The entrées are a wonderful introduction to your dining experience.
They have been specifically selected to stimulate your palate, in tune with the season and as an invitation into the world of genuine French classique cuisine.
Snails served in the French tradition
Snails prepared in butter, shallots, parsley, garlic and a flavouring surprise –
Pastis from Provence. Six snails served lightly gratiné & with sourdough bread. (gf on request)
French farmhouse crudités salad
Assiette de crudités
A plate of crudités is a traditional entrée in France. It is a collection of healthy and seasonal vegetables, lovingly prepared and presented. The salad ingredients may vary from to time, but will always include; carrots, red cabbage, cucumber, green leaves, egg mimosa and dressed with a vinaigrette sauce. Served with baguette. (veg, gf on request, vegan on request)
Foie gras with spice bread & petite salad
Médaillon de foie gras et son pain d’épices et petite salade
A phenomenal entrée ! Prestigious full lobe foie gras from France. Served with home-made ginger & spice bread, fig purée and a petite salad. (gf on request)
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 cornichons, fig purée, French baguette and salad. (gf on request).
Scallop and prawn terrine with sauce barigoule
Terrine de st Jacques et crevettes sauce barigoule
A delicate and light terrine of prawns and scallops. Served with a flavoursome and fresh barigoule sauce, petite salad. (gf)
A cold soup, bright, refreshing and loaded with fresh seasonal vegetables with a tomato base and herbs. This dish oozes summer flavours and soothes the warm temperament of the seasons.
(gf, veg, vegan – on request)
Gluten free entrees are prepared on request
French – style sourdough bread
Main Courses – plats chauds
The main dishes offer you the sort of food which takes time to prepare.
Quality ingredients are sourced and where possible organic and locally grown produce is used in the preparation of the each dish.
Specific stocks are made in house to enhance these dishes and their sauces.
Braised pork belly, whole grain mustard sauce
Poitrine de porc braisée sauce à la moutarde
Pork belly slow cooked in almond milk and spices. Twice cooked with crispy skin and whole grain French mustard sauce. Accompanied with fragrant French flageolets(gf)
Duck confit with griottes cherry sauce
Canard confit aux griottes
A classic and prestigious French dish. Duck leg confit and prepared with a refreshing, perfumed griottes cherry sauce. Served with Dauphine potatoes, pommes Dauphines.
(gf on request)
Grilled beef skirt and echalotte sauce
Bavette de boeuf grillée a l’echalotte A French bistro classique; bavette or beef skirt steak is prized for its flavour and long fibres adding texture. Accompanied with French onion eschalotte sauce, French fries and petite salad. (gf)
How would you like your bavette cooked; rare, medium or well done?
Provençal Tomato Farcie with ratatouille
Tomate farcie a la ratatouille
Provençal baked stuffed tomatoes with ratatouille and French beans. Accompanied with home-made tomato sauce and crispy polenta. (vegan, veg, gf)
Mussels and French fries
Moules Frites is a serious classic in French bistros. Mussels are cooked in white wine, parsley, celery and shallots. 1kg of mussels served in a deep pot. Served with French fries, of course. (gf)
∞ Gluten free main courses are prepared on request
Pour les enfants – for the children – one main course (smaller serve) and dessert
The desserts are traditional and designed to round off your gastronomic experience,
for epicurean discovery and pleasure!
Bergamot crème brulée
Crème brulée à la bergamote
You’ll enjoy the marriage of fresh bergamot and comforting smooth crème create against the caramelised toffee crust. (gf)
Brussel’s waffles in Bungendore
Gaufre de Bruxelles
Brussel waffles are made with a thin, yeast-leavened batter which makes them light with deeper holes and smooth edges. Served with home-made vanilla ice-cream, dark chocolate sauce and Chantilly cream!
Coupe ‘Le colonel’ sorbet citron, vodka
Home-made sorbet made using local organic lemons. French vodka generously poured over the lemon sorbet. A delightful fusion of sweet and sour. (gf)
Crêpes Suzette and homemade vanilla ice cream
Crêpes Suzette et glace vanille maison
Delicious butter crêpes are drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier. Home-made vanilla ice-cream accompanies this fun dessert!
Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut. Served with a coffee of your choice. (gf)