BAR MENU

(all served with "house" crusty bread)

House Marinated Olives $8

Rosemary crushed chat potatoes w/Rock Salt $8

Soup du Jour $14

Croquettes of the Day w/ dipping sauce $14

Beef Tartare w/ traditional condiments & Quails Egg $16.50

Terrine/Parfait of the day w/ Red Currant Jelly $16.50

Sizzling Garlic Prawns (5) $22

Number ONE "Degustation Board" – Ask your server for today's combination $22 (Serves 2)

Number ONE "Degustation Board" – Ask your server for today's combination $40 (serves 4 to 5)

A little on the side: Steamed Vegetables/Sautéed Potato's/Garden Salad $8

Grilled Asparagus & Wild Mushroom Salad
w/ Tomato Concasse Vinaigrette $18
w/ Seared Scallops $28
w/ Grilled Fish of the day $28
w/ Wagyu (6+ score) $45

Cheese Board

Gruyere, Brie de Mieaux, Emmenthal, Roqufort, or Goat Cheese

Selection of 3 Cheeses $18 / Complete Cheese Board $25

Kids Menu Available: (served w/ potato croquettes)

Grilled Fish of the Day $18

Minute Steak $20

COCKTAILS

Espresso Martini $17
The Perfect after Dinner Accompaniment, made with freshly drawn Toby's Estate coffee, Remy Martin Cognac & Spiced Sugar.

French Martini $16
A refreshing combination of Chambord liqueur, Vodka & Pineapple Juice. Shaken & served to you Straight Up, with a Twist of Lime.

Apple and Ginger Fizz $17
Liquers Pomme Verte & Domaine de Canton, Shaken w Grey Goose Vodka & a Splash of Apple & Lemon Juices. Served long & Topped with Homemade Ginger Beer. Voila!

Ritz Cocktail $16
A divine Aperitif, inspired from the Ritz in Paris, We Shake Cognac & Grand Marnier together with a splash of Orange juice then top with Sparkling Wine (methode traditonelle).

Sazerac $18
A New Orleans classic, inspired by the French. We stir Havana Club 7yr with Peychauds bitters, a touch of Sugar Syrup & Pastis. Finished with Lemon twists & served neat.

Kir Royale $15
Sparkling wine delicately poured over Massenez Creme de Cassis. Served in a Champagne Flute. Elegance never goes out of Style!

Our capacities for cocktail creations are by no means limited to this list alone.
Talk to our wait or bar staff with queries or requests.

Selection of Cheeses
Cheeses will change so please check with chef. For the moment they are Roquefort (unpasturised French blue cheese, sheeps milk – very strong), Brie de Meaux (classic French brie – cows milk), Emmental (Swiss ‘holey’ cheese – cows milk – medium / hard)

Caramelised Pear Tart with Mascarpone
A small-medium sized puff pastry tart with caramelized pears and Mascarpone (semi-bitter cream cheese).

Carpaccio of Mango with Red Berries
Finely sliced mango served with red berry mix (raspberries & strawberries) as well as with some white peach. The dish is finished with a light drizzle of olive oil.

White Chocolate Mousse with Tropical Fruits
A classic mousse consisting of white chocolate, cream and egg whites. Served with red berries and mangoes.

Crêpe Soufflé with Bitter Chocolate
Crepe is filled with a bitter chocolate soufflé mix and then baked. It is served folded over and garnished with raspberries and cream.

Pot au Feu of Monkfish
Served with carrots, potatoes and turnips. All cooked in chicken stock together. Finished with Beurre blanc sauce.

Barramundi with Leeks & Ratte Potatoes, Beurre Blanc &Sauce Bordelaise
Wild ocean Barramundi fillet served on a bed of leeks sautéed in white wine and butter. The dish is finished with Ratte Potato ‘balls’ (dusted in flour and deep fried) and 2 sauces – Beurre Blanc & Bordelaise (dry red wine, bone marrow, butter, shallots and sauce demi-glace).

Tripes à la Mode de Caen
Tripe is a type of offal – it is the lining of a cow’s stomach. ‘A la Mode de Caen’ is a reference to the región in France of which the style of the dish comes from. It is slow cooked with osso bucco, pigs trotter, white wine & tomatoes. It is served in a Cassoulet pot.

Cassolette of Chicken with Wild Mushrooms
Chicken breast braised in white wine with porcini and swiss brown mushrooms. Also served with baby carrots & turned potatoes.

Slow Roast Lamb Shoulder with Spring Vegetables
Served with beans, broad beans, baby carrots & turnips. Finished with a white bordelaise sauce (made with dry white rather than red wine).

Bavette of Wagyu, Sauce Bordelaise
Bavette is the cut of the beef coming from the flank of the cow. It is a thin cut, very tender and very flavoursome. It is served medium-rare. Anymore and it will lose its flavour and tenderness. Served with green beans and sautéed potatoes. Finished with sauce Bordelaise.

Confit of Duck with Sautéed Lyonnaise Potatoes

Grilled Duck Breast with Creamed Spinach & Cherries
Free range Muscovy ducks from the Wyong River just north of Sydney. Chef recommends it cooked med-rare. Served on a bed of creamed spinach with sautéed cherries.

Freshly Shucked Oysters 
Check daily but usually Sydney Rock Oysters

Gazpacho with Jamon Grissini
Chilled tomato, cucumber and red capsicum soup served with grissini wrapped in Jamon Serrano – a Spanish cured ham.

Salad of Green Asparagus & Chanterelles 
A warm salad tossed in classic French vinaigrette, also has tomato concasse, mix green & fine herbs

Marinated Mackerel with Avocado 
Mackeral is marinated in white wine, white wine vinegar, olive oil, shallots and herbs served on a bed of avocado puree. This dish is served cold, the fish is not cooked over heat, only by the acids in the marinade.

Crème of Foie Gras with Grilled Brioche 
A classic foie gras parfait (this means ‘with cream’). There is no alcohol in the parfait, allowing the foie gras’s flavour to come through cleanly. It is served in a pot ‘cocotte’ with grilled brioche on the side.

Snails in Puff Pastry
The snails are imported from France canned. They are sautéed in garlic, white wine & butter. They are then wrapped in a puff pastry tube, then cut at each snail interval. Also on the plate is a Beurre blanc sauce (butter and white wine based) and some chopped chives.

Carpaccio of Swordfish with Caviars
Very finely sliced fresh Swordfish, served with the following caviars: avruga, salmon, flying fish & sea urchin. It is finish with poutargue (shaved smoked mullet roe) & fine herbs.

Snapper Quenelle with Crab Salad
A signature Tony Bilson dish. It is a snapper fish mousse, shaped into an egg and poached. Served on a bed of spanner crab, chives, herbs & olive oil.