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