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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 - PRIMTEMP -SPRING MENU 2021

By Chef Christophe Gregoire

2021 edition

(Restaurant Est. 2007)

80pp Three courses plus Kir Royale Champagne cocktail. Please choose one entree, one main course and one dessert from this menu. 

ENTRÉES

Salade Niçoise

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).

MAIN COURSES

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)

DESSERTS

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 beverages complement the menu

Our restaurant is fully licensed. Please no BYO.

Join us to celebrate truffle season 2021. This menu is no longer available, the truffle season has ended.

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)

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)

OR

Cod with fresh truffle and horseradish mousseline sauce and pea purée.

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 $150pp

 

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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