Main

Grill

(All served with condiments)

Bavette Wagyu skirt, confit shallot, kipfler potatoes with thyme and red wine jus	36
Entrecôte Aged grain-fed scotch fillet, potato fondant, sautéed spinach, thyme and red wine butter	38
Filet de bœuf Yearling eye fillet, potato fondant, sauteed spinach, thyme and red wine butter	39

Main Course

Duo de lapin Braised rabbit leg with olives and ceps, roasted loin with prune and Armagnac	39
Agneau de sept heures Lamb saddle braised for seven hours,lamb cutlet, eggplant caviar, basil 'pistou'	34
Paillard de bœuf Yearling beef minute steak, bordelaise sauce, shallots, french fries	31
Canard à l’orange Duck breast, baby turnips, braised ‘Du Puy’ lentils, orange sauce	36
Cassoulet Toulousain Confit duck leg, Toulouse sausage, stewed haricot beans	36
Porc languedocien Pork fillet wrapped in pancetta, black pudding, cabbage, star anise & honey sauce	35
Bouillabaisse Fish and seafood stew, a traditional dish from the south of France	38
Poisson grand aïoli King fish, crunchy vegetables and aioli foam, croûtons and tapenade	36.5
Tarte fine de petits légumes et champignons Tart of sautéed mushrooms, baby vegetables, goat’s cheese vichyssoise sauce

Sides

French Fries	8
Sautéed button mushrooms, garlic and parsley	8
Salad of butter lettuce, champagne dressing	8
Green bean salad with persillade and shallots	8
Broccolini with goat's cheese	8